蓝孔雀血液生理生化指标及蛋品质特性研究
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摘要
为研究蓝孔雀在河西地区适应性及蛋品质特性,试验以位于嘉峪关市甘肃鸿翔蓝孔雀高科技农业开发有限责任公司饲养的蓝孔雀为研究对象,随机选取蓝孔雀蛋100枚及发育正常,健康无病1岁龄蓝孔雀12只(公母各6只)集中屠宰,对其血液生理生化指标、蛋品质特性、蛋营养成分、蛋挥发性风味物质等进行了全面系统的测定分析,结果表明:
1.血液生理生化指标:蓝孔雀血液生理生化指标中平均红细胞数为1.495×1012/L、谷丙转氨酶为6.000U/L、总蛋白为41.417g/L、总胆汁酸为43.833umol/L、阴离子隙值为22.421mmol/L、a-羟丁酸脱氢酶为89.667U/L、镁离子为0.510mmol/L、血红蛋白量为79.166 fL、碱性磷酸酶为84.667U/L、血浆碳酸氢根值为25.080mmol/L、红细胞体积为174.200 fL。公母孔雀相比,公孔雀血液中红细胞数、谷丙转氨酶、总蛋白、总胆汁酸值显著低于母孔雀(P<0.05),阴离子隙值则极显著低于母孔雀(P<0.01);但a-羟丁酸脱氢酶、镁离子、平均血红蛋白量显著高于母孔雀(P<0.05),碱性磷酸酶、血浆碳酸氢根值、红细胞平均体积则极显著高于母孔雀(P<0.01)。与泰和乌骨鸡相比,蓝孔雀血清白蛋白、总蛋白、碱性磷酸酶、乳酸脱氢酶含量均高于泰和乌骨鸡,而血清总胆固醇含量低于泰和乌骨鸡,表明,蓝孔雀对河西地区具有良好的适应性,营养状况和生产性能良好。
2.蛋品质特性:蓝孔雀蛋平均蛋重为94.400±4.681g,蛋形指数为1.337±0.046,蛋黄指数为0.445±1.003,哈氏单位为74.033±2.534,pH为7.120±1.852,比重为1.095±0.043,蛋黄蛋白比为99.879±12.141,蛋壳厚度为0.488±0.004mm。与京白鸡蛋相比较,蓝孔雀蛋表现为蛋重大、蛋壳厚,蛋形指数、蛋黄指数、哈氏单位高等特点。
3.蛋常规营养成分:蓝孔雀蛋平均脂肪含量为0.923±0.002g/100g,蛋白质为15.554±0.076g/100g ,胆固醇为0.613±0.013g/100g ;矿物质元素中磷含量为0.032±0.056mg/100g、锌为19.690±0.043mg/100g、硒为0.060±0.001mg/100g、锰为1.340±0.012 mg/100g;维生素组成上,VC含量为30.300±0.016mg/100g、VB1为0.130±0.033mg/100g、VB2为0.410±0.003mg/100g、VA为0.030±0.016mg/100g、VE为0.020±0.007mg/100g。与鸡鸭蛋相比,蓝孔雀蛋具有干物质、蛋白质、VC、锌、硒、锰含量高,脂肪、胆固醇、磷含量低,具有高蛋白低脂肪的特点,是优质动物性食品源。
4.蛋氨基酸、脂肪酸组成:蓝孔雀蛋中氨基酸总量为(TAA)13.04g/100g,其中必需氨基酸(EAA)含量为5.52g/100g;与联合国粮农组织(FAO)提出的理想蛋白质中的必需氨基酸(EAA)含量相比,蓝孔雀蛋氨基酸比例合理,含量丰富,符合理想模式。在检出的15种脂肪酸中,棕榈酸含量最高为27.98%,其次为油酸23.75%。在饱和脂肪酸中丁酸和硬脂酸的含量均在7%以上,其余饱和脂肪酸含量均在1%以下。蓝孔雀蛋中不饱和脂肪酸的含量达到55.84%,其中亚油酸、EPA、DHA的含量较高,分别为10.73%,3.33%,5.18%。蓝孔雀蛋中单不饱和脂肪酸的含量为29.39%,多不饱和脂肪酸的含量为26.45%。与鸡鸭蛋相比,蓝孔雀蛋具有不饱和脂肪酸含量高,其中必需脂肪酸亚油酸、EPA和DHA含量高、比例合理的特点。
5.蛋挥发性风味物质构成:在蓝孔雀蛋中所检出的60种挥发性风味物质中相对含量较高的的物质为己醛(25.65%)、庚醛(1.20%)、壬醛(1.29%)、丙酮(13.41%)、乙醇(10.24%)、L-丙氨酸乙酯(27.50%)、1-辛烯-3-醇(1.87%)、苯甲醛(2.44%)、正二十烷(1.25%)等。与相同条件下检测的京白鸡蛋相比,挥发性物质检出量多19种,且相对含量均高于京白鸡蛋,表明蓝孔雀蛋挥发性风味物质种类丰富、特征明显。
In order to study on applicability and quality of blue peafowl eggs 100 blue peafowl eggs and twelve healthy (male and female each six), one years old, blue peafowls were selected randomly from Hongxiang company of Jiayuguan in Hexi district. They were butchered together, were tested and were analyzed by blood physiological and biochemistry indices, eggs quality, eggs nutritional components, eggs volatile flavor substances etc. The results showed as below:
1. Blood physiological and biochemistry indices: The blue peafowl’s blood RBC, ALT, TP, TBA, AG, HBDH, Mg, MCH, ALP, CO2-M and MCV were 1.495×1012/L, 6.000U/L, 41.417g/L, 43.833umol/L, 22.421mmol/L, 89.667U/L, 0.510mmol/L, 79.166pg, 84.667U/L, 25.080mmol/L and 174.200 fL respectively. Compared with male and female blue peafowl, the male blue peafowl’s RBC、ALT、TP、TBA were lower than female blue peafowl (P<0.05), AG were significantly lower than female blue peafowls (P<0.01). But the male blue peafowl’s HBDH, Mg, MCH were higher than female blue peafowl (P<0.05), its ALP, CO2-M, MCV showed significant higher than female blue peafowl (P<0.01). Compared with Taihe silkies, blue peafowl’s ALB, TP, ALP, LDH content were higher, but TCH was lower than Taihe silkies. All these results proved that blue peafowl had good nutrition, performance and applicability.
