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Method for Improving the Quality and Flavor of Duolang Mutton

A technology of meaty flavor and long-wave sheep, applied in the field of animal husbandry, can solve problems such as poor flavor, declining market acceptance, and low price

Inactive Publication Date: 2021-06-15
TARIM UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the feed intake rate of freshly weaned lambs is less than 50%. Relying on cornmeal as the concentrate not only costs a lot but also has poor flavor. Big, the flavor becomes worse and worse, the market acceptance gradually declines, and the price per kilogram is also lower and lower

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  • Method for Improving the Quality and Flavor of Duolang Mutton
  • Method for Improving the Quality and Flavor of Duolang Mutton

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Embodiment Construction

[0043] In order to illustrate the present invention more clearly, the present invention will be further described below in conjunction with preferred embodiments and accompanying drawings. Similar parts in the figures are denoted by the same reference numerals. Those skilled in the art should understand that the content specifically described below is illustrative rather than restrictive, and should not limit the protection scope of the present invention.

[0044] The method for improving the quality and flavor of Duolang mutton comprises the following steps:

[0045] (A) Preparation of fine and coarse feed; the fine feed consists of 75 kg of corn flour, 10 kg of cottonseed cake, 8 kg of soybean meal, 1 kg of table salt, and 2 kg of meat quality improver extract; the coarse feed consists of 85 kg silage consisting of 80 kg of above-ground maize greens (all above-ground greens including ears), 20 kg of cottonseed hulls, 1 kg of meat improver extract and 1 kg of wheat bran Mad...

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Abstract

The invention discloses a method for improving the quality and flavor of Duolang mutton, which includes the following steps: (A) preparing concentrate and coarse material, the coarse material is composed of silage and wheat bran, and the silage is composed of aboveground corn green plants, meat quality improver extract and (B) Pretreating concentrate and silage raw materials respectively; (C) Fermenting the pretreated silage raw materials to obtain silage; (D) Step ( The silage obtained in C) is carried out pH inspection; (E) carries out pollution degree inspection to the qualified silage in step (D); (F) stores the qualified silage in step (E); (G) Packing and transporting the stored silage; (H) feeding the Duolang lambs. According to the invention, the Duolang sheep can be slaughtered when the weight reaches 50 kilograms, and its flavor can still maintain the flavor of the Duolang sheep with a weight of 40 kilograms under the traditional feeding method.

Description

technical field [0001] The invention relates to the technical field of animal husbandry. More specifically, it relates to a method for improving the quality and flavor of Duolang mutton. Background technique [0002] Duolang sheep in the Tarim Basin is a meat-fat coarse-haired and semi-coarse sheep formed by mixing local native sheep and Afghan Wahaji fat hip sheep. It is an excellent local meat breed bred through long-term natural selection and artificial selection. Xinjiang enjoys a high reputation; Duolang mutton has always had the advantages of meaty fragrance, delicious taste, and light smell, which is well-known and obvious to all. Whether it is a local, or a mainland or foreign friend who travels to the basin, as long as you taste it, All thumbs up; a bright pearl among meat varieties. Duolang sheep are mainly produced in the Hedong townships of Magaiti County, Bachu County and Shache County. They are spread over the vast agricultural areas of the whole region and e...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23K50/10A23K10/12
CPCA23K10/12A23K50/10
Inventor 蒋涛蒋慧李永芳任道全陶大勇陈荣李涛王永
Owner TARIM UNIV
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