Laboratory Equipment,Laboratory Autoclave Class,Moisture Analyzer,Laboratory Analytical Instruments CHANGZHOU RICHGENIUS MEDLAB CO.,LTD , https://www.rich-gen.com
Meat sheep have good quality to grasp seven coup
First, implement a short-term fattening technique by adjusting the diet composition to enhance the body score and muscle fiber tenderness, thereby improving the overall quality of the sheep. This approach not only increases meat yield but also enhances flavor and texture.
Second, focus on selecting high-quality mutton sheep breeds. The development of hybrid breeds has become a key factor in market competitiveness. Local or inferior breeds often suffer from small size, poor meat quality, slow growth, and low slaughter rates, which negatively impact profitability. Therefore, sheep farms and individual breeders should actively restructure their breeding programs by choosing superior breeds that grow quickly and convert feed efficiently. These breeds can be crossbred with local sheep to accelerate lamb growth and produce fatter, more tender meat, replacing older lambs for better market value.
Third, optimize environmental conditions. Sheep farming households should design housing according to the natural behavior of sheep. Improving the structure of the barns, ensuring they are dry, well-ventilated, and free from drafts, is essential. In summer, planting vines around the barn can provide shade and reduce heat stress, while maintaining a comfortable climate year-round. A stable environment helps improve meat quality and animal health.
Fourth, enrich the feed with essential vitamins. Adding vitamin A, C, D, and E to the diet can significantly enhance lamb quality, promoting better growth and healthier meat.
Fifth, supplement the feed with necessary minerals. Based on the sheep’s nutritional needs, adding elements such as magnesium, selenium, iron, and chromium can improve overall health, muscle development, and meat quality.
Sixth, incorporate aromatic Chinese herbal additives into the feed. Herbs like licorice root, Atractylodes macrocephala, fennel, and cloves have been shown to enhance meat flavor and quality. Studies indicate that adding 0.2%-0.3% eucommia bark powder can promote muscle fiber development, increase collagen content, and improve meat taste and protein levels.
Seventh, manage feeding practices before slaughter. Avoid feeding odoriferous ingredients like urea or fishmeal 10-20 days prior to slaughter, as these can negatively affect the flavor of the meat. Ensuring clean, odor-free feed helps maintain the premium quality of the final product.
By implementing these strategies, farmers can significantly improve the quality, flavor, and marketability of their mutton, leading to greater profitability and sustainability in sheep farming.