A method for regulating the modification and fattening of Hu sheep for meat

A consistent technology during the fattening period, applied in animal feed, animal husbandry, etc., can solve the problem of reduced flavor and taste of mutton, and achieve the effect of huge market potential
CN108651386BActive Publication Date: 2021-03-05YANGZHOU UNIV
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Patents(China)
Current Assignee / Owner
YANGZHOU UNIV
Publication Date
2021-03-05

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Abstract

The invention belongs to the field of animal husbandry science of agricultural science and technology, and specifically relates to a method for modifying and fattening Hu sheep for meat, comprising the following steps: cleaning and disinfection of pens; selection of fattening male lambs: adopting 13-16kg lambs with the same variety and healthy body fattening of male lambs; grouping and care: grouping the lambs, adapting the grouped lambs and implementing deworming operations; after deworming, add Jianwei powder, which is added to the diet at a mass ratio of 0.2%; feeding and management : The fattening period is divided into three stages, 3-4 months old, 5-6 months old, and 7-9 months old. In the first two stages of fattening, lambs are allowed to drink water freely, and in the third stage of fattening , Limit the lamb's drinking water within 2 hours after eating. Compared with the prior art, the beneficial effect of the present invention is: the mutton sheep produced by the present invention, under the premise that there is no obvious difference in slaughter weight, the slaughter rate is increased by 1.91%, the carcass weight is increased by 2.5kg, and the muscle fat content reaches 4.15%. The shear force is reduced by 1.19N, and the drip loss is reduced by 0.21%.
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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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