The Research On Blood Indices, Meat Eating Quality And Flavor Compounds Of Silkies By Stocking In Medlar Orchard

In this study, thirty healthy, three months old, immature silkies were selected randomly. One group came from medlar stocking orchard, another from feeding in captivity. Both of them were from Jingtai Tiaoshan farm in Gansu province. They were butchered together so as to tested and analyze, such as serum biochemistry indices, blood physiological indices, meat volatile flavor substances, and meat quality etc.In addition, we study correlations of meat quality with serum biochemical indexes. The results showed as below:1. Serum biochemistry indices: The contents of E2, T in silky in stocking were 992.1495pg/ml and 0.1528ng/ml respectively, higher than silky in captivity(P<0.05). It proved that: there was so much wolfberry polysaccharide in medlar that affected hormone level of silkies, so the nutritive value of silkies was improved. GLU, CK contents were 7.9502 mmol/L and 2624.752 U/L respectively, which were significant lower than silky in captivity(P<0.01). TG content was 0.3014mmol/L, lower than silky in captivity(P<0.05). These results demonstrate that the silkies took large amount of exercise, intake of more green feed and less fat in medlar stocking orchard, obviously the nutrition of meat of its meat was improved.2. Blood physiological indices: The silky in stocking PLT, MCV content were 3.5000×109/L and 132.5000 fL respectively, lower than silky in captivity(P<0.05). RBC content was 3.2540×1012/L, higher than silky in captivity(P<0.05). It suggest that the silky in stocking obtained adequate oxygen, and health and nutritional status were better than silky in captivity. These factors contributed quality of meat.3. Correlation between seurm biochemistry indices and eating quality: There existed significant positive correlation between ALB content and the water power, GH and pH1 (P<0.05); There was strong positive correlation between ALB, GLU, CK, T4, GH, T and most eating quality indices, but strong negative correlation between GLB, TG, TP, CHOL, GPT, E2 and most eating quality indices. By the correlations, it would be benefit to investigate the changes of quality of meat, and provide reference for feeding management and slaughter time.4. Eating quality: The silky in stocking water power content was 63.543%, higher than silky in captivity(P<0.05); the musclefiber diameter and tenderness shearing force were 4.012 kg/cm2 and 28.114μm, lower than silky in captivity(P<0.05); the water loss rate was 27.110%, lower than silky in captivity. It showed that: The silky in stocking was good processability, fine and tender of meat quality, the taste was better than silky in captivity.5. Volatile flavor compounds: There were 108 and 79 volatile flavor compounds from silky in stocking and silky in captivity respectively. The main volatile compounds were 23 from silky in stocking, 19 from silky in captivity. Alcohols, aldehydes, ketones and nitrogen-heterocyclic influenced characteristic flavor of silky in stocking notably. The main volatile compounds making contribution to flavor of silky in stocking include pentanal, butanic acid, (E)-2-heptenal, octanal, octanoic acid, nonenal, 2-methylfuran, 2-butanone, 1-octene-3-ol, and hexanoic acid etc. The kinds and content of volatile compounds from silky in stocking were more than silky in captivity.The meat of silky in stocking was special fine flavor. This research explored eating quality, blood physiological and biochemistry indices, main volatile flavor compounds of silkies. It provided not only basic data to ecological stocking of silkies in China, but also scienticfic basis to variety breeding, improving production performance of silkies, and developing new agricultural mode.