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《Meat Research》 2013-07
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Nutritional Composition of Ujumqin Sheep Meat during Different Growth Stages

LIANG Tu-ya,Erkigul,BORJIGIN Gerilt*(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China)  
This study investigated the nutritional composition of different skeletal muscles(Bbiceps femoris,Longissimus dorsi and Triceps brachii) in grazing Ujumqin sheep at 1,3,6,9,12 and 18 months of age.For this,the contents of water,crude protein,fat and ash in the skeletal muscles were determined.The results showed that the contents of water and ash in sheep muscles significantly decreased with increasing age(P 0.05).A lower level of crude protein was detected in 3-month-old Ujumqin sheep,but no significant difference in crude protein content was found between older and younger Ujumqin sheep.Fat content was higher in the skeletal muscles of Ujumqin sheep aged 9 and 18 months but lower in those aged 3 and 12 months.These data suggest that fat content in Ujumqin sheep meat varies depending on age and seasonal environmental changes,whereas the contents of water,crude protein and ash remain relatively stable.Overall,little difference in the contents of ash or fat was observed among different skeletal muscles of Ujumqin sheep,although the significant differences in all nutritional indexes examined among the skeletal muscles were not regularly associated with the age of Ujumqin sheep.
【Fund】: 国家自然科学基金地区科学基金项目(2076600);; 内蒙古自然科学基金项目(2010MS1304)
【CateGory Index】: S826
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