Study On Mutton Characteristics Of Crossbred For Meat

The experiment animals were composed of 70 crossbreed offsprings of Borderdale or Poll dorset, which were the introduced excellent sheep for meat from New Zealand in 2000 and local Mongolia ewes and 20 local lambs with the same age. After being fed for a short time, 30 lambs at 7 months old were slaughtered ,which included 5 local rams, 5 wethers, 5 crossbreed rams of Borderdale, 5 crossbreed wethers, 5 crossbreed rams of Poll Dorset and 5 crossbreed wethers of Poll Dorset. Meat color, pH value, cooking per(%), water loss per(%) , shear force value, marble score, GR value were measured. The longest dorsal muscle of sheep's back was collected to measure moisture, crude protein, crude fat, ash, minerals, heat value, amino acids, fatty acid and volatile component. The results were showed as follows. 1. Chemical componentGeneral component analyse proved that protein content of meat reach up to 20% in all the experiment groups, fat content of crossbreed from Borderdale was higher than that of Poll dorset, fat content between muscle of crossbreed lamb was higher than that of local lamb. Crossbreed lamb from Borderdale or Poll dorset which had rich minerals, was idea mineral resource for food.Amino acid content of red meat and its ratio in protein of Borderdale was the highest among all the tested lambs. Lisine and histidine content among essential amino acid was higher than that in ideal protein. Above all the demonstrated that crossbreed lamb had comprehensive nutrient content, rich amino acids and could provide abundant protein, fat, essential amino acids and minerals.2 Flesh characteristicsThe eating quality result of lamb showed that crossbreed lamb had good flesh chracteristies and significant heterosis, for example, big transect for the longest dorsal muscle, moderate GR, red color, high fat content between muscle, rich juiciness, ideal tenderness.3 Heavy metals and pesticide residuumThe result showed that lead and arsenic according to the national criterion of GB 18406.3-2001, the residuum of hexachlorocyclohexane and DDT was not found, which proves that the experiment field was a good environment, forage grass accords to the standard of green livestock breeding and the lamb met food security standard.4 fatty acid componentThe fatty acid in lamb of crossbreed and local lamb had the same component, mainly including forteen carbonic acid, fifteen carbonic acid, sixteen carbonic acid, seventeen carbonic acid, stearic acid and nineteencarbonic acid. Stearic acid was the highest, 41-47%, secondly sixteen carbonic 31-32%, nineteen carbonic acid 11-16.3%, forteen carbonic acid 4-5.5%, seventeen carbonic acid 3.2-3.8% and the others is low.5 Valotile compoundsThe valotile compounds reached 77-88%. 75 compounds in local lamb were found, 67 compounds in Borderdale crossbreed, 70 comprounds in Poll Dorset crossbreed. The valotile compounds and their content proved that the crossbreed lamb of Borderdale had the best flavor, the local lamb the badest, the crossbreed lamb of Poll Dorset has the moderate flavor. Borderdale and Poll Dorset better flesh character than local sheep, which made it possible these two breeds played the important role in crossbreding the local sheep in the western area in China.