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| Differences in Meat Quality Characteristics of 10 Different Sheep Breeds in Hotan, Xinjiang |
| WANG Jing, WANG Quanfeng, LIU Li, JIANG Xiaomei, YANG Huiguo |
| 1.Xinjiang Academy of Animal Science, ürümqi 830000, China; 2.Xinjiang Jinkenaoqun Farming Technology Co. Ltd., Hotan 848000, China; 3.Xinjiang Hotan Animal Husbandry Technology Extension Station, Hotan 848000, China; 4.Institute of Animal Husbandry, Xinjiang Academy of Animal Science, ürümqi 830000, China |
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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.
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2023, Vol. 37 
