Effects of feeding with natural grass hay on meat quality of Wadi sheep in an arable region

doi:10.11686/cyxb2016369

Abstract

Abstract: The aim of this study was to investigate the effects of feeding with natural grass hay on the meat quality of Wadi sheep in an arable region. A total of 27 Wadi sheep [average body weight, (20.0±0.5) kg; 4 months old] were randomly divided into three groups: Group Ⅰ was fed with natural grass hay, Group Ⅱ was fed with maize silage and peanut vine, and Group Ⅲ was fed with maize silage and alfalfa. Each group was divided into three replicates, with three sheep per replicate. The experiment lasted for 105 d, and consisted of an adaptive period (15 d) and a trial period (90 d). There were no significant differences in fresh color, marbling, pH, and cooked meat rate (P>0.05) among the three groups. The water loss rate of Group Ⅰ was significantly lower than those of Groups Ⅱ and Ⅲ (P<0.05). Similarly, the shear force of Group Ⅰ was significantly lower than that of Group Ⅱ (P<0.05). There were no significant differences in crude protein, ether extract, or moisture (P>0.05) among the three groups. The ash content was higher in Group Ⅰ than in Group Ⅱ (P<0.05), but did not differ significantly between Group Ⅰ and Group Ⅲ (P>0.05). The total amino acids content did not differ significantly among the three groups (P>0.05), but the flavor amino acids content was higher in Group Ⅰ than in Group Ⅱ (P<0.05). These results show that feeding with natural hay can improve the edibility, flavor, and nutrient content of Wadi sheep meat. Therefore, this practice should be conducted in arable regions.

MIAO Fu-Hong, LI Yong-Zhen, YANG Guo-Feng, LIU Hong-Qing, SUN Juan, LIN Ying-Ting. Effects of feeding with natural grass hay on meat quality of Wadi sheep in an arable region[J]. Acta Prataculturae Sinica, 2017, 26(7): 98-105.

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