Silage is the best way to preserve feed nutrients and expand feed sources. Wrapped silage is a method of using mechanical equipment to complete straw or feed silage. It is a new forage material researched and developed on the basis of traditional silage. Silage technology.
(1) Production of wrapping silage
The crushed silage material is baled with a high density and compacted by a baler, and then wrapped with a stretch film through a wrapping machine, thereby creating an anaerobic fermentation environment and eventually completing the lactic acid fermentation process. This kind of celebration has been widely recognized and used by European countries, the United States, Japan, and other developed countries in the world. In some regions of China, this silage method has also begun to be tried and commercialized.
(2) Advantages of wrapping silage
Like the conventional silage, wrap silage has the characteristics of less dry matter loss, long-term preservation, soft texture, sweet and sour flavor, good palatability, high digestibility, and low loss of nutrients. At the same time, there are the following advantages: The production is not limited by time and place, and is not limited by the storage location. If it can be processed in the shed, it will not be limited by the weather. Compared with other silage methods, the enclosing silage process is relatively closed, the nutrients lost through the juice are also less, and there is no secondary fermentation phenomenon. In addition, the transportation and use of wrapping silage are more convenient and conducive to its commercialization. This is of great significance for promoting the development of industrialization of silage processing.
(3) The disadvantages of wrapping silage
Although wrapped bales have many advantages, there are also some deficiencies. First, the packaging is easily damaged. Once the stretched film is damaged, the yeast and mold will multiply, causing the silage to deteriorate and become moldy. Second, it is easy to cause uneven moisture content between different bales and straws, resulting in differences in the quality of the fermentation, thus making it difficult to feed nutrient design, and it is difficult to accurately grasp the appropriate supply.
Anthocyanins widely exist in flowering plants (angiosperms), and their content in plants varies greatly with varieties, seasons, climate and maturity[ 5] According to preliminary statistics, anthocyanins are contained in 27 families and 73 genera, such as purple sweet potato, grape, blood orange, red ball cabbage, blueberry, eggplant, cherry, red berry, strawberry, mulberry, hawthorn, morning glory and other plant tissues. Anthocyanins are mainly used in food coloring, dyes, medicine, cosmetics and so on.
Application
Antioxidant and free radical scavenging function
Anthocyanins belong to bioflavonoids, and the main physiological functions of flavonoids are free radical scavenging ability and antioxidant ability. Studies have proved that anthocyanins are the most effective antioxidants and the most powerful free radical scavengers found by human beings. The antioxidant performance of anthocyanins is 50 times higher than that of VE and 20 times higher than that of VC. Purple Sweet Potato Anthocyanin products can scavenge and inhibit - Oh, H2O2 and other reactive oxygen species, especially - Oh is stronger than ascorbic acid, and the scavenging effect is dose-dependent with concentration.
Anti mutation function
The function of anthocyanins not only makes plants present colorful colors, but also active molecules with health functions such as reducing enzyme activity and anti mutation. Studies have shown that the extract with a certain concentration of anthocyanin can effectively prevent carcinogenesis at different stages, but the individual role of anthocyanin is uncertain, partly because anthocyanin is easy to degrade after bioassay after separation from other stable components such as phenols.
Application in food
With the development of science and technology, people pay more and more attention to the safety of Food Additives. The development and utilization of natural additives has become the general trend of the development and use of additives. Anthocyanins can not only be used as nutritional enhancers in food, but also as food preservatives instead of synthetic preservatives such as benzoic acid, and can be used as food colorants in ordinary drinks and food, which meets people's general requirements for natural, safe and healthy food additives.
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