Analysis Of Active Compounds Relative To Meat Flavour In Allium Mongolicum And Thymus Mongolicus And Its Effects On The Rumen Fermentation And Meat Composition For Sheep

It is well recognized that Allium mongolicum and Thymus Mongolians are two favorite grasses on Inner Mongolia grassland, which could improve the mutton flavor as long as sheep eat them. This paper focused on analysis of active compounds for meat flavor in Allium mongolicm and Thymus mongolicum and its effects on the rumen fermentation and meat composition and flavour for sheep. The results obtained are as follows:1. Chemical analysis shown that: (1)The allium grass had higher crude protein (9.36 vs 30.66%DM)and ME (9.05 vs 11.85MJ/Kg) levels and lower NDF level(57.08 vs 17.55%DM) than the Thymus grass. obviously,the Allium grass is a good quality grass. (2) The activie compounds relative to meat flavor in the Allium grass mainly were sulfur-contained organic compounds; but in the Thymus grass were alkenes and alcohols. However, thymal, butylated hydroxytoluene and caryophyllene were contained in both two grasses.2. The results from In Vitro trail shown that: (1)Generally the addition of frozen-dry Allium mongolicum powder had significant effects on DM degradability and VFA concentration as well as gas production in incubation fluids, but only few groups with addition of the frozen dry Thymus powder showed the similar tends. (2) Both addition of the two type frozen-dried grass powders did not show having significant effects on NDF degradebility in the incubation fluids. (3) Rumen microbes had adaptation to the frozen-dry Allium mongolicus powder addition gradually, at first BCP content in the incubation fluids droped down, after few hours, decrease of BCP was stopped and entered into an increament stage; however, for the frozen-dry Thymus mongolicum powder addtion, there was no stable regularity of the adaptation, which awaited a further research.. It was found in In Vitro trail that the optimum addition levels were 12-21g/Kg, for the allium powder, and 41.3-68g/Kg for the thymus powder, respectively.3. 50 crossbred growing sheep aged 3-5months were used in a feeding trail and finally 30 out of the 50 sheep were slaughtered to study on the effects of addition of the frozen-dry allium and thymus powders as well as allitridi (in comparision with allium powder) on perfomance, meat composition and flavour. The results shown that addition of the two powders and allitridi had significant effects on body gains and slaughter rates, also pH value, contents of protein, palmitic and oleic acids in the meat of sheep. The results indicated that the addition had no significant effects on fat, amino acids and most of fatty acids contents in the mutton.It was concluded that Allium mongolicus and Thymus mongolicum were a potential plant resource for developing meal flavour additive in sheep feeding.