Method for cultivating mutton without mutton smell

Abstract

The invention provides a method for cultivating mutton without mutton smell, and relates to the technical field of meat product manufacture. According to the method, a mixed additive is added into the feed in a certain cultivating period on the basis of a conventional mutton sheep cultivation method, wherein the mixed additive is mixed by a plant mixed additive and a microbial extract. The method has the advantages that the smell of mutton can be effectively reduced; the content of vitamin E in mutton and the proportion of unsaturated fatty acid in marbled mutton and fat can be increased, the content of oleic acid which serves as a main ingredient is over 55 percent of the amount of total fatty acids, and the content of linoleic acid can be increased; the weight of a sheep body is increased by over 10 percent, and the symptoms of inappetence and dyspepsia occurring in late fattening period can be remarkable improved; the intestinal environment can be remarkably improved, cleanness of the mucous membrane of small intestines can be maintained, and the incidence rate of fatty liver and occurrence of hepatic pustule and other hepatic pathological changes can be reduced; and the immunity can be enhanced, infection can be prevented, and the disease attack rate can be reduced.

Description

Technical field: [0001] The invention relates to the technical field of meat food production, in particular to a method for cultivating mutton without smell of mutton. Background technique: [0002] Mutton is one of the main meats in northern and northwest my country. Inland and southern regions eat less. In addition to regional food culture habits, mutton has a strong smell and is kept at a distance. Mutton is rich in amino acids, vitamins and other nutrients, and the fat is rich in short-chain fatty acids such as caprylic acid, pelargonic acid, and α-methyl acid, so it has a unique smell, commonly known as mutton or mutton. The smell of mutton varies greatly due to the variety, gender, age and the variety of forage grass eaten. The smell of sheep meat is heavier than that of goat meat, the smell of ram (commonly known as sheep rake) is heavier than that of female mutton and castrated male mutton (herdsmen are not used to eating sheep rake meat), and the smell of adult mu...

AI Technical Summary

Problems solved by technology

[0003] To remove the mutton, people are used to cooking by adding various seasonings and other tips, and there is no report on the precedent of working hard to remove the mutton during the breeding stage.