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| Nutritional Composition of Ujumqin Sheep Meat during Different Growth Stages |
| LIANG Tu-ya;Erkigul;BORJIGIN Gerilt |
| College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018，China |
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Abstract This study investigated the nutritional composition of different skeletal muscles (Bbiceps femoris, Longissimus
dorsi and Triceps brachii) in grazing Ujumqin sheep at 1, 3, 6, 9, 12 and 18 months of age. For this, the contents of water, crude
protein, fat and ash in the skeletal muscles were determined. The results showed that the contents of water and ash in sheep
muscles significantly decreased with increasing age (P ＜ 0.05). A lower level of crude protein was detected in 3-month-old
Ujumqin sheep, but no significant difference in crude protein content was found between older and younger Ujumqin sheep. Fat
content was higher in the skeletal muscles of Ujumqin sheep aged 9 and 18 months but lower in those aged 3 and 12 months.
These data suggest that fat content in Ujumqin sheep meat varies depending on age and seasonal environmental changes,
whereas the contents of water, crude protein and ash remain relatively stable. Overall, little difference in the contents of ash
or fat was observed among different skeletal muscles of Ujumqin sheep, although the significant differences in all nutritional
indexes examined among the skeletal muscles were not regularly associated with the age of Ujumqin sheep.
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2013, Vol. 27 
