Effect Of Pulse Vacuum Brining And Cooking Methods To Duck Meat On The Digestion And Metabolism Of Rats

In this study,duck meat roasted or cooked after pulse vacuum brining was used to investigate the effects of pulse vacuum brining and different heating methods on the nutritional and digestive properties of duck meat.Duck meat of different treatments was fed to rats to analyze the differences in growth performance,serum biochemical indexes,and digestive characteristics of rats.To determine the effects of pulse vacuum brining and different heating methods on the nutritional and digestive characteristics of duck meat.This can determine an appropriate way to brine and heat raw duck meat and provide basic data for improving the nutritional value of duck meat through processing.The results are as follows:(1)The digestive characteristics of roasted duck meat improved after pulse vacuum brining,and its growth performance improved after feeding rats.Duck meat roasted after pulse vacuum brining was taken as the research object,and the duck meat roasted after pulse vacuum brining and atmospheric pressure brining were fed to rats.The results showed that the average feed intake and feed/gain ratio of rats with fed duck meat roasted after pulse vacuum brining significantly increased(P<0.05).Compared with the rats fed with duck meat roasted after atmospheric pressure curing,the serum total protein content of the rats fed with duck meat roasted after pulse vacuum brining was significantly increased by 1.892 g/L,and the urea nitrogen content was decreased by 3.33 mmol/L(P<0.05).Compared with feeding a basic diet(no added roasted duck meat),the apparent digestibility of protein and the activity of pepsin of rats fed duck meat roasted after pulse vacuum brining increased significantly by 0.17 U/mg and 3.4%respectively(P<0.05).Compared with the trypsin activity of rats fed duck meat roasted after atmospheric pressure brining,rats fed duck meat after pulse vacuum brining was increased by 125.67 U/mg(P<0.05).(2)Duck meat roasted after pulse vacuum brining was more digestible than duck meat cooked after pulse vacuum brining,and there was no significant difference in growth performance when fed to rats.The study focused on duck meat roasted and boiled after pulse vacuum brining,and the rats were fed duck meat that was roasted and boiled after pulse vacuum brining.The results showed that the average feed intake of rats fed broiled and roasted duck meat after pulse vacuum brining showed an overall trend of increase(P>0.05),and the ratio of feed to gain was significantly increased(P<0.05).The serum total protein content of rats fed roasted and boiled duck meat after pulse vacuum brining was increased by 3.37 and 3.13 g/L(P<0.05),and urea nitrogen content was decreased by 5.76 and 3.41 mmol/L(P<0.05),respectively.The urea nitrogen content of the rats fed duck roasted after pulse vacuum brining was significantly decreased by 2.34 mmol/L compared with the rats fed boiled duck meat after pulse vacuum brining(P<0.05),And apparent protein digestibility was 7.17%higher(P<0.05)in rats fed duck meat roasted after pulse vacuum brining compared to rats fed duck meat cooked after pulse vacuum brining.The pepsin activity of rats fed roasted and boiled duck meat was increased by 1.27 U/mg and 0.88 U/mg(P<0.05),respectively,and the trypsin activity and protein digestibility showed an upward trend(P>0.05).