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《Food Science》 2015-15
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Influence of Different Feeding Conditions on Mutton Quality

QUAN Xinjiao;WANG Sizhen;CAO Yingxia;College of Animal Science and Technology, Inner Mongolia University for the Nationalities;  
Hybrid ewes of Small Tail Han sheep and local sheep in Tongliao, Inner Mongolia autonomous region was crossbred with Suffolk rams. Totally 30 crossbred sheep between 6 and 10 months of age were castrated, and then fed under two different environments in winter: in a sunlight greenhouse(group A) and a common sheep pen(group B), respectively. Seven sheep were randomly selected from each group after the feeding experiment and slaughtered for sensory evaluation and eating quality analysis of lamb meat. The results showed that there was no significant difference in meat color, marbling, p H, water loss rate and cholesterol content between the two groups. The cooked meat yield, cooking loss rate and tenderness of mutton were 44.57%, 13.96% and 4.5 kg for group A, and 48.01%, 18.86% and 6.82 kg for group B, respectively, suggesting significant differences in respect of these three indexes between both groups(P 0.05). Data showed that lamb meat from group A was more easy to cook, producing higher meat tenderness, better taste and lower cooking loss rate. Fatty acids, amino acids and minerals were abundant in mutton from both groups without significant differences.
【Fund】: 国家自然科学基金地区科学基金项目(31160474)
【CateGory Index】: TS251.53
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