不同灭菌方式对猪用液体人工乳活性成分和卫生品质的影响  

Effects of different sterilization methods on the bioactive components and hygienic quality of liquid artificial milk for piglets

作　　者：代发文 扎西初 黄霞 林淑敏 闫琰 齐六卫 杨瑶君[1,2] DAI Fawen;Zhaxichu;HUANG Xia;LIN Shumin;YAN Yan;QI Liuwei;YANG Yaojun(Leshan Normal University,Leshan 614000,China;Sichuan Key Laboratory of Bamboo Disease Control and Resource Development,Leshan 614000,China;ShengYang Vica Biotechnology Co.,Ltd.,Shengyang 100027,China)

机构地区：[1]乐山师范学院,四川乐山614000 [2]竹类病虫防控与资源开发四川省重点实验室,四川乐山614000 [3]沈阳伟嘉生物技术有限公司,沈阳100027

出　　处：《黑龙江畜牧兽医》2022年第24期49-54,共6页Heilongjiang Animal Science And veterinary Medicine

基　　金：乐山师范学院横向科研项目“一种乳仔猪用免疫液体奶产品的开发研究”(21HX0010)。

摘　　要：为探索高热灭菌和辐照灭菌对猪用液体人工乳活性成分和卫生品质的影响,以确定适宜的猪用液体人工乳灭菌方式,试验选取新鲜配制的袋装猪用液体人工乳作为研究对象,分别用高热灭菌和辐照灭菌两种方式对其进行灭菌处理;高热灭菌处理分为3组,分别为对照组(未进行灭菌处理)、蒸煮处理组(80℃水浴处理30 min)和高温高压处理组(121℃、0.2 MPa处理20 min);辐照灭菌处理分为4组,分别为对照组(未进行灭菌处理)、试验A组(辐照剂量5.0 kGy)、试验B组(辐照剂量7.5 kGy)和试验C组(辐照剂量10.0 kGy);灭菌处理后立即取样进行乳铁蛋白、乳清蛋白含量测定,剩下部分室温保存7 d后取样进行感官观察(包括颜色和气味)和微生物指标(细菌总数、大肠杆菌数和沙门氏菌数)测定。结果表明:蒸煮处理组和高温高压处理组猪用液体人工乳中乳铁蛋白含量分别比对照组显著降低21.89%、51.30%(P<0.05),乳清蛋白含量也分别比对照组显著降低16.23%、21.23%(P<0.05);高温高压处理组液体人工乳的颜色由乳白色变成黄褐色,气味由奶香味变得略带焦味;蒸煮处理组猪用液体人工乳中细菌总数、大肠杆菌数和沙门氏菌数均显著低于对照组(P<0.05),高温高压处理组中细菌总数最低,且显著低于对照组和蒸煮处理组(P<0.05),大肠杆菌和沙门氏菌未检出。试验A、B、C组的猪用液体人工乳中乳铁蛋白含量分别比对照组显著提高了52.84%、105.67%、72.92%(P<0.05),其中试验B组乳铁蛋白含量最高,显著高于对照组和试验A、C组(P<0.05);试验A、B、C组的猪用液体人工乳中乳清蛋白含量与对照组差异不显著(P>0.05),乳清蛋白含量随辐照剂量增加呈现逐渐降低趋势;猪用液体人工乳经辐照处理后感官未发生明显变化,且细菌总数随辐照剂量增大而显著降低(P<0.05),试验A组中大肠杆菌和沙门氏菌数分别显著低于对照组(P<0.05),试验B组�To explore the effects of hyperthermia sterilization and irradiation sterilization on bioactive components and hygienic quality of liquid artificial milk for piglets,and determine the appropriate sterilization method.The freshly prepared bagged liquid artificial milk for piglets was selected as the research object,which was sterilized by high hyperthermia and irradiation,respectively.The high hyperthermia sterilization trial was divided into three groups:control group(without sterilization treatment),cooking sterilization group(80℃ water bath treatment for 30 minutes)and high-temperature and high-pressure sterilization group(121℃ 0.2 MPa treatment for 20 minutes).The irradiation sterilization trial was divided into four groups:control group(without sterilization treatment),test group A(irradiation dose 5.0 kGy),test group B(7.5 kGy)and test group C(10.0 kGy).After sterilization,the samples were immediately subjected to and determination of lactoferrin and whey protein contents.The remaining samples were stored at room temperature for 7 days and then used for sensory observation(including color and smell)and the determination of microbial indicators(including the number of total bacteria,E.coli and Salmonella).The results showed that the lactoferrin content in the liquid artificial milk for piglets in the cooking sterilization group and the high-temperature and high-pressure sterilization group was significantly decreased by 21.89% and 51.30%(P<0.05)compared with the control group,and the content of whey protein was also significantly decreased by 16.23% and 21.23%(P<0.05).In the high-temperature and high-pressure treatment group,the color of the liquid artificial milk changed from milky white to yellowish brown,and the smell changed from milk flavor to slightly burnt flavor.The number of total bacteria,E.coli and Salmonella in the cooking treatment group were significantly lower than those in the control group(P<0.05),and the total number of bacteria in the high-temperature and high-pressure sterilization gro

关 键 词：灭菌 液体人工乳 乳铁蛋白 乳清蛋白 微生物指标 

分 类 号：S816.9[农业科学—饲料科学] S828[农业科学—畜牧学]