Effect Of Allium Mongolicum Regel And Oilseed On Physicochemical Index And Edible Quality Of Mutton

The feeding experiment was based on the Zhang Yuhong's in vitro (2005) and the Zhao Chunyan's in vivo (2005) experimental result, which confirmed the adding standard of Allium Mongolicum Regel, oilseed, Allium Mongolicum Regel and oilseed. The feeding experiment was done with 28 Inner Mongolia wether according to similar weight principle, 28 Inner Mongolia wether were randomly divided into 4 groups which were named control group, 4%Allium Mongolicum Regel group (percent of concentrated feed, the same below), Oilseed gronp (8% linseed+2% juteseed+2% sunflower seed), 4% Allium Mongolicum Regel+seed gronp (8% linseed+2% jute seed+2% sunflower seed), respectively. At the end of feeding experiment, which last 45 days, we select 3 sheep from each group randomly and slaughtered, then sampling the motton to study the effect of the different treatments on motton physicochemical index and its edible quality. The results indicated that:The difference of physicochemical index among the experimental gronps and control group are not significant (P>0.05). Protein and water content of Allium Mongolicum Regel group is higher than that of control group, the contrary on fat and ash contents; Fat content of oilseed group is higher than that of control group, but the contrary on proten content ; Fat and ca content of Allium Mongolicum Regel + seed group is higher than that of control group, but the p content is lower than that of control group.The factor of anatomical location had not significant effect on protein, fat, water, and ash content (P>0.05), but ca ,p content of buttock muscle (BM) is significantly higher than that of longissimus dorsi (LD) (p<0.01).The tendemess of Allium Mongolicum Regel + seed group is significantly higher than that of control group(P<0.05), but the difference among three treatments are not significant (P>0.05). The different treatments have not significant effect on lost water percent, cooking percent, pH (P>0.05). The cooking percent of Allium Mongolicum Regel is higher than that of control group and other experimental groups, the contrary on lost water percent. The pH of experimental groups has descending trend, which was determined by 45 minutes and 24 hours , and is lower than that of control group, but the pH range (5.9----6.28) within the scopes of a fresh meat class. Hunter a/b of LD of oilseed group is significantly higher than that of control group (P<0.05).