CN111820184B - Method for determining optimal market-selling age of meat ducks - Google Patents

Method for determining optimal market-selling age of meat ducks Download PDF

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CN111820184B
CN111820184B CN202010517243.8A CN202010517243A CN111820184B CN 111820184 B CN111820184 B CN 111820184B CN 202010517243 A CN202010517243 A CN 202010517243A CN 111820184 B CN111820184 B CN 111820184B
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曹正锋
高雯
徐琪
陈国宏
张钰
张扬
常国斌
李碧春
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    • A—HUMAN NECESSITIES
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Abstract

The invention discloses a method for determining the optimal marketing day age of meat ducks through a comprehensive duck muscle quality evaluation system, which provides effective technical support for breeding high-quality meat ducks and purchasing duck meat by consumers. The invention systematically measures a plurality of conventional duck meat quality indexes (pectoralis protein and pectoralis fat) of market ages and duck meat nutrient substance indexes (Fe, Zn, Ca, Mg, flavor amino acid, essential amino acid, cholesterol and polyunsaturated fatty acid), adopts a principal component analysis method to carry out multi-index comprehensive evaluation and weight coefficient determination on the 10 personality indexes, and establishes a principal component comprehensive evaluation model Y-0.3178 zx1‑0.2532zx2‑0.0277zx3‑0.2250zx4‑0.2402zx5+0.3192zx6+0.3112zx7+0.3079zx8‑0.2489zx9+0.2953zx10The comprehensive level of the duck meat quality can be reflected to the maximum extent, and the method can be effectively used for judging the optimal slaughter age of meat ducks.

Description

Method for determining optimal market-selling age of meat ducks
Technical Field
The invention relates to a method for determining the optimal marketing day age of meat ducks, belonging to the technical field of poultry breeding.
Background
The duck meat contains rich amino acids, mineral substances and other nutritional ingredients, has unique flavor and delicious meat quality, and is healthy meat which is deeply loved by consumers. The quality of the duck meat is influenced by factors such as variety, feeding environment and mode, feed nutrition level and the like, and the marketing age is one of important factors influencing the meat quality. The existing research shows that as the feeding date of the same variety of ducks is prolonged, the biochemical reaction in the body can be changed differently, so that the types and the contents of flavor substances and nutrient substances in muscles are changed, and finally, the meat quality of the ducks which are grown on the market at different ages in days is different.
In poultry studies, liuchunli was derived by studying meat quality of cherry valley ducks 27, 50, 170, 500 at four different days of age: the muscle crude fat and unsaturated fatty acid content increases significantly with age of the day, the muscle moisture, saturated fatty acid content decreases significantly with age of the day, and the crude protein content reaches a maximum in 50 days of duck meat. Since the meat quality relates to a plurality of indexes, it is difficult to make a comprehensive judgment on the meat quality of a certain age of day. Research on the character of Wenchang chicken at the ages of 120, 135, 150 and 165 by Wu Ke Pong et al shows that the meat quality indexes which are obviously different with the age of day mainly comprise pH value, drip loss, moisture content and intramuscular fat content. The meat quality of Wenchang chicken at 165 days is considered to be the best through the index results of drip loss, water retention capacity, shearing force, muscle moisture, protein content, fat content and the like. For meat ducks, the market-selling ages of market-consumption products are mostly concentrated between 28-45 days, the products are relatively disordered, and the quality difference is obvious. Therefore, it is said that selecting a reasonable market age is a significant concern for both consumers and producers.
The determination of market-selling age through marketing weight has been the mainstream in the industry, but it is found that due to environmental factors, a uniform judgment standard is lacked between varieties and even the marketing time of the same variety in different feeding areas or in marketing of breeding companies, so that the quality is difficult to control. At present, the meat quality is determined to be on the market, which is the trend of the industry, but as the meat quality relates to a plurality of character indexes, the unit characters often have contradictory results, and the accurate comprehensive evaluation is difficult to be made.
