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Selecting high-quality mutton sheep breeds and carrying out crossbreeding and improvement: The superiority and inferiority of mutton sheep breeds and quality have become the decisive factors for the market competition to win. Soil, miscellaneous and inferior mutton sheep are often affected by small individuals, poor meat quality, slow growth, and low slaughter rate. The effectiveness of the sheep. Therefore, sheep farms or sheep-raising households should actively adjust the structure of mutton sheep breeds and select good breeds of mutton sheep that have fast growth rates and high feed rewards. These breeds should be used for crossbreeding of local cotton and goats in order to speed up the growth of lambs and use fatty lambs. Meat replaces adult lamb.
To control the environmental conditions: Yangyang households should do their best to improve the structure of the sheep house according to the living habits of sheep, improve the feeding environment, and implement protective breeding. Sheep house is best to use the structure of the building, so that it does not leak water, not damp, no wind on the four walls, the summer can be planted in the sheep house and around the activity of vines plant cover shade heatstroke, in order to improve the sheep house climate, ensure winter Cool in summer and cool, improve the quality of mutton.
Add vitamins to your diet: Add vitamin A, vitamin C, vitamin D, and vitamin E to your diet to significantly improve lamb quality.
Add the necessary minerals in the feed: According to the sheep's actual demand and intake of various mineral elements, add magnesium, selenium, iron, chromium and other elements.
Adding aromatic herbal Chinese herbal additives to feeds: The use of Chinese herbs such as licorice, Atractylodes, Atractylodes, fennel, grass pods, malt, Burnet, Hokkien, honoki, clove, and wormwood can improve the quality of the meat. According to experiments, adding 0.2% to 0.3% of Eucommia powder to animal feed can promote the development of muscle fibers, increase the content of collagen in muscles, make the meat more tasty, and increase the protein content.
Before the slaughter, it is forbidden to feed feeds with odor: The mutton feeds such as urea and fishmeal, which affect the flavor of lamb meat, are prohibited from being broiled for 10 to 20 days before slaughter.
Seven strokes to grasp the quality of the meat
Short-term fattening techniques: By changing the composition of the diet, the sensory scores of the carcass and the tenderness of the muscle fibers can be improved to improve the quality of the mutton sheep.