Mitochondrial markers for the detection of four duck species and the specific identification of Muscovy duck in meat mixtures using the polymerase chain reaction

A polymerase chain reaction (PCR) assay for the qualitative detection of four duck species in meat mixtures, and a second PCR assay for the specific identification of Muscovy duck, have been developed based on oligonucleotide primers targeting the 12S rRNA mitochondrial gene. The specificity of both assays was tested against a wide range of animal species. The technique was applied to raw and sterilized muscular binary mixtures, with a detection limit that ranged from 0.1% to 1.0% (w/w). The short length (less than 100 bp) of the DNA fragments amplified with these primer pairs was found to be essential for the successful amplification in samples with highly degraded DNA, and consequently, it could be very useful in inspection programmes to enforce labelling regulation of heat and pressure-processed products, for which other methods cannot be applied.     

The detection of commercial duck species in food using a single probe-multiple species-specific primer real-time PCR assay

A real-time PCR assay for the simultaneous detection of Mallard and Muscovy duck is described. Species-specific primers were designed for Mallard or Muscovy duck using the mitochondrial cytochrome b gene sequence. These primer sets were multiplexed with a single duck probe to produce a simple, rapid and robust real-time PCR assay. This assay was shown to be specific for duck compared to a wide range of commercially important meat species and was used for the successful detection of duck meat in complex food matrices. This is the first report of an assay that will detect all species of commercially available duck in commercial products using real-time PCR.     

瘤头鸭精子的超微结构

瘤头鸭精子分为头部和尾部。头部包括顶体和细胞核。顶体位于最前方。顶体下腔中有顶体突起。细胞核棒状,位于顶体之后。尾部由颈段、中段、主段和末段构成。颈段含有近端中心粒和远端中心粒。近端中心粒位于核后端的植入窝中。远端中心粒紧随其后。中心粒的外方有线粒体鞘。中段的中央结构是前轴丝(轴丝的前体),它与前方的远端中心粒相连。前轴丝的外方也有线粒体鞘。主段的中央结构是轴丝,它接于前轴丝的后端。轴丝外方有一圆筒状鞘。末段只有轴丝而无圆筒状鞘。整条精子外方包有细胞质膜。     

基于顶空气相离子迁移谱比较3 种加工方式对番鸭肉挥发性风味物质的影响

为研究煮制、微波熟制和烤制对番鸭肉挥发性风味物质的影响,采用电子鼻和顶空气相离子迁移谱（headspace-gas chromatography-ion mobility spectrometry,HS-GC-IMS）技术对番鸭肉的挥发性风味物质进行分析。结果表明,电子鼻可以实现对不同加工方式番鸭肉的香气轮廓进行快速区分。HS-GC-IMS共检测出54?种挥发性化合物,其中醛类18?种、醇类16 种、酮类11?种、酯类5 种、呋喃类3?种、烯类1 种,且醛类物质的相对含量高于其他种类。经相对气味活度值分析得到3 种加工方式共有的10 种关键风味物质,分别为癸醛、壬醛、辛醛、庚醛、戊醛、己醛、1-辛烯-3-酮、3-辛酮、1-辛烯-3-醇、2-乙基呋喃。对这些关键风味物质进行主成分分析,发现不同加工方式能获得较好区分,各处理组的关键风味物质具有一定的差异。本研究通过对不同加工方式下番鸭肉挥发性风味物质进行检测分析,为今后番鸭资源的精深加工提供一定理论依据。