內(nèi)容: The lairage period (LP) is essential for alleviating cattle stress after transportation. However, current research on LP has primarily focused on durations within 14 h, neglecting the impact of prolonged LPs on cattle. This study investigates the effects of various LPs on the stress alleviation, meat quality, and economic value of Simmental cattle after long-distance transportation (> 6 h, > 600 km). We measured changes in blood parameters (cortisol and adrenocorticotropic hormone contents), lactate dehydrogenase, creatine kinase contents, blood glucose concentration, and lactate content, meat quality (pH value, drip loss, cooking loss rate, and shear force), and production performance (weight loss rate, net meat rate, dressing percentage, carcass weight, and net weight) in 36 Simmental cattle after different LPs (0, 24, 72, 120, and 168 h) following long-distance transportation. The results indicated that immediate slaughter after long-distance transportation reduced meat quality. A 72?120 h LP resulted in blood and meat quality indicators closest to the control group (without long-distance transportation), while a 168 h LP saw a decline, possibly due to new stress. In summary, a 72 h LP is recommended before slaughter.

內(nèi)容: The quality of fermented milk can be improved by the exopolysaccharides (EPSs) produced by probiotics. Bifidobacterium breve H4-2 and H9-3 with different EPS production were used as co-fermented probiotics to ferment goat milk in the present study. The physicochemical properties of fermented goat milk and the interaction between goat milk casein and CEPS (EPSs separated from starter culture and B. breve H4-2 fermented goat milk) were investigated. Results indicated that both B. breve H4-2 and H9-3 have similar gene clusters for EPS synthesis, but B. breve H4-2 exhibits a higher ability in EPS productions. Compared to the starter culture group, combining B. breve H4-2 or H9-3 with a starter culture significantly increased the levels of EPSs ((724.16 ± 1.54) and (607.15 ± 4.55) mg/L) and lactic acid ((14.62 ± 0.02) and (16.87 ± 0.01) mg/mL) at the late storage period. Co-fermentation also enhanced the water holding capacity, firmness, consistency, cohesion, and viscosity index, reduced dehydration in fermented goat milk. Moreover, the interaction study revealed that CEPS reduced the particle size and increased the ζ-potential absolute value of the CEPS and casein mixture system. Additionally, CEPS effectively mitigated casein aggregation, thereby enhancing the stability of fermented goat milk. These findings present a novel perspective for the development of a natural starter.