3results about How to "Improve fatty acid composition" patented technology

The invention relates to the technical field of biomass waste reutilization, in particular to application of Hangzhou white chrysanthemum straw to improvement of meat safety and quality of Hu sheep. Peanut vines in daily ration are partially replaced by the Hangzhou white chrysanthemum straw, so that the apparent digestibility of the Hu sheep can be remarkably improved, a rumen microflora is improved, the metabolism capability of the rumen is enhanced, and the production performance of the Hu sheep is improved; active ingredients such as flavonoids and terpenoids in the Hangzhou white chrysanthemum straw can improve the oxidation resistance and the immune function of the Hu sheep, and the overall health level is improved; in addition, the Hangzhou white chrysanthemum straw is fed, so that the fatty acid composition in the mutton can be improved, the content of flavor amino acid in the mutton can be increased, the nutritional value of the mutton is improved, beneficial effects are generated on the health of consumers, and then the meat safety and quality of the Hu sheep are improved.

This invention belongs to the field of biomedical technology, specifically disclosing a method for extracting and applying fermented sword bean oil. The method involves first activating Bacillus subtilis, then inoculating it onto sword bean powder for solid-state fermentation. After drying and pulverizing the fermented material, extraction is performed using an extraction solvent on a shaker and followed by filtration. The filtrate is then evaporated under vacuum to remove the solvent, yielding fermented sword bean oil. This method disrupts the cell walls of sword beans, promoting oil release and increasing the oil yield. After fermentation, the content of polyunsaturated fatty acids in the oil increases to 25.763±0.663%, with the addition of pentadecenoic acid and erucic acid, as well as DPPH and ABTS. + The free radical scavenging ability and iron ion reducing ability are significantly enhanced, resulting in improved antioxidant activity. The process conditions of this invention are mild, the process is simple, the energy consumption is low, and it is easy to scale up. The resulting oil can be used in the food, health product, and pharmaceutical industries.