2. Blue peafowl eggs quality: The average egg weight of blue peafowl eggs was 94.400±4.681g, egg shape index was 1.337±0.046, yolk index was 0.445±1.003, haugh unit was 74.033±2.534, pH was 7.120±1.852, proportion was 1.095±0.043, yolk/egg white was 99.879±12.141, eggshell thickness was 0.488±0.004mm. Compared with Jingbai eggs, the blue peafowl eggs was more in weight, its eggshell was thicker. The egg shape index, yolk index, haugh unit of blue peafowl were higher than Jingbai eggs.
3.The normal nutrition composition of blue peafowl eggs: The average fat of blue peafowl eggs was 0.923±0.002g/100g, protein content was15.554±0.076g/100g, cholesterol content was 0.613±0.013g/100g. The phosphorus content was 0.032±0.056g/100g, the zinc content was19.690±0.043mg/100g, the selenium content was 0.060±0.001mg/100g, the manganese content was 1.340±0.012 mg/100g. The VC content was 30.300±0.016mg/100g, the VB1 content was 0.130±0.033mg/100g, the VB2 content was 0.410±0.003mg/100g, the VA content was 0.030±0.016mg/100g, the VE content was 0.020±0.007mg/100g. Compared with eggs of chicken and duck, blue peafowl eggs contented higher dry substance、protein、VC, zinc, selenium, manganese,but contented lower fat, cholesterol, phosphorus. Blue peafowl eggs displayed high protein, low fat, so it was excellent food from animals.
4. Blue peafowl eggs amino acids, fatty acid compositions: the total amino acid was 13.04g/100g, the essential amino acids(EAA) was 5.52g/100g. The proportion of amino acids about blue peafowl eggs was reasonable, and abundant content, accord with FAO pattern. 15 kinds of fatty acid were extracted and identified, palmitic acid content was 27.98% and oleic acid content was 23.75%. In saturated fatty acid, the content of butyric acid and stearic acid were above 7%, other were all below 1%. The unsaturated fatty acid content was 55.84%, linoleic acid content was 10.73%, EPA content was 3.33%, DHA content was 5.18%. Monounsaturated fatty acid content was 29.39%, polyunsaturated fatty acid was 26.45% in blue peafowl eggs. Compared with eggs of chicken and duck, blue peafowl eggs was high content in unsaturated fatty acid and essential fatty acid include linoleic acid、EPA、DHA.
5. Blue peafowl eggs volatile flavor materials: 60 volatile flavor materials were extracted and identified from blue peafowl eggs. The high relative content to volatile flavor materials include hexanal(25.65%), heptaldehyde(1.20%), nonanal(1.29%)、propanone(13.41%), alcohol(10.24%), L-alanine ethyl ester(27.50%), 1-octene-3-ol(1.87), benzaldehyde(2.44%), eicosane(1.25%) etc. There were 19 volatile flavor materials more than Jingbai eggs in some condition, and the relative content higher than Jingbai eggs. Show that: blue peafowl eggs volatile flavor materials were abundant and special.
