The Mechanism Of Tenderness Variation And Influencing Factors In Duck Meat

The Cherry Valley,the Gao you duck and the France Muscovy were selected as experiment materials to study tenderness of difference mechanisms and influencing factors on breast meat and thight meat. Analysis of the quality of meat and the tenderness of difference mechnisms: Determinating the PH value of meat and shearing force and the content of mRNA: Determination of its multi-state sites which the genetic characteristics; Clarify duck tenderness and the index of correlation change situation; which revealed the mechanisms tenderness variationin duck meat; thus provides the theory instruction for the high quality duck meat's production and the processing. The results showed below:1. Performance of slaughtering result:Live weight, slaugt weight, half net thorax, whole net thorax the results that: The Cherry Valley﹥France Muscovy﹥Gao you duck; Cherry Valley duck which was significantly higher than that France Muscovy, Gaoyou duck(P﹤0.05);The Muscovy ducks were significantly higher than those of Gaoyou duck(P﹤0.05)..Breast muscle form high to low:The Cherry Valley duck﹥France Muscovy﹥Gao you duck, The result that three breeds duck of breast meat were significantly.Thigh muscle form high to low: France Muscovy﹥The Cherry Valley duck﹥Gao you duck; which Muscovy duck,The Cherry Valley duck showed significantly higher than that of Gaoyou duck (P<0.05);Cherry Valley duck and France Muscovy duck was no significant difference(P>0.05).2. Nutrient composition of conventional results:Comparing among Cherry Valley duck, Muscovy Duck, Gaoyou duck obtained that the water content of chest meat was higher than that of the leg meat; the Fat content of the leg meat was higher than that of chest meat, but which was no significant difference(P>0.05).the reasults of prtein content of different spot was that breast meat was higher than thight meat which was no significant difference(P>0.05).3. Tenderness relevant indicators of resultsComparing among the three varieties ducks, the PH of leg meat was higher than chest meat which Muscovy and the Cherry Valley Duck was significant difference between thight meat and breast meat (P<0.05)。The thight meat, breast meat and duck meat overall average of three breeds duck was that Gaoyouduck﹥The Cherry Valley duck﹥France Muscovy which was no significant difference(P>0.05);the tenderness of meat of three breeds duck form high to low France Muscovy﹥The Cherry Valley﹥Gaoyouduck.4. Study on the relationship between duck calpain gene mRNA expression level and meat tendernessAccording the sequence of chicken calpain and beta-actin, two primers were designed to amply duck muscle mRNA, partial gene of calpain and beta-actin gene were cloned. Then two primers were used to conduct real-time PCR analysis of calpain and beta-actin using SYBR Green method. The result showed: (1) 9~20 exon of calpain were cloned , the similarity of calpain gene between duck and chicken was only 90%; (2) the expression level between breast and thigh meat differ dramstically, it remind us that calpain may play an important role in duck meat tenderisation.