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《Journal of Northwest Sci-Tech University of Agriculture and Forestry》 1989-03
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ANALYSIS OF MEAT QUALITY OF TONG SHEEP

Ma Zhangquan Feng Zhongyi(.Norlhwettern Agricultural Univtrsity) (Agricultural and Animai HusbandryBureau of Baisht County)  
Eight indexes of. moisture, crue protein, crue fat, ash, amino acid1* fatty acid, cholesterol and the amount of residues of toxic substances in the meat of six one-year old castrated Tong sheep slaughtered after grazing fattening were analysed in this paper.The resuits indicated that the basic components of meat of castrated one-year-old Tong sheep are higher than those in the ordinary sheep and goat meat. Particularly, crue protein, amino acid required by human beings and useful oleic acid are high in the castrated one-year-old Tong sheep, while the contents of cholesterol are low (tail fat is less than that of body fat) . The conte-nts of toxic substances are medium. Therefore, the residues of 666 equal to one fifth of national standard were detected, and no DDT residues can be found in the residues of toxic substances, entirely meeting with the requirements of national food hygiene testing standard. The mass production of fine quality Tong sheep meat can be carried out in the Tong sheep producing area.
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