1.血液生理生化指标:蓝孔雀血液生理生化指标中平均红细胞数为1.495×1012/L、谷丙转氨酶为6.000U/L、总蛋白为41.417g/L、总胆汁酸为43.833umol/L、阴离子隙值为22.421mmol/L、a-羟丁酸脱氢酶为89.667U/L、镁离子为0.510mmol/L、血红蛋白量为79.166 fL、碱性磷酸酶为84.667U/L、血浆碳酸氢根值为25.080mmol/L、红细胞体积为174.200 fL。公母孔雀相比,公孔雀血液中红细胞数、谷丙转氨酶、总蛋白、总胆汁酸值显著低于母孔雀(P<0.05),阴离子隙值则极显著低于母孔雀(P<0.01);但a-羟丁酸脱氢酶、镁离子、平均血红蛋白量显著高于母孔雀(P<0.05),碱性磷酸酶、血浆碳酸氢根值、红细胞平均体积则极显著高于母孔雀(P<0.01)。与泰和乌骨鸡相比,蓝孔雀血清白蛋白、总蛋白、碱性磷酸酶、乳酸脱氢酶含量均高于泰和乌骨鸡,而血清总胆固醇含量低于泰和乌骨鸡,表明,蓝孔雀对河西地区具有良好的适应性,营养状况和生产性能良好。
2.蛋品质特性:蓝孔雀蛋平均蛋重为94.400±4.681g,蛋形指数为1.337±0.046,蛋黄指数为0.445±1.003,哈氏单位为74.033±2.534,pH为7.120±1.852,比重为1.095±0.043,蛋黄蛋白比为99.879±12.141,蛋壳厚度为0.488±0.004mm。与京白鸡蛋相比较,蓝孔雀蛋表现为蛋重大、蛋壳厚,蛋形指数、蛋黄指数、哈氏单位高等特点。
3.蛋常规营养成分:蓝孔雀蛋平均脂肪含量为0.923±0.002g/100g,蛋白质为15.554±0.076g/100g ,胆固醇为0.613±0.013g/100g ;矿物质元素中磷含量为0.032±0.056mg/100g、锌为19.690±0.043mg/100g、硒为0.060±0.001mg/100g、锰为1.340±0.012 mg/100g;维生素组成上,VC含量为30.300±0.016mg/100g、VB1为0.130±0.033mg/100g、VB2为0.410±0.003mg/100g、VA为0.030±0.016mg/100g、VE为0.020±0.007mg/100g。与鸡鸭蛋相比,蓝孔雀蛋具有干物质、蛋白质、VC、锌、硒、锰含量高,脂肪、胆固醇、磷含量低,具有高蛋白低脂肪的特点,是优质动物性食品源。
4.蛋氨基酸、脂肪酸组成:蓝孔雀蛋中氨基酸总量为(TAA)13.04g/100g,其中必需氨基酸(EAA)含量为5.52g/100g;与联合国粮农组织(FAO)提出的理想蛋白质中的必需氨基酸(EAA)含量相比,蓝孔雀蛋氨基酸比例合理,含量丰富,符合理想模式。在检出的15种脂肪酸中,棕榈酸含量最高为27.98%,其次为油酸23.75%。在饱和脂肪酸中丁酸和硬脂酸的含量均在7%以上,其余饱和脂肪酸含量均在1%以下。蓝孔雀蛋中不饱和脂肪酸的含量达到55.84%,其中亚油酸、EPA、DHA的含量较高,分别为10.73%,3.33%,5.18%。蓝孔雀蛋中单不饱和脂肪酸的含量为29.39%,多不饱和脂肪酸的含量为26.45%。与鸡鸭蛋相比,蓝孔雀蛋具有不饱和脂肪酸含量高,其中必需脂肪酸亚油酸、EPA和DHA含量高、比例合理的特点。
5.蛋挥发性风味物质构成:在蓝孔雀蛋中所检出的60种挥发性风味物质中相对含量较高的的物质为己醛(25.65%)、庚醛(1.20%)、壬醛(1.29%)、丙酮(13.41%)、乙醇(10.24%)、L-丙氨酸乙酯(27.50%)、1-辛烯-3-醇(1.87%)、苯甲醛(2.44%)、正二十烷(1.25%)等。与相同条件下检测的京白鸡蛋相比,挥发性物质检出量多19种,且相对含量均高于京白鸡蛋,表明蓝孔雀蛋挥发性风味物质种类丰富、特征明显。
In order to study on applicability and quality of blue peafowl eggs 100 blue peafowl eggs and twelve healthy (male and female each six), one years old, blue peafowls were selected randomly from Hongxiang company of Jiayuguan in Hexi district. They were butchered together, were tested and were analyzed by blood physiological and biochemistry indices, eggs quality, eggs nutritional components, eggs volatile flavor substances etc. The results showed as below:
1. Blood physiological and biochemistry indices: The blue peafowl’s blood RBC, ALT, TP, TBA, AG, HBDH, Mg, MCH, ALP, CO2-M and MCV were 1.495×1012/L, 6.000U/L, 41.417g/L, 43.833umol/L, 22.421mmol/L, 89.667U/L, 0.510mmol/L, 79.166pg, 84.667U/L, 25.080mmol/L and 174.200 fL respectively. Compared with male and female blue peafowl, the male blue peafowl’s RBC、ALT、TP、TBA were lower than female blue peafowl (P<0.05), AG were significantly lower than female blue peafowls (P<0.01). But the male blue peafowl’s HBDH, Mg, MCH were higher than female blue peafowl (P<0.05), its ALP, CO2-M, MCV showed significant higher than female blue peafowl (P<0.01). Compared with Taihe silkies, blue peafowl’s ALB, TP, ALP, LDH content were higher, but TCH was lower than Taihe silkies. All these results proved that blue peafowl had good nutrition, performance and applicability.