Disclosure of Invention
The purpose of the invention is as follows: aiming at the problems that the accuracy is not high, the best marketing market age of meat ducks is difficult to find the best marketing market age of meat ducks by evaluating a certain unit character in the muscle quality, and contradictory results often appear, and the weights among the characters are difficult to determine by adopting a plurality of unit characters to evaluate one by one, the invention adopts a principal component analysis method to carry out multi-index comprehensive evaluation and weight coefficient determination on the basis of measuring the quality indexes of the meat ducks of a plurality of marketing market ages by a system, establishes a comprehensive evaluation model of the meat quality of the ducks of different days, and can be effectively used for judging the best marketing market age of the meat ducks.
The technical scheme is as follows: in order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:
the method of the invention is to determine the properties of the pectoral muscle protein, pectoral muscle fat, Fe, Zn, Ca, Mg, flavor amino acid, essential amino acid, cholesterol, polyunsaturated fatty acid content and the like of the meat duck muscle of 28, 38, 42, 45 and other marketing days which are common in the current consumption market, and to carry out multi-index comprehensive evaluation and weight coefficient determination on the 10 individual indexes by adopting a principal component analysis method, thereby establishing a principal component comprehensive evaluation model (Y is 0.3178 zx)1-0.2532zx2-0.0277zx3-0.2250zx4-0.2402zx5+0.3192zx6+0.3112zx7+0.3079zx8-0.2489zx9+0.2953zx10) In the formula: zx1、zx2、zx3、zx4、zx5、zx6、zx7、zx8、zx9、zx10Respectively represent the content measurement values of standardized pectoral muscle protein, pectoral muscle fat, Fe, Zn, Ca, Mg, flavor amino acid, essential amino acid of human body, cholesterol and polyunsaturated fatty acid. On the basis of obtaining the duck meat quality comprehensive evaluation model, the invention is realized by the following technical scheme.
A method for determining the optimal market-selling age of meat ducks comprises the following steps:
(1) collecting chest muscles of cherry valley ducks of 28, 38, 42, 45 and the like which are different in marketing days, wherein the total number of the chest muscles is 40;
(2) the protein content (X1), fat content (X2) in the pectoralis muscle samples were determined using a FoodScan meat component rapid analyzer and the determination was repeated 3 times for each sample.
(3) The iron content (X3), the zinc content (X4), the calcium content (X5) and the magnesium content (X6) in the pectoral muscle samples were determined by an Optima7300DV inductively coupled plasma spectrometer (ICP-OES).
(4) The content of six flavor-developing amino acids such as glutamic acid (X71), serine (X72), glycine (X73), alanine (X74), proline (X75), isoleucine (X76) in the pectoral muscle samples is analyzed and measured by a Thermo Fisher U3000 liquid chromatograph.
(5) The content of 7 human essential amino acids such as threonine (X81), valine (X82), methionine (X83), isoleucine (X84), leucine (X85), phenylalanine (X86) and lysine (X87) in the pectoralis muscle sample was analyzed and measured by Thermo Fisher U3000 liquid chromatography.
(6) The content of total cholesterol (X9) in the pectoral muscle samples was determined using Agilent 7890A headspace gas chromatograph.
(7) The content of linoleic acid (X101), linolenic acid (X102), arachidonic acid (X103) and DHA (104) in polyunsaturated fatty acids in the pectoral muscle samples was determined by Agilent 7890A headspace gas chromatography.
(8) Are each according to X7＝X71+X72+X73+X74+X75+X76Calculating the content of flavor-developing amino acid according to X8＝X81+X82+X83+X84+X85+X86+X87Calculating the content of essential amino acids in human body according to X10＝X101+X102+X103+X104The content of polyunsaturated fatty acids was calculated. And the measured or calculated values X1, X2, X3, X4, X5, X6, X7, X8, X9 and X10 are expressed according to the formula
Figure BDA0002530598600000031
Data was normalized (where x is the measured value of the trait,
Figure BDA0002530598600000032
is the mean value of the trait, and S is the standard deviation of the trait).
