Research On Meat Quality Of Blue Peafowl

In this study, twelve healthy, 1 year old, blue peafowls were selected randomly from Gannan hongxiang Co. ltb as sample (half male and half female). They were butchered together and tested, By GB, conventional and advanced apparatus, as amino acids automatic analyzer, atomic absorption spectrophotometer, gas chromatography-mass spectrum, solid phase micro extraction and so on. Some traits such as slaughtered performance, nutritional component, edible quality, heavy metal residue as well as volatile flavor material were tested and analyzed. The results were showed below:1.The slaughter performanceLive weights, dressing percentages, semi-eviscerated weights, eviscerated weights, breast muscle yield, leg muscle yield, the abdomen-fat rate, liver rate of 1 -year-old blue peafowl were4.31kg, 87.3%,74.63%, 71.3%, 23.6%, 18.8%, 1.15%, 1.33%; live weights of male peafowl was higher than female peafowl significantly; Male dressing percentages were remarkably higher than female peafowl; furthermore, its semi-eviscerated weights, eviscerated weights, breast muscle yield, leg muscle yield were lower.2.Nutritional componentMoisture content, the fat content, the protein content, the ash content, the contents of vitamin B1, B2, cholesterol, heat value, mineral such as K, Na, Zn, Fe, Ca, Mn, P, TAA, EAA in muscle tissues of blue peafowl were 71.85%, 1.44%, 28.18%, 0.41%, 200μg/100g, 486μg/100g, 486mg/kg, 3941KJ/100g, 3684mg/kg, 1181mg/kg, 17.01mg/kg, 13.86mg/kg, 1039mg/kg, 1.44mg/kg, 503mg/kg, 72.3g/100g, 28.95 g/100g. The male's mineral such as K, Na was higher than female peafowl significantly, mineral such as Mn was remarkably higher than female peafowl, TAA, EAA, amino acid score are lower. The others items above-mentioned of male blue peafowls were not significant different from female blue peafowls.3.Edible qualityRate of water loss, shear force values, diameter of muscle fiber, water holding capacity, cooking percentage, pH1 values, pH24 values in muscle tissues of blue peafowl were 19.94%, 3.32kg·f, 47.42μm, 72.22%, 69.38%, 6.43, 5.56. Rate of water loss and shear force values of male peafowl were higher than female peafowl significantly; its diameter of muscle fiber was remarkably higher than female peafowl; its water holding capacity was lower significantly. Other edible quality target including meat color, pH1 values, pH24 values, cooking percentage did not have the significance difference with female peafowl.4.Heavy metal residueThe content of Pb and As in muscle tissues of blue peafowl were 0.05 mg/kg and 0.08 mg/kg, according with the national criterion of GB18406.3-2001.5.Volatile flavor materialSolid-phase micro extraction(SPME)thchnique was applied to the extraction of volatile flavour compounds, which were isolated and identified successfully by gas chromatography-mass spectrometry(GC-MS). There were 30 compounds in raw blue peafowl meat, 35 compounds in cooked blue peafowl meat, and 23 compounds were identical between them. Hydrocarbons, ketooes, aleohols in cooked blue peafowl were more than in raw blue peafowl, but its aldehydes were less than the other. The main volatile matters which influence cooked blue peafowl meat flavor were hexanal, nonanal, 1-octen-3-ol, octanal, 2-octanone, 2-propanone, n-valeraldehyde, 2-amylfuran, n-dodecane, n-heptaldehyde, tridecane, acetaldehyde and so on. The unique fragrance ingredient of blue peafowl meat were propionaldehyde, 2-propanone, 2-octanone, 1,3,5,7-cyclooctatetraene, 1,9-decadiene, citronellol, 1-undecanol, dodecanol, stearyl alcohol, n-pentane, decyl hydride, eicosane, 1-methoxy-4-benzene, 3,7-dimethyl-6-octen-1-yl propionate and so on.