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Meat sheep have good quality to grasp seven coup
First, implement short-term fattening techniques by adjusting the diet composition to enhance the body sensory score and improve muscle fiber tenderness, thereby elevating the overall quality of the sheep. This approach not only enhances meat texture but also improves the market value of the lamb.
Second, focus on selecting high-quality mutton sheep breeds. The development of hybrid breeds has become a critical factor in market competition, as inferior or mixed 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 adjust their breeding structures, choosing superior breeds that grow quickly and convert feed efficiently. These high-quality breeds can be crossbred with local sheep to accelerate lamb growth and produce fatter, more flavorful lambs, replacing older animals in the market.
Third, optimize environmental conditions. Sheep farming households should design facilities based on the natural habits of sheep, improving building structures and feeding environments to ensure proper ventilation, dryness, and protection from extreme weather. The ideal sheep house should be well-constructed, waterproof, and free from drafts. In summer, planting vines around the barn can provide shade and reduce heat stress, while ensuring a comfortable climate year-round—cool in summer and warm in winter—which ultimately enhances meat quality.
Fourth, enrich the feed with essential vitamins. Adding vitamins A, C, D, and E to the diet significantly improves lamb quality by supporting overall health, immune function, and muscle development, resulting in better-tasting and more nutritious meat.
Fifth, supplement the feed with necessary minerals. Based on the sheep's actual nutritional needs, add key minerals such as magnesium, selenium, iron, and chromium to support growth, reproduction, and meat quality. Proper mineral balance ensures healthier animals and higher-quality meat products.
Sixth, incorporate aromatic Chinese herbal additives into the feed. Herbs like licorice root, Atractylodes macrocephala, fennel, and others have been shown to enhance meat flavor and quality. For example, adding 0.2%-0.3% eucommia bark powder to feed promotes muscle fiber development, increases collagen content, and boosts protein levels, making the meat more tender and delicious.
Seventh, manage pre-slaughter feeding practices. Avoid feeding odoriferous ingredients such as urea or fishmeal 10–20 days before slaughter, as these can affect the flavor of the meat. Providing clean, odor-free feed ensures the final product is more appealing and meets consumer expectations.
By implementing these comprehensive strategies, farmers can significantly improve the quality, taste, and marketability of their mutton, leading to greater profitability and customer satisfaction.