Method of regulating meat Hu sheep for modification fattening

A fattening period, lamb technology, applied in animal feed, animal husbandry and other directions, can solve the problems of reduced mutton flavor and taste, and achieve the effect of huge market potential

Active Publication Date: 2018-10-16
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the faster growth rate, the corresponding flavor and taste of mutton are reduced to a certain extent.

Method used

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  • Method of regulating meat Hu sheep for modification fattening
  • Method of regulating meat Hu sheep for modification fattening
  • Method of regulating meat Hu sheep for modification fattening

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Experimental program
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Embodiment example

[0041] Utilize this modified fattening technology to carry out corresponding production test, selected 100 mutton sheep of 2-3 months age to carry out corresponding feeding test, wherein each 50 of control group and test group, test group carries out according to above-mentioned feeding management regulations, control group uses Undocked male lambs are fattened with the more commonly used model of fine-to-grain ratio of 65:35-70:30 at this stage. Corresponding feeding experiments were carried out from April 2014 to October 2014. When the lambs were 8-9 months old, slaughter experiments were carried out and meat quality evaluation was carried out. During the feeding process, corresponding growth measurements were carried out every month, and the results are shown in Table 1-3.

[0042] Table 1. Effect of modified fattening on growth performance of mutton sheep

[0043]

[0044] Table 2. Effect of modified fattening on slaughter performance of mutton sheep

[0045]

[00...

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Abstract

The invention belongs to the field of livestock science of agricultural science, in particular to a method of regulating Hu sheep for modification fattening. The method comprises the following steps of cleaning and sterilizing sheep's houses; selecting fattening male sheep, wherein healthy male sheep in the same variety with the weight being 13-16 kg are selected for fattening; conducting groupingand nursing, wherein the male sheep are grouped to adapt to the new environment and are subjected to de-worming operation; after de-worming, adding pulvis stomachicus to daily ration according to themass ratio of 0.2%; conducting feeding and management, wherein a fattening period is divided into three stages of March-April stage, May-June stage and July-September stage, on the former two stagesof the fattening period, a free water drinking method is adopted for the sheep, on the third stage of the fattening period, the sheep are limited to drink water within two hours after having feed. Compared with the prior art, the method of regulating the Hu sheep for modification fattening has the advantages that in the premise that the difference of marketing weights of the produced meat sheep isnot obvious, the dressing percentage is improved by 1.91%, the carcass weight is improved by 2.5 kg, the intra-muscular fat content reaches 4.15%, the shear force is lowered by 1.19 N, and the dropping loss is reduced by 0.21%.

Description

technical field [0001] The invention belongs to the field of animal husbandry science of agricultural science and technology, and in particular relates to a method for regulating the modification and fattening of mutton sheep. Background technique [0002] The fat content of mutton is relatively low, the protein content is between pork and beef, and it is rich in calcium, iron, phosphorus, copper, zinc, etc. Regular consumption of mutton has important health care effects. At present, mutton consumption is gradually warming up, which promotes the expansion of sheep farming from pastoral areas to agricultural areas and southern regions. Affected by the traditional breeding concept and rapid fattening mode, the mutton currently produced in captivity in agricultural areas and large-scale farms has problems such as heavy smell, low slaughter rate, old meat quality, and poor taste. Due to the large difference in mutton quality , causing fluctuations in market consumption, affecti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01K67/02A23K50/10
CPCA01K67/02A23K50/10
Inventor 王洪荣赵芳芳李华伟喻礼怀王梦芝
Owner YANGZHOU UNIV
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