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Culture method for reducing mutton smell of mutton

A breeding method and a smelly technology, applied in the field of sheep breeding, can solve the problems that the mutton consumption market cannot be greatly expanded and the economic benefits of the sheep breeding field are low, and achieve the effect of reducing fat accumulation and fat decomposition reaction

Active Publication Date: 2018-07-31
普安县建焜牧业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, because mutton has a special flavor, commonly known as the smell of mutton, it is not favored by some consumers who are sensitive to odors, so that the consumption market of mutton cannot be greatly expanded, and the economic benefits of sheep breeding are relatively low.

Method used

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  • Culture method for reducing mutton smell of mutton
  • Culture method for reducing mutton smell of mutton

Examples

Experimental program
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Effect test

Embodiment 1

[0021] A breeding method for reducing mutton smell, comprising the following steps:

[0022] (1) After the lamb is born, it is separated from the ewe, and the lamb is fed with bovine colostrum instead of sheep colostrum for 3 days, and then fed with nutritional milk for 20 days;

[0023] (2) Feeds are gradually replaced by nutrient milk for feeding, the increase is 10%, the feed replacement process is 10 days, and the daily feeding times are twice, the first time is at 8 o'clock, and the second time is at 18 o'clock;

[0024] (3) After 1 hour of the first feeding every day, exercise management for the lambs, drive the lambs to walk fast, rest for 1 hour in the middle, and end at 17:00;

[0025] (4) Shave the lamb 20 days before the slaughter, stop the exercise management, and replace the second daily feed with the fattening feed until the slaughter.

[0026] The nutritional milk is made of the following raw materials in parts by mass: 1L of cow's milk, 5g of butter, 150g of f...

Embodiment 2

[0032] A breeding method for reducing mutton smell, comprising the following steps:

[0033] (1) After the lamb is born, it is separated from the ewe, and the lamb is fed with bovine colostrum instead of sheep colostrum for 3 days, and then fed with nutrient milk for 22 days;

[0034] (2) Feeds are gradually replaced by nutrient milk for feeding, the increase is 15%, the feed replacement process is 7 days, and the number of daily feedings is twice, the first time at 8 o'clock, and the second time at 19 o'clock;

[0035] (3) After 1 hour of the first feeding every day, exercise management for the lambs, drive the lambs to walk fast, rest for 1 hour in the middle, and end at 17:00;

[0036] (4) Shave the lamb 20 days before the slaughter, stop the exercise management, and replace the second daily feed with the fattening feed until the slaughter.

[0037] The nutritional milk is made of the following raw materials in parts by mass: 1.3L of cow's milk, 7g of butter, 175g of fish ...

Embodiment 3

[0043] A breeding method for reducing mutton smell, comprising the following steps:

[0044] (1) After the lamb is born, it is separated from the ewe, and the lamb is fed with bovine colostrum instead of sheep colostrum for 3 days, and then fed with nutrient milk for 25 days;

[0045] (2) Feeding with feed instead of nutritional milk gradually, the increase is 20%, the feed replacement process is 5 days, and the number of feedings per day is twice, the first time at 9:00, and the second time at 19:00;

[0046] (3) After 1 hour of the first feeding every day, exercise management for the lambs, drive the lambs to walk fast, rest for 1 hour in the middle, and end at 17:00;

[0047] (4) Shave the lamb 20 days before the slaughter, stop the exercise management, and replace the second daily feed with the fattening feed until the slaughter.

[0048] The nutritional milk is made of the following raw materials in parts by mass: 1.5L of cow's milk, 10g of butter, 200g of fish meal, 80g...

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Abstract

The invention relates to the technical field of sheep culture and particularly relates to a culture method for reducing mutton smell of mutton. According to the method, the generation of mutton smellingredients is reduced through separating lambs from ewes, replacing sheep colostrum with bovine colostrum, improving structures and quantity of microbes in first stomachs of the lambs, and lowering acetic acid production rate. Before becoming full grown and ready for slaughter, stopping primary-stage exercise management, carrying out barbering and feeding fattening feed, fat content of the lambs,becoming full grown and ready for slaughter in a later stage, can be rapidly increased, the rate of decomposition of fat in lamb bodies is inhibited, the activity of lipoprotein lipase is greatly lowered, and then, the mutton smell of the mutton after becoming full grown and ready for slaughter is reduced.

Description

technical field [0001] The invention relates to the technical field of sheep breeding, in particular to a breeding method for reducing the smell of mutton. Background technique [0002] Mutton is one of the main edible meats for people in our country, and it is also a good tonic in winter. Mutton is tender, delicious and rich in nutrition. According to analysis, every 100 grams of mutton contains 13.3 grams of protein, 34.6 grams of fat, 0.7 grams of carbohydrates, 11 mg of calcium, 129 mg of phosphorus, 2.0 mg of iron, and also contains vitamin B complex, vitamin A, niacin, etc. Mutton can be made into many kinds of delicacies with unique flavor and incomparable mellow aroma. Instant-boiled mutton, grilled and fried mutton kebabs, fried mutton with scallions, etc., are delicious foods that people of all ages like to eat. At the same time, mutton also has a certain therapeutic effect, which can not only benefit blood, nourish the liver, improve eyesight, promote blood cir...

Claims

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Application Information

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IPC IPC(8): A01K67/02A23K50/10A23K10/30
CPCA01K67/02A23K10/30A23K50/10
Inventor 黄波黄建黄玉祥
Owner 普安县建焜牧业有限责任公司
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