This study aimed to investigate the impact of different forage grass on the meat quality and nutritional characteristics of mutton sheep in Dongxiang region.The selected forage grass types included corn silage,dry wheat straw,and alfalfa.A total of 90 mutton sheep,comprising Small-tailed Han sheep,Poll Dorset sheep × Small-tailed Han sheep F1,and Suffolk sheep × Small-tailed Han sheep F1,were divided into three groups(with 10 individuals of the same breed in each group),with three replicates in each group and 10 sheep in each replicate.The pre-trial period was 15 days,and the formal experimental period was 90 days.The results showed that in terms of meat quality,the texture characteristics of the mutton in the alfalfa group were superior to those in the corn silage group and dry wheat straw group.The mutton in the alfalfa group exhibited a bright red color,high tenderness,good juiciness,and overall excellent carcass quality.When categorized by sheep population,the palatability of Suffolk sheep × Small-tailed Han sheep F1 mutton was relatively better.In terms of nutritional characteristics,the crude protein content in the mutton of Small-tailed Han sheep from the alfalfa group was significantly higher than that of the corn silage and dry wheat straw groups(P＜0.05).The fat content in the mutton from the corn silage group was extremely higher than the other two groups(P＜0.01),and glycogen content was extremely higher than the alfalfa group(P＜0.01).However,the amino acid total content and essential amino acid total content were the highest in the dry wheat straw group,followed by the alfalfa group,and the lowest in the corn silage group.The EAA/TAA and EAA/NEAA ratios were higher in the Suffolk × Small-tailed Han sheep F1 mutton.The study indicates that the proportion of corn silage,dry wheat straw,and alfalfa in the diet directly affects the taste and nutritional value of mutton from different sheep populations.Adjustments to the coarse feed structure and the basic sheep population can be made based on specific taste and nutritional requirements.
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