Fattening method for reducing mutton flavor

Abstract

The invention mainly relates to the technical field of breeding and discloses a fattening method for reducing mutton flavor. The fattening method includes weaning and separating, early-stage fattening and later-stage mutton flavor reducing. The method is simple and easy to operate, fat content of obtained mutton is reduced by 6.1% while protein content is increased by 3.3%, the mutton is light in flavor and tender in texture, mutton palatability can be improved evidently to increase mutton sales, and economic income can be increased by 11.2%. Weaned lambs are bred in different houses according to sizes, so that growth synchronism and convenience in unified feeding and slaughtering are realized, and breeding cost is saved. Sheep subjected to fattening is weak in gastrointestinal function and needed to be fed with a great quantity of fattening materials and less silage 50 days before a fattening period, pelelith powder is added into the fattening materials to balance gastrointestinal flora, promote nutrient absorption and accelerate growth and development of the sheep subjected to fattening, and the silage is composed of various plant materials to promote absorption and improve disease resistance of the sheep subjected to fattening, antibiotic consumption is avoided, and mutton tenderness, safety and health are realized.

Description

technical field [0001] The invention mainly relates to the field of breeding technology, in particular to a fattening method for reducing the smell of mutton. 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 deficiency after illness or postpartum, etc. have therapeutic and tonic effects, and are most suitable for eating in winter, so they are called winter tonics; but mutton has a strong smell, and Even adding multiple condiments in the cooking process is still difficult to cover and remove, which makes many consumers intolerable and greatly restricts the sales of mutton. Therefore, a fattening method that reduces the smell of mutton is needed. Contents of the invention [0003] In order to make up for the defects of the prior art, the purpo...

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 deficiency after illness or postpartum, etc. have therapeutic and tonic effects, and are most suitable for eating in winter, so they are called winter tonics; but mutton has a strong smell, and Even adding multiple condiments in the cooking process is still difficult to cover and remove, which makes many consumers intolerable and greatly restricts the sales of mutton. Therefore, a fattening method that reduces the smell of mutton is needed