Comparison and analysis of meat quality of different breeds of sheep

  • WANG Fang ,
  • WANG Hongbo ,
  • XI Bin ,
  • YANG Xiaoling ,
  • LI Weihong ,
  • GAO Yaqing
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  • 1(Lanzhou Institute of Animal Husbandry and Pharmaceutical Science,Chinese Academy of Agricultural Sciences, Lanzhou 730050, China)
    2(Quality Safety Risk Assessment of Animal Products(Lanzhou), Ministry of Agriculture, Lanzhou 730050, China)

Received date: 2020-06-30

  Revised date: 2020-07-21

  Online published: 2021-02-03

Abstract

The study was conducted to evaluate the effect of different sheep (Tibetan sheep, Ujumqin sheep and Hu sheep) on physical indexes, nutrition ingredients, amino acids and fatty acids according to the national standard.The results showed that the cooking hooding percentage of Tibetan mutton was 64.74%, which was significantly higher than that of the other two types of mutton (P<0.05) and the protein content was the highest (19.45%).The shear force of Ujumqin mutton was 61.03 N, which was significantly higher than that of the other two types of mutton (P<0.01) and the water content was the highest (76.42%).The ash content and fat content of Hu mutton were significantly higher than those of Tibetan mutton and Ujumqin mutton (P<0.01).The proportion of essential amino acids in total amino acids in Tibetan mutton, Ujumqin mutton and Hu mutton were 41.41%, 39.90% and 40.59%, respectively.The SFA/UFA ratios were 0.85, 1.07 and 0.88 respectively, which were close to the 1∶1 fatty acid composition ratio recommended by the Nutrition Association.In conclusion, Tibetan mutton showed good meat quality in terms of eating quality, nutritional quality and the composition ratio of amino acids and fatty acids.

Cite this article

WANG Fang , WANG Hongbo , XI Bin , YANG Xiaoling , LI Weihong , GAO Yaqing . Comparison and analysis of meat quality of different breeds of sheep[J]. Food and Fermentation Industries, 2021 , 47(1) : 229 -235 . DOI: 10.13995/j.cnki.11-1802/ts.024899

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