(9) Each knot calculated according to step (8)Fruit, according to duck muscle quality comprehensive evaluation model (Y-0.3178 zx)1-0.2532zx2-0.0277zx3-0.2250zx4-0.2402zx5+0.3192zx6+0.3112zx7+0.3079zx8-0.2489zx9+0.2953zx10) In the formula: zx1、zx2、zx3、zx4、zx5、zx6、zx7、zx8、zx9、zx10Respectively representing the measured values of standardized chest muscle protein, chest muscle fat, Fe, Zn, Ca, Mg, flavor amino acid, essential amino acid of human body, total cholesterol and polyunsaturated fatty acid content, respectively calculating the comprehensive scores of the muscle quality of the meat ducks of different ages in days, and sequencing according to the comprehensive scores to determine the best marketing age of the meat ducks.
The technical effects are as follows: compared with the prior art, the method for determining the optimal listing days of the meat ducks is established, the technical problem that the meat quality of the meat ducks with different listing days is difficult to evaluate is effectively solved, technical support is provided for meat duck breeding and selection of duck meat with different listing days by consumers, and the method has a good application prospect.
Detailed Description
The technical solution of the present invention is further described in detail by the following specific examples.
Examples
(1) Collecting cherry valley duck muscles of 28, 38, 42, 45 and other different days of sale, randomly selecting 10 cherry valley duck muscles of each day of sale, and collecting 40 cherry valley duck muscles in total, wherein the samples must be kept intact and not lost in the transportation process.
(2) Protein content (X1), fat content (X2) in the pectoralis muscle were determined using a FoodScan meat ingredient rapid analyzer, and the measurements were repeated 3 times for each sample, with the results as follows:
Figure BDA0002530598600000033
(3) the iron content (X3), the zinc content (X4), the calcium content (X5) and the magnesium content (X6) in the pectoral muscle samples were determined by an Optima7300DV inductively coupled plasma spectrometer (ICP-OES).
Weighing about 2g of muscle sample (accurate to 0.001g), shearing, and adding 30mL of perchloric acid and concentrated nitric acid (analytically pure) mixed solution (perchloric acid: concentrated nitric acid is 1: 4); placing on a constant temperature electric heating plate in a fume hood for constant temperature digestion at 160 ℃, stopping heating when white mist is exhausted and a small amount of liquid is left at the bottom of the beaker, naturally cooling, diluting to 50mL with ultrapure water, and taking out 10mL to be tested. And measuring the contents of iron, zinc, calcium and magnesium in the sample to be measured by using an Optima7300DV type inductively coupled plasma spectrometer (ICP-OES).
The instrument conditions were respectively: flow rate of the atomizer: 0.80L/min, auxiliary gas flow: 0.20L/min, plasma gas flow: 15L/min, radio frequency generator power: 1.3KW, sample lift: 1.5 mL/min.
The final assay results were as follows:
Figure BDA0002530598600000041
(4) the contents of six flavor-developing amino acids such as glutamic acid (X71), serine (X72), glycine (X73), alanine (X74), proline (X75), isoleucine (X76) and the like in the sample are analyzed and measured by a Thermo Fisher U3000 liquid chromatograph.
