Abstract：In this study, we analyzed the nutritional quality and amino acid composition of fresh meats of Tibetan sheep and small-tail Han sheep grazed in alpine meadows in Qinghai province. The results indicated that the protein content of muscles of Tibetan sheep was 21.96%, which was significantly higher than that of small-tail Han sheep (P < 0.01), and the fat content was 2.66%, which was significantly reduced compared with muscles of small-tail Han lamb (P < 0.05). Both total amino acids and non-essential amino acids were extremely significantly (P < 0.01) more abundant and essential amino acids especially glutamic acid were significantly (P < 0.05) more abundant in muscles of Tibetan sheep than in small-tail Han sheep. These data showed that meat of Tibet sheep is characterized by high protein, low fat and abundant amino acids and thus can meet the consumer demand for high-quality and healthy meat products.
