Effect of Different Initial pH on the Storage Characteristics and Shelf Life of Liquid Diet for Suckling and Weanling Piglets
An experiment was conducted to investigate the effect of different initial pH on the storage characteristics and shelf life of liquid diet.45 polypropylene bags were allotted to treatments 1, 2 and 3 on average, 100 g diet and 200 g water were placed into each polypropylene bag, food-grade DL-lactic acid was added to each bag at a rate of 0.0 mL in treatment 1, 1.2 mL in treatment 2 and 4.7 mL in treatment 3, air was artificially expelled from each bag prior to heat-sealing.All bags were placed into a cage, cooked with steam at 90℃ for 30 min under normal pressure, then taken out and stored from day 0 to 60 at room temperature.Results indicated that liquid diet in treatment 3 achieved the highest total sensory scores, the pH value had a tendency to decrease and the bacteria count had a tendency to increase in the liquid diet with the advancing of storage time with the advancing of storage time, lowering the initial pH of liquid diet decreased the bacteria count, the AFB1 and ZEN concentrations and increased the starch gelatinization degree from day 30 to 60, liquid diet in treatment 3 had a lower (P<0.01) bacteria count and a higher (P<0.05) starch gelatinization degree at day 30 and 45 than liquid diet in treatment 1.In conclusion, lowering the initial pH of liquid diet with lactic acid to pH 4 could effectively improve the storage characteristics and shelf life of liquid diet.
initial pH storage characteristics shelf life liquid diet lactic acid
HE Yu-yong MA Pen LIU Xiao-lan WANG Ren-hua LU Wei
College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, P.R.China
国内会议
南昌
英文
260-265
2015-10-01（万方平台首次上网日期，不代表论文的发表时间）