1) Sample pretreatment method
Accurately weighing 2g of sample into a 20mL hydrolysis tube, adding 16mL of 6mol/L hydrochloric acid solution, vacuum degassing for 30 minutes, filling nitrogen to seal the tube, hydrolyzing at 110 ℃ for 22-24 hours, taking out the hydrolysis tube, cooling, opening the hydrolysis tube, transferring the tube into a 50mL volumetric flask without damage by deionized water, and fixing the volume. Accurately taking 1mL of hydrolysate in a small bottle, deacidifying in vacuum, pumping to dry, adding 1mL of water, pumping to dry again, adding 1mL of water, and pumping to dry again for later use. 1mL of 0.02mol/L hydrochloric acid solution was added and dissolved sufficiently. Accurately weighing 500 mu L of the solution, placing the solution in a 5mL plastic centrifuge tube, precisely adding 250 mu L of 1mol/L triethylamine acetonitrile solution, uniformly mixing, precisely adding 25 mu L of 0.1mol/L phenyl isothiocyanate acetonitrile solution, uniformly mixing, placing the solution at room temperature for 1 hour, adding 2mL of n-hexane, violently shaking, placing the solution for 10min, taking the lower layer solution, filtering the lower layer solution by using a 0.22 mu m aqueous phase filter membrane, and uniformly mixing for detection.
2) Chromatographic conditions
Mobile phase A: 0.1mol/L sodium acetate solution (taking anhydrous sodium acetate 8.2g, adding water 900mL to dissolve, using glacial acetic acid to adjust pH to 6.5, then adding water to 1000mL) -acetonitrile (93: 7). Mobile phase B: acetonitrile-water (8: 2). A chromatographic column: octadecylsilane chemically bonded silica was used as a filler (4.6X 250mm, 5 μm); the flow rate was 1.0mL per minute; the column temperature is 40 ℃; the sample volume is 10 mu L; the wavelength was 254 nm.
The results of the measurement of 6 flavor amino acids of meat ducks of different slaughter ages are as follows:
Figure BDA0002530598600000051
(5) the contents of 7 kinds of amino acids essential to human body, such as threonine (X81), valine (X82), methionine (X83), isoleucine (X84), leucine (X85), phenylalanine (X86) and lysine (X87), in the sample were analyzed and measured by Thermo Fisher U3000 liquid chromatography. The concrete steps are as follows (4)
The determination results of 7 kinds of human body essential amino acids of meat ducks of different slaughter ages are as follows:
Figure BDA0002530598600000052
(6) the total cholesterol (X9) content in muscle was determined using an Agilent 7890A headspace gas chromatograph.
1) Sample pretreatment method
A1.0 g (to an accuracy of 0.001g) muscle sample was weighed into a 50mL stoppered tube. 10mL of potassium hydroxide solution (1.0mol/mL), 10mL of absolute ethanol, mixed well, placed in a water bath at 90 ℃ with a condenser tube, slowly saponified l h until the solution is clear, then cooled with running water. The saponified sample solution was transferred to a 50mL separatory funnel. 10mL of ether was added to the separatory funnel, gently shaken, allowed to stand for separation, and the aqueous layer was transferred to the above stoppered tube. Adding 10mL of ether into a test tube with a plug, slightly shaking, standing for layering, and transferring the ether layer into the separating funnel. 10.0mL of ether was added to the stoppered tube and extraction was repeated once and the ether layer was transferred to the separatory funnel. The solution in the separatory funnel was washed three times with 15mL of water. The aqueous layer was discarded after separation. The ether layer was dried over 10g anhydrous sodium sulfate and transferred to another clean stoppered tube. Blowing nitrogen for drying, adding 1mL of absolute ethyl alcohol, mixing uniformly, filling into a sample injection bottle, and marking. Measured by Agilent 7890A headspace gas chromatograph.
2) Gas chromatography conditions
A chromatographic column: DB-5 elastic quartz capillary column (30m × 0.32mm × 0.25 μm); carrier gas: high-purity nitrogen with the purity more than or equal to 99.99 percent; constant current is 2.4 mL/min; column temperature (temperature programmed): the initial temperature is 200 ℃, the temperature is kept for 1.0min, the temperature is increased to 280 ℃ at 30 ℃/min, and the temperature is kept for 10 min; the temperature of a sample inlet is 280 ℃; detector temperature: 290 ℃; sample introduction amount: 1.0 μ L; and (3) sample introduction mode: injecting sample without shunting, and opening the valve after sample injection for 1 min; the air flow rate is 350 mL/min; the hydrogen flow rate is 30 mL/min.
