The invention mainly relates to the technical field of breeding and discloses a fattening method for reducing mutton
flavor. The fattening method includes
weaning and separating, early-stage fattening and later-stage mutton
flavor reducing. The method is simple and easy to operate,
fat content of obtained mutton is reduced by 6.1% while
protein content is increased by 3.3%, the mutton is light in
flavor and tender in texture, mutton
palatability can be improved evidently to increase mutton sales, and
economic income can be increased by 11.2%. Weaned lambs are bred in different houses according to sizes, so that growth
synchronism and convenience in unified feeding and slaughtering are realized, and breeding cost is saved. Sheep subjected to fattening is weak in
gastrointestinal function and needed to be fed with a great quantity of fattening materials and less
silage 50 days before a fattening period, pelelith
powder is added into the fattening materials to balance
gastrointestinal flora, promote
nutrient absorption and accelerate growth and development of the sheep subjected to fattening, and the
silage is composed of various
plant materials to promote absorption and improve
disease resistance of the sheep subjected to fattening, antibiotic consumption is avoided, and mutton tenderness, safety and health are realized.