Abstract：The meat quality characteristics of 10 different sheep breeds in Hotan, Xinjiang were investigated and their correlation with physicochemical indexes was explored. In this study, the slaughter performance and meat physicochemical indexes of Hu, Hotan, Aohu, Pishan red, Cele black, Dorper, Han, Duolang, Duhan, and Kazak sheep were measured, and the significant factors affecting the quality characteristics of mutton were clarified. The results showed that the dressing percentage of Dorper sheep was 57.27% and significantly higher than that of the other breeds, indicating good meat production performance and production competitiveness. The fat content of Duolang sheep meat was highest. The protein content of Kazakh sheep meat was highest, and the total amount of free amino acids and the content of umami amino acids were also highest, suggesting good flavor. The contents of calcium and iron in Dorper sheep meat were highest and the protein content was lowest. Cele black sheep meat was rich in zinc, which was the most characteristic feature. Therefore, the nutritional components and quality characteristics of mutton are different among different genetic backgrounds.
王 晶，王权锋，刘 黎，蒋晓梅，杨会国. 新疆和田地区10 个不同品种羊肉品质特性差异性分析[J]. 肉类研究, 2023, 37(4): 7-12.
WANG Jing, WANG Quanfeng, LIU Li, JIANG Xiaomei, YANG Huiguo. Differences in Meat Quality Characteristics of 10 Different Sheep Breeds in Hotan, Xinjiang. Meat Research, 2023, 37(4): 7-12.
2023, Vol. 37 
