| The different weight groups(20-30 kg, 30-40 kg, 40-50 kg and 50-60kg) of Bamei lamb were used in this study which fed in the same condition. The slaughter performance(body weight, pure meat weight and bone weight), edible quality(p H, color, tenderness and cooked meat percentage) and nutritional quality(crude protein, crude fat, crude ash, moisture, amino acids and minerals)were researched. The results were as follows: The dressing percentage 55.84%, pure meat percentage 50.61% and meat percentage of carcass 88.49% of 50-60 kg Bamei lamb were significantly greater than the other groups, it showed that slaughter performance of 50-60 kg Bamei lamb was prominent. The physicochemical indicators in muscle showed that the meat color L*(lightness)value were significantly higher when weight growth higher. That is to say, the color of meat becomes deeper when weight growth higher. When the weight was 20-30 kg, the tenderness and the moisture content was the best. The cooked rate was the most high when the weight was 30-40 kg. Crude protein content of 50-60 kg Bamei lamb to the maximum. When Valine, histidine and phenylalanine that 50-60 kg Bamei lamb needed were greater than other groups(P<0.05); Hence, the dominance of slaughter performance, edible quality and nutritional quality were emerged with the growing of Bamei lamb. |
