Breeding method for reducing mutton fat

Abstract

The invention mainly relates to the technical field of breeding, and discloses a breeding method for reducing mutton fat. The breeding method comprises the steps of weaning and dividing sheep into different houses, breeding in captivity in an earlier stage and stocking in a later stage. The method is simple, easy to operate and low in cost, the fat content of fattened sheep bred through the method can be reduced by 6.4%, and the protein content is increased by 4.1%; the flavor of mutton is weakened, the mutton is tender, and the quality of the mutton is significantly improved, so that the economic income of a farmer is increased by 10.7%; from 60 days before fattening on, the fattened sheep are bred in captivity and fed with fattening feed which has balanced nutrients so as to promote the growth and development of the fattened sheep and is added with yeast and a mulberry leaf extract, and the temperature difference between the daytime and the night is increased, so that the absorption and transformation of the nutrients by the fattened sheep can be promoted; therefore, the accumulation of short-chain fatty acid in the body can be reduced, the flavor of the mutton can be diluted, the disease resistance of the sheep can be enhanced, and the use of antibiotics can be avoided; from 30 days after fattening on, the fattened sheep are stocked, the amount of exercises is increased, and the intake of coarse fodder is increased, so that the fat content of mutton is reduced.

Description

technical field [0001] The invention mainly relates to the field of breeding technology, in particular to a breeding method for reducing mutton fat. Background technique [0002] The meat of mutton is tender and tender, with less fat and cholesterol content than pork. It can not only protect against wind and cold, but also nourish the body. All deficiencies such as sore knees, sallow complexion, qi and blood deficiency, physical weakness after illness or postpartum have therapeutic and tonic effects, and are most suitable for eating in winter, so they are called winter tonics; but the fat content of mutton reaches 16~37 %, second only to pork (25-37%), the fat content is relatively high, which increases the fatty feeling of mutton, and also discourages obese consumers. Therefore, a breeding method for reducing mutton fat is needed. Contents of the invention [0003] In order to make up for the defects of the prior art, the purpose of the invention is to provide a breeding...

AI Technical Summary

Problems solved by technology

[0002] The meat of mutton is tender and tender, with less fat and cholesterol content than pork. It can not only protect against wind and cold, but also nourish the body. All deficiencies such as sore knees, sallow complexion, qi and blood deficiency, physical weakness after illness or postpartum have therapeutic and tonic effects, and are most suitable for eating in winter, so they are called winter tonics; but the fat content of mutton reaches 16~37 %, second only to pork (25~37%), the fat content is relatively high, which increases the fatness of mutton, and also discourages obese consumers. Therefore, a breeding method to reduce mutton fat is needed