Quality On Mutton Of Crossbreed Of Borderdale And Poll Dorset Sheep

The crossbreed of Borderdale or Poll dorset and local sheep (Mongolia) were sampled. After 8 months of being fatten with the same feed, the sheep were slaughtered, and meat quality was analyzed. The results were showed as below: The protein content in three breeds had no significant difference. The intra-muscular fat content of the crossbreed was significantly higher than that of local sheep (P<0.05); however, no significant difference was found between the crossbreed sheep. Amino acid ratio in protein of crossbreed was the highest in Poll dorset (97.46%), then was in Borderdale (90.28%). Threonine, lisine and histidine in essential amino acids were higher than the optimum protein-amino acid pattern in the crossbreed; however, only histidine was higher in the local sheep. Ca, Zn, Cu and P were higher in the crossbreed than that in the local sheep, moreover, the crossbreed had a higher Ca/P. There was no significant difference in meat color among experiment breeds. The marbling score of the crossbreed was significantly higher than that of local sheep (P<0.05); however, no significant difference was found between the crossbreed. The crossbreed of Borderdale had the lowest water content (70.10~71.46%), which was significantly (P<0.01) lower than that of local sheep; however, no difference was found with the crossbreed of Poll dorset. The cooked meat ratio of the crossbreed of Poll dorset (63%)showed higher than the local sheep (59.90%); however, no difference was found with the crossbreed of Borderdale. The flavor volatiles in mutton were analyzed with SPME and GC-MS. One hundred and six compounds were identified. Twenty five compounds were identified as characteristic volatile compounds of mutton such as 2-ethyl-furan, 3-ethyl-3-hydroxy-2,5-pynolidinedione, (E)-2-nonenal, benzothazoleand limonene. By the crossbreed of Borderdale showed the best flavor, then was the one of Poll dorset. The flavor of the local sheep was the worst after comparing and analyzing the characteristic volatile compounds.