[Objective]The aim is to explore the meat quality characteristics of Turpan black sheep,and provide scientific references for its breeding and slaughtering and processing.[Methods]Taking the Turpan black sheep as the research object,the conventional nutritional components and contents were measured using the national standard method,and the meat quality of different ages and different parts was compared and analyzed.[Results]The protein,moisture,and ash contents in the meat of the Turpan black sheep are abundant,the fat content is high,the meat quality is smooth and delicious,and it is rich in trace elements such as calcium,iron,zinc,and magnesium. In addition,its stearic acid(C18:0)content is relatively low,and the contents of myristic acid (C14:0) and palmitic acid (C16:1) are also relatively low,higher oleic acid content (C18:1n9c) can reduce cholesterol in meat.[Conclusion]The meat of the Turpan black sheep is sweet,has a good taste,conforms to the general dietary habits,and has a higher market competitiveness. It has abundant protein content,moderate fat content,suitable moisture content,good juiciness,comprehensive nutritional components,and the mutton smell is not obvious. It is a kind of meat food with extremely high nutritional value.
Turpan black sheepnutrient compositionsmeat quality
维普
万方数据
