Studies On The Influencing Factor Of Free Amino Acids And Peptipes In Chicken

The free amino acid and peptide to the chicken flavor and the health care function have important influence, to determine free amino acid in the muscle need to slaughter the chicken, which is not advantageous for the breeding practice, in order to discuss the influence factors of the free amino acid and peptide in the muscle as well as the relations of the free amino acid in the blood and in the muscle, this research selects the health normal Beijing oil chicken 420, the quick large-scale three yellow chickens 60, AA white feather meat chicken 60, altogether 540, the male and female is half and half, divides into seven groups to raise, determine the free amino acid in the muscle, the free amino acid in the blood, the non- protein total amino acid in the muscle and the Gly-Gly, carnosine and glutathione in the muscle when the three strains to go on the market as well as the Beijing oil chicken different week age (7, 10, 13, 16, i9, 22 weeks), the different protein level (high, middle, low) and the different raising way (raises in cages and frees-rang)separately, calculate the content of the water-soluble peptide band amino acid in the muscle, discuss their difference between the different strain, the different age, the different sex, the different nutritional level and the different raising way, illustrate the relation of they with the chicken flavor and the nutrition health care, discuss the possibility of using the determination of the free amino acid in the blood to replace the determination of the free amino acid in the muscle in the quality chicken breeding practice, provide the theory instruction for development use and the science expense for the fine local strain. The result shows:(1) In the free amino acid in the breast muscle, the content of the arginine and the alanin is very high, occupies the total free amino acid 80%; The lose of the arginine is serious in the hydrolyzation and (or) evaporation process, which is the explanation that the arginine is one of chicken important flavor amino acids; Flavor amino acid/the total free amino acid most can represent the change situation of the chicken flavor; The strain, the age, the sex, the protein level and the raising way are influential to the free amino acid in the breast meat, the influence to flavor amino acid/the total free amino acid follows: The Beijing oil chicken remarkably is higher than the...