The results for total cholesterol (X9) content in muscle are as follows:
Figure BDA0002530598600000061
(7) the content of linoleic acid (X101), linolenic acid (X102), arachidonic acid (X103) and DHA (104) in polyunsaturated fatty acids in the muscle sample was determined by Agilent 7890A headspace gas chromatography.
1) The sample pretreatment method comprises the following steps:
pretreatment for determining the content of fatty acid: weighing about 2g (accurate to 0.001g) of dried muscle sample, extracting crude fat by using a Soxhlet extraction instrument, weighing proper amount of fat, and adding proper amount of sodium hydroxide methanol solution and degreased zeolite. The condenser tube is fixed on the flask, and water bath reflux is carried out at 70-80 ℃ until oil drops disappear. Refluxing for 5-10 min. And adding a proper amount of boron trifluoride methanol solution from the upper part of the condensation pipe by using a liquid transfer gun, and continuously boiling for 3 min. Adding a proper amount of isooctane from the upper part of the condensation pipe, stopping heating, and removing the condensation pipe. Immediately, 20mL of saturated sodium chloride solution was added without cooling the flask. And (4) covering the bottle cap, and forcibly shaking for at least 15s to continue adding the saturated sodium chloride solution to the neck of the bottle. Sucking 2mL of upper layer isooctane solution into a test tube, adding a proper amount of anhydrous sodium sulfate for dehydration, filtering through a 0.45 mu m organic filter membrane, and filling the filtrate into a sample injection bottle for testing. The measurement was performed by using an Agilent 7890A headspace gas chromatograph.
2) Gas chromatography conditions
A chromatographic column: innowax elastic quartz capillary column (30 m. times.0.25 mm. times.0.25 μm). Carrier gas: constant flow 1 mL/min. Column temperature: the temperature was programmed and all components should be eluted. Sample inlet temperature: at 200 ℃. Detector temperature: equal to or higher than the column temperature. Sample introduction amount: 0.1. mu.L-1. mu.L. Air flow rate: 350 mL/min. Hydrogen flow rate: 30 mL/min.
The contents of linoleic acid (X101), linolenic acid (X102), arachidonic acid (X103), and DHA (104) in the muscle polyunsaturated fatty acids were as follows:
Figure BDA0002530598600000062
(8) are each according to X7＝X71+X72+X73+X74+X75+X76Calculating the content of flavor-developing amino acid according to X8＝X81+X82+X83+X84+X85+X86+X87Calculating the content of essential amino acids in human body according to X10＝X101+X102+X103+X104The content of polyunsaturated fatty acids was calculated. And the measured or calculated values X1, X2, X3, X4, X5, X6, X7, X8, X9 and X10 are expressed according to the formula
Figure BDA0002530598600000071
Data was normalized (where x is the measured value of the trait,
Figure BDA0002530598600000072
is the mean value of the trait, and S is the standard deviation of the trait).
(9) Obtaining characteristic root and characteristic root of each principal component by principal component analysis of 10 character standardized dataVariance contribution rates, characteristic roots of the first and second principal components being 8.079 and 1.662, respectively; the variance contribution rate is 80.789% and 16.621%, respectively, and the cumulative contribution rate reaches 97.41%>85%, basically reflects all the information contained in all the original muscle quality indexes, and can reflect the comprehensive level of the meat quality to the maximum extent. Calculating to obtain a duck egg quality principal component comprehensive evaluation model according to the feature vectors of the selected principal components and respective objective weights: (Y-0.3178 zx1-0.2532zx2-0.0277zx3-0.2250zx4-0.2402zx5+0.3192zx6+0.3112zx7+0.3079zx8-0.2489zx9+0.2953zx10) In the formula: zx1、zx2、zx3、zx4、zx5、zx6、zx7、zx8、zx9、zx10Respectively representing the measured values of standardized chest muscle protein, chest muscle fat, Fe, Zn, Ca, Mg, flavor amino acid, essential amino acid of human body, cholesterol and polyunsaturated fatty acid content, respectively calculating the comprehensive scores of the muscle quality of the meat ducks of different ages in days, and sequencing according to the comprehensive scores to determine the best marketing age of the meat ducks to be 38 days.
