Abstract
1. Aaslyng M.D., Bejerholm C., Ertbjerg P., Bertram H.C., Andersen H.J., 2003. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Qual. Prefer. 14, 277–288, https://doi.org/10.1016/S0950-.... CrossRef Google Scholar
Highlights
As a kind of edible and medicinal fungi, Auricularia mushrooms have been widely consumed all around the world
As Auricularia cornea (AC) strain fermented proteins and carbohydrates are present in culture media, they could produce a wide variety of metabolic products, including amino acids, peptides and polysaccharides, such as β-glucan (Mukhopadhyay and Guha, 2015; Osińska-Jaroszuk et al, 2021), and several undefined metabolites that may have beneficial effects for pigs
No effects were observed on ADG, ADFI and F/G ratio during days 1–23
Summary
As a kind of edible and medicinal fungi, Auricularia mushrooms have been widely consumed all around the world. Auricularia polysaccharides (AP) have been considered to be the major bioactive component, and growing evidences have identified the biological functions of AP with molecular weight (MW) ranging from 4.6 to 3400 kDa, including antioxidant, immunomodulatory, hepatoprotective and antitumour activities (Miao et al, 2020). Both crude AP and water-soluble AP were reported to be able to increase the superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities and down-regulate levels of malondialdehyde (MDA) induced by D-galactose in aging mice (Wu et al, 2010; Zhang et al, 2011). A water-soluble AP extracted by hot water could significantly decrease the levels of low-density lipoprotein cholesterol, triglyceride and total cholesterol in the high-fat diet-induced hyperlipidemic mice (Zeng et al, 2013)
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