| This experiment was conducted to compare the amino acids, fatty acids, common mineral elements content in Guinea fowl, Royal chicken and Pheasant, as well as the negative nutrient cholesterol content and heavy metal (Pb, Cd, Hg, Se). The meat flavor precursors-IMP, free amino-acid, total reducing sugar and thiamin content were determined and compared among Guinea fowl, Royal chicken and Pheasant.Part1. Analysis of nutrient content:The amino acids, fatty acids, five microelements, four trace elements, four heavy metal element and cholesterol content were determined by Automatic amino-acid analyzer, GC-MS and some other instrument, the results were as follows:1、The content of17kinds of amino acids in meat was determined. The total amino acid content in the cock and hen from the same part showed no difference (P<0.05). In the same sex test, the content of some kind of amino acid in breast was significantly higher than the same amino acid in the thigh (P<0.05). The Royal chicken had the highest content of total amino acids (21.61g/100g average) and the total essential amino acid (8.70g/100g average), had the amino acid nutrient value.2、14kinds of SFAs,11kinds of PUAs,8kinds of MUFAs were found in fowl meat. The Pheasant had the highest TUFAs which was significantly higher than the content in Royal chicken and Guinea fowl (P<0.05), while the content had no difference between Royal chicken and Guinea fowl (P>0.05). There were apparent differences of the C18:2n-6contents among Pheasant, Royal chicken and Guinea fowl,(P<0.05),33.69%,31.28%,28.70%respectively. There was no significant difference between C18:3n-3and C20:4n-6contents among these three breeds of fowls.3、All of these three kinds of rare fowl contained a certain amount of beneficial trace elements including K, Na, Ca, Fe, Mn, Zn, Mg and Cu. The same element content had some differences among different kind of fowls. They all contained a trace amount of heavy metal element. Guinea fowl had the highest content of Cd (7.81μg/100g), Pb (16.22μg/100g) and Se (2.32μg/100g), while the Pheasant had highest Hg content(0.32μg/100g). But the contents were far below the upper limit of the Food Standard.4、For the same kind of fowl, the cholesterol content in the thigh was significantly higher than in breast(P<0.05). The thigh from Royal Chicken got the highest cholesterol content among the fowls, reaching72.45mg/100g. For different kind of fowls, the average cholesterol content had significant differences (P<0.05). The cholesterol content of Royal Chicken was the highest (61.39mg/100g), then is the Guinea fowl (52.37mg/100g) and the Pheasant (47.75mg/100g).Part2:Comparison of flavor compoundsThe IMP and its metabolites, free amino acids, total reducing sugar and thiamine content in Guinea fowl, Royal Chicken and Pheasant were detected by HPLC, UV photometer. The results were as follows:1、The IMP content in the breast is distinctively higher than the content in the thigh for all the three breeds of fowls (P<0.05). And the content showed no difference between different sex (P>0.05).The corrected IMP content in Pheasant was significantly higher than the content in Royal Chicken and Guinea fowl(P<0.05), reached to4.369mg/g. While the corrected IMP content showed no significant difference between Royal Chicken and Guinea fowl (P>0.05)2、The single free amino acid content had no significantly difference between different sex of the same fowl (P>0.05). The total amino acids content of Royal Chicken was significantly higher than the content in Guinea fowl and Pheasant (P<0.05) between which the content showed no significantly differences (P>0.05). Both of taurine and hydroxyproline content had a significant difference among the three breeds of rare fowl (P<0.05).The Guinea fowl had the highest taurine content, while the Pheasant had the highest hydroxyproline content. And the Royal Chicken had the lowest taurine and hydroxyproline content.3、The total reducing sugar contents in the breast and the thigh of the same fowl are almost the same (P>0.05).The three breeds of rare fowl showed significantly differences in the total reducing sugar content (P<0.5). The order from high to low is Pheasant, Royal chicken and Guinea fowl.4、For the same breed of fowl, the thiamine content of hens is much higher than the content in the same part of cocks. The thiamine in thigh was significantly higher than in breast (P<0.05). The thiamine content in the Guinea fowl is significantly higher than the Royal chicken (P<0.05), while the thiamine content in the Royal chicken is significantly higher than the Pheasant (P<0.05)... |
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