Example results are given in the following table:
Figure BDA0002530598600000073

Claims (6)

1. a method for determining the optimal market-selling age of meat ducks is characterized by comprising the following steps:
(1) collecting breast muscles of cherry valley ducks of different days of sale;
(2) determining the protein content X1 and the fat content X2 in the chest muscle sample;
(3) measuring the iron content X3, the zinc content X4, the calcium content X5 and the magnesium content X6 in the pectoralis muscle sample;
(4) determining the content of six flavor amino acids of glutamic acid X71, serine X72, glycine X73, alanine X74, proline X75 and isoleucine X76 in the chest muscle sample;
(5) measuring the content of threonine X81, valine X82, methionine X83, isoleucine X84, leucine X85, phenylalanine X86 and lysine X877 essential amino acids in the chest muscle sample;
(6) determining the amount of total cholesterol X9 in the breast muscle sample;
(7) determining the content of linoleic acid X101, linolenic acid X102, arachidonic acid X103 and DHAX104 in polyunsaturated fatty acids in the breast muscle sample;
(8) are pressed respectively
Figure 560147DEST_PATH_IMAGE002
Calculating the content of flavor-developing amino acid according to
Figure 8445DEST_PATH_IMAGE004
Calculating the content of essential amino acids in human body according to
Figure 53762DEST_PATH_IMAGE006
Calculating the content of polyunsaturated fatty acid, and mixing the above measured or calculated values X1, X2, X3, X4, X5, X6, X7, X8, X9, and X10 according to the ratio
Figure 714550DEST_PATH_IMAGE008
Performing data normalization, wherein x is a measured value of the trait,
Figure 60081DEST_PATH_IMAGE010
is the average value of the character, and S is the standard deviation of the character;
(9) according to each result calculated in the step (8), according to the duck muscle quality comprehensive evaluation modelY=0.3178zx 1- 0.2532zx 2-0.0277zx 3-0.2250zx 4-0.2402zx 5+0.3192zx 6+0.3112zx 7+0.3079zx 8-0.2489zx 9+0.2953zx 10In the formula:zx 1、zx 2、zx 3、zx 4、zx 5、zx 6、zx 7、 zx 8、 zx 9、 zx 10respectively representing the measured values of standardized chest muscle protein, chest muscle fat, Fe, Zn, Ca, Mg, flavor amino acid, essential amino acid of human body, total cholesterol and polyunsaturated fatty acid content, respectively calculating the comprehensive scores of the muscle quality of the meat ducks of different ages in days, and sequencing according to the comprehensive scores to determine the best marketing age of the meat ducks.
2. The method for determining the optimal listing day age of meat ducks according to claim 1, wherein in step (1), the breast muscles of cherry valley ducks of 28, 38, 42 and 45 different listing day ages are collected.
3. The method for determining the optimal marketing day age of meat ducks according to claim 1, wherein in the step (2), the determination is carried out by a FoodScan meat component rapid analyzer.
4. The method for determining the optimal marketing day age of meat ducks as claimed in claim 1, wherein in the step (3), the measurement is performed by an inductively coupled plasma spectrometer (ICP-OES) model Optima7300 DV.
5. The method for determining the optimal marketing day age of meat ducks according to claim 1, wherein in steps (4) and (5), analytical determination is carried out by using Thermo Fisher U3000 liquid chromatograph.
6. The method for determining the optimal marketing day age of meat ducks according to claim 1, wherein in the steps (6) and (7), measurement is carried out by an Agilent 7890A headspace gas chromatograph.
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