Effect of different roughage on the flavor of mutton from different crossbreeds
This study aimed to investigate the effects of different roughage feeds on the flavor of mutton.A total of 30 sheep from each of the small-tail Han sheep,Suffolk sheep×small-tail Han sheep F1,and Dorset sheep small-tail Han sheep F1 were randomly divided into three groups,with 10 sheep of the same crossbreed in each group.The groups were fed with corn silage,alfalfa hay,and wheat hay,respectively.After a 15-day pre-feeding period,the formal experiment started at the age of three months and lasted for 90 days.The results showed that a total of 154 volatile compounds were detected in the mutton from all groups.114,89,77 volatile components were detected in the small-tail Han sheep,Suffolk sheep×small-tail Han sheep F1,and Dorset sheep×small-tail Han sheep F1,respectively.133,70,83 volatile components were detected in the mutton from the groups fed with corn silage,alfalfa hay,and wheat hay,respectively.The mutton from the small-tail Han sheep fed with silage had a rich variety of volatile compounds,with the lowest content of caproic acid and nonanoic acid.The study indicates that different roughages have varying impacts on the flavor of mutton from different crossbreeds,and the formation of mutton flavor is closely related to the roughage fed and genetic characteristics.
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