| Four typical roe deer farms with a certain scale were selected for sampling in the winter of 2017.One adult roe deer about 3 years old and of 30kg-34 kg weight was selected from each farm.After slaughter,samples were taken from different parts and blood samples were collected at the same time.The experimental study is divided into three parts.Experiment 1: the routine nutritional composition and meat quality of roe deer meat were analyzed,and the difference of nutritional composition and quality between domesticated and wild roe meat was compared.Nutritional components and meat quality analysis of roe meat from different parts and locations showed that there was no significant difference in water,crude fat,crude protein and ash content among the roe deer meat from different parts(P> 0.05).The Ca content in the anterior leg was significantly higher than that in the back,abdomen and posterior leg(P<0.01).P content in the abdomen was higher than that in the back,with a significant difference(P<0.05),while the difference in other parts was not significant(P>0.05).Roe roe meat contains 16 amino acids and 10 fatty acids,among which saturated fatty acids account for 40.03%,unsaturated fatty acids account for 20.31%,and the ratio of omega-6 to omega-3 fatty acids is 12.87:1.There was no significant difference in water,crude fat,crude protein and ash content between the domesticated roe and wild roe(P>0.05).There was no significant difference in Ca and P contents between the domestic roe deer and wild roe's back,abdomen,front and rear legs(P>0.05).The ph values of the back,abdomen,anterior leg and posterior leg of domestic and wild roe deer meat was in the order of all foreleg muscle >,hindleg muscle >,abdomen and back.Experiment 2: the ph value and water loss rate of meat were studied at different temperatures.Fresh roe meat was stored at 4?,20?and-20? respectively,and then the pH value and water loss rate were tested under the following conditions: in 0 h,6 h,12 h,18 36 h,h,24 h,48 h,72 h,96 h at 4?;in 0 h,6 h,12 h,18 h,24 h at 20?;in 0 d,5 d,10,15,20 d,30 d d at-20?.The results showed that the pH value of meat decreased with the storage time prolonged at 4?,and the water loss rate kept increasing until the highest point at 36 h and began to decrease at 48 h.At 20?,the water loss rate decreased within the first 18 h,increased from 18 h to 24 h,and then began to decrease after 24 h.:In-20? condition,the ph value was on the decline.In the 20 d ~ 30 d,the ph value was basically stable,at around 6.03,and the water loss rate showed an upward trend.In test 3,the biochemical indexes of roe deer blood were analyzed and compared with deer blood.Blood samples were collected while meat samples were taken.Two deer farms were selected.Four sika deer of similar weight and health were selected in each deer farm.The venous blood was collected,centrifuged and frozen after the supernatant was taken.The results showed that the contents of urea nitrogen and alanine aminotransferase in the blood of roe deer were lower than those in the blood of deer(P<0.05).The total bilirubin and alkalinity in the blood of roe deer were significantly different(P<0.05).Phosphatase content was lower than deer blood content,the difference was very significant(P<0.01),albumin,total protein,globulin,glucose,amylase,cholesterol,creatinine,creatine kinase and other differences were not significant(P>0.05).The sample globulin content of roe deer's blood in the 4 groups was higher than that in the 1 and 2 groups,and the difference was significant(P<0.05).The glucose content of the roe deer blood samples collected from the four groups was higher than that from the first group,and the difference was very significant(P<0.01).The other parameters of the blood samples of the three roe deer deer were not significantly different(P > 0.05). |
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