Research Of Meat Performance Comparison And Homologous Of Generation Mechanism Of Flavor Between Sika Deer And Merino Sheep

Deer and sheep are ruminants, whose mechanisms such as digestion, growth, fleshy, propagation are the same. Sika deer (Cervus nippon) is a high degree artificial domestication economic animal, which is mainly used for antler. The comprehensive production performance studied such as meat type, polyembryony is less. South African mutton merino sheep (SA Mutton Merino)Which is famous for the dual-purpose in the world. The Meat performance and quality of merino are excellent. The homology and Mechanism of the specific flavor which both in the two kind of animal’s fat is not clear.The comparative study of Sika deer and merino sheep in Main production performance and specificity of fatty acid flavor substances etc. can provide scientific basis for sika deer meat development.In this study, Sika deer and South African mutton merino sheep were chose as the research object. The growth speed, the slaughter rate, net meat percentage, the feed weight ratio, meat tenderness, water loss ratio, tender meat, amino acid, fatty acid and meat quality indexes of sika deer were compared in the condition of synchronous medium nutrient levels; The specific flavor material composition of short chain volatile fatty acid (VFA) and its homology were analyzed through distillation extraction method simultaneously; Effects of Twain’s 80 and Monensin on rumen microbial fermentation to produce gas were researched using open hot breath test device. The mechanism of the effects of changing Rumen microbes fermentation environment on specific fatty acid flavor substances content was verified. Comprehensive analysis shows that:1. The 135 days experiments under sustanined medium nutrient levels in April-september at 2011 shows:the net meat rate, slaughter rate average daily gain and feed weight ratio of the 14 months growing sika deer buck were reach to 61.84±3.45%,45.17±2.36%,282.57±51.92g,6.85:1, which are significantly different from South African mutton merino sheep (P< 0.01). Under the same feeding conditions, the net meat rate, slaughter rate average daily gain and feed weight ratio of South African mutton merino sheep male lamb are 50.32±2.51%、39.75±2.12% 220.77±37.5g、7.27:1. Growing sika deer is better than South African mutton merino sheep male lamb in growth and slaughter performance.2. Then,the dehydration rate of Sika deer meat was 20.12±1.19, which is higher than that of South African mutton merino sheep (14.21 ±1.74); However, the shearing force of Sika deer meat was 3.38 ±0.54/33.15±5.26 (kg. F/N), which lower than that of South African mutton merino sheep (3.24 ± 0.45/30.23± 4.12 (kg. F/N)); The amino acid composition ratio had no significant difference (P> 0.05). Both of them contain 8 kinds of essential amino acids (Thr、val、Cys、Met、Ile、 Phuu、Lys、Try) and 7 non-essential amino acids (Asp、Ser、Glu、Gly、Ala、Pro、Tyr); The crude fat content of Sika deer back longest muscle was 7.21 ± 1.53 (g/100 g), which was lower than South African mutton merino sheep (12.14 ±1.30 (g/100 g) (P< 0.01)) significantly; The content of linoleic acid, linolenic acid, palmitoleic acid of unsaturated fatty acids in adipose tissue were respectively 6.46± 0.24%,0.52±0.05% and 4.65 ± 0.15%, which were higher than that of South African mutton merino sheep (4.34 ±0.21%,0.15± 0.02% and 1.54 ±0.17% (P< 0.01)). The oleic acid content is 22.05%, which is lower than that of South African mutton merino sheep 45.55%(P<0.01)) significantly.3.specific flavor test results in 2012-2013 showed,under the artificial barn feeding condition, the total volatile fatty acids content in adipose tissue of Ruminant sika deer and South African mutton merino sheep respectively reached to 443.79 (mg/kg) and 382.29 (mg/kg); Using Distillation extraction gas chromatography at the same time, the 4-methyl bitterness and 4 methyl nonyl acid of specific flavor substances were detected In sika deer adipose tissue and the sheep, and the content were 3.75±0.02 and 5.10±0.32(mg/kg). The two specific flavor may be homologous. Two kinds of specific flavor substances were homogenous possibly. Decanoic acid,4-methyl bitterness,4 methyl nonyl acid could be used as a candidate for the affecting material.4.With gastric fistula sheep as animal model, the research using the open circular breathing thermal measurement from April 1 to October 11 in 2014 shows that adding 500 mg/kg of twain’s 80 and 300 mg/kg of cephalosporins, the rumen TVFA concentration were reach to 56.41 mol/L, and 67.22 mol/L respectively in within 1-2h, which were significantly higher than that of control group (5.37±0.45(L/kg)(P<0.05)); The total N utilization rate in the early stage of fattening were 10.18±1.30% and 6.95±2.46% respectively, which were significantly higher than that of control group (6.37±1.80% (P<0.05)); The daily weight gain in the early stage were 188.17±0.42g and 176.35±4.01g respectively, which were significantly higher than that of control group (141.94±5.03g(P<0.01)); The CH4 production Per kg dry matter were 5.08 ± 0.78 (L/kg) and 4.51 ± 0.78 (L/kg), which were lower than that of control group significantly(5.37±0.45(L/kg)(P< 0.05)); The content of 4-methyl octylic acid in fatty tissue content respectively were 9.85 ± 0.85 mg/kg and 12.3 ± 1.04 mg/kg, which were higher than that of control group (1.98±0.06 mg/kg) and grazing group (2.8 ± 0.13 mg/kg (P< 0.01)); The content of 4-methyl nonyl acid in the adipose tissue respectively were 7.05 ± 0.69 mg/kg and 10.2±1.12 mg/kg, which were higher than higher than that of control group(2.11 ±0.07 mg/kg)and grazing group (0.77 ± 0.04 mg/kg (P< 0.01)). The increase of activity in the rumen was positively correlation with the content of 4-methyl octylic acid,4-methyl nonyl acid. The short chain volatile fatty acid of the specific flavor material was synthesized through Rumen microflora and could enter into the fatty deposits directly, which was main metabolic formation mechanism of the specific flavor material of Sika deer, sheep and other ruminants most likely.5. With the mutton sheep as control for the first time in this sudy, the feeding and slaughter experiments under controlled synchronous nutrition level in 135 days, to study the growth of meat performance in growing deer meat and nutritional value, etc. show that it has as a characteristic meat livestock the potential for large-scale development. At the same time, this study, simultaneous distillation extraction Gas Chromatography and gastric fistula model with open systems reflux breathing calorimetry methods, for the first time to clarify the homology and formation mechanism of the specific meat flavor for the two animal,it laid the theoretical basis for Sika deer’s Growth Regulation and succulent flavor Regulation.On this basis, We could research the best nutritional requirements for growth、flavor、CH4 metabolism etc.of sika deer by rumen control and other methods,and provide direct guidance for large-scale development of meat use.