Analysis of Meat Production Performance and Meat Quality of Maduo sheep
In this study,15 males and females of 1-year-old Maduo sheep were selected for slaughter experiments,and the meat pro-duction performance and meat quality characteristics of Maduo sheep were analyzed by comparing with the data of excellent local breeds such as Epizha Shijia sheep and Euler Tibetan sheep.The results showed that Maduo sheep lived in the cold and hypoxic area at an altitude of 4500 m for a long time,and compared with the sheep at low altitude,the proportion of heart and lung organs of Maduo sheep increased significantly.The slaughter rates of mado sheep rams and ewes were 44.40%and 42.27%,respectively.Compared with the Tibetan sheep in the Qinghai valley,Tashijia sheep,and Qinghai black Tibetan sheep,the live weight of Maduo sheep before slaughter was larger.The dry matter,fat,protein,and ash content of Maduo mutton were 22.84%,1.65%,20.54%,and 1.63%,respectively,and its nutritional composition showed the characteristics of high protein and low fat.The meat quality of Maduo mutton was more tender,and the shearing force of mutton was lower than that of Qinghai Valley Tibetan sheep,Tashijia sheep,and Qinghai black Tibetan sheep.The mineral content and amino acid composition of Maduo mutton were detected.It was found that the zinc content of rams[(145.69±6.70)mg/kg]was significantly higher than that of ewes[(121.02±6.20)mg/kg],and the total amino acid content of Maduo mutton was(18.43±0.69)and(18.65±0.86)mg/100g,respectively.It can be seen that the meat quality of Maduo mutton is low fat,high protein,tender meat,and rich in nutrition,and its nutritional value content should be further improved under the premise of keeping other excellent traits unchanged in the future.
万方数据
维普