2. Blue peafowl eggs quality: The average egg weight of blue peafowl eggs was 94.400±4.681g, egg shape index was 1.337±0.046, yolk index was 0.445±1.003, haugh unit was 74.033±2.534, pH was 7.120±1.852, proportion was 1.095±0.043, yolk/egg white was 99.879±12.141, eggshell thickness was 0.488±0.004mm. Compared with Jingbai eggs, the blue peafowl eggs was more in weight, its eggshell was thicker. The egg shape index, yolk index, haugh unit of blue peafowl were higher than Jingbai eggs.
3.The normal nutrition composition of blue peafowl eggs: The average fat of blue peafowl eggs was 0.923±0.002g/100g, protein content was15.554±0.076g/100g, cholesterol content was 0.613±0.013g/100g. The phosphorus content was 0.032±0.056g/100g, the zinc content was19.690±0.043mg/100g, the selenium content was 0.060±0.001mg/100g, the manganese content was 1.340±0.012 mg/100g. The VC content was 30.300±0.016mg/100g, the VB1 content was 0.130±0.033mg/100g, the VB2 content was 0.410±0.003mg/100g, the VA content was 0.030±0.016mg/100g, the VE content was 0.020±0.007mg/100g. Compared with eggs of chicken and duck, blue peafowl eggs contented higher dry substance、protein、VC, zinc, selenium, manganese,but contented lower fat, cholesterol, phosphorus. Blue peafowl eggs displayed high protein, low fat, so it was excellent food from animals.
4. Blue peafowl eggs amino acids, fatty acid compositions: the total amino acid was 13.04g/100g, the essential amino acids(EAA) was 5.52g/100g. The proportion of amino acids about blue peafowl eggs was reasonable, and abundant content, accord with FAO pattern. 15 kinds of fatty acid were extracted and identified, palmitic acid content was 27.98% and oleic acid content was 23.75%. In saturated fatty acid, the content of butyric acid and stearic acid were above 7%, other were all below 1%. The unsaturated fatty acid content was 55.84%, linoleic acid content was 10.73%, EPA content was 3.33%, DHA content was 5.18%. Monounsaturated fatty acid content was 29.39%, polyunsaturated fatty acid was 26.45% in blue peafowl eggs. Compared with eggs of chicken and duck, blue peafowl eggs was high content in unsaturated fatty acid and essential fatty acid include linoleic acid、EPA、DHA.
5. Blue peafowl eggs volatile flavor materials: 60 volatile flavor materials were extracted and identified from blue peafowl eggs. The high relative content to volatile flavor materials include hexanal(25.65%), heptaldehyde(1.20%), nonanal(1.29%)、propanone(13.41%), alcohol(10.24%), L-alanine ethyl ester(27.50%), 1-octene-3-ol(1.87), benzaldehyde(2.44%), eicosane(1.25%) etc. There were 19 volatile flavor materials more than Jingbai eggs in some condition, and the relative content higher than Jingbai eggs. Show that: blue peafowl eggs volatile flavor materials were abundant and special.
引文
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