关键词: 藏羊, 饲养模式, 食用品质, 营养特征

Abstract:

In order to improve the breeding efficiency of Qinghai Tibetan sheep, the meat color, pH value, tenderness and
other edible quality indexes of lamb in 3 different feeding patterns (grazing, grazing plus forage supplementation, and
house feeding) were measured by colorimeter, acidity meter and tenderness meter. The contents of fat, protein, moisture
and other harmful substances in the mutton were determined by the national standard methods, and the residues of heavy
metals, antibiotics, agricultural and veterinary drugs were also explored. It was demonstrated that cooking loss rates of lamb
meat from the three feeding patterns were significantly different (P < 0.05), and a significant decrease was observed in the
house feeding group compared with the two other groups. Nonetheless, there was no significant difference in water loss rate
or shearing force among the three groups. The fat content in the house feeding group was significantly increased compared
with that in the two other groups, whereas the difference in moisture content was not significant. Likewise, there was no
significant difference in protein content among these three groups. Moreover, significant difference was observed in saturated
fatty acid contents rather than in unsaturated fatty acid contents. Lead was detected only in the grazing group at a level of
0.022 mg/kg. No other harmful substances were detected in all of these groups. Processing properties of Tibetan sheep in the
house feeding group were better, but higher protein content was found in grazing group. Different uses should be considered
when choosing different feeding patterns in production.

Key words: Tibetan sheep, feeding pattern, meat quality, nutritional characteristics