Study on slaughtering characteristics and meat quality of Bamei lamb

Bamei lamb has significant research value because it is a new species that cultivated in Inner Mongolia.In this experiment, Bamei lamb at 5 months- of- age was chosen to make a slaughter experiment with Small tailed sheep and Sunit lamb at same age. According to the comparison of slaughtering characteristics ( dressing percentage, pure meat percentage, loin eye area, back meat thick) and meat quality ( tenderness, cook loss and fat content) , the dressing percentage in meat from Bamei lamb was higher than both Small tailed sheep and Sunit lamb.The pure meat percentage in Bamei lamb was significant higher than that of Small tailed sheep ( p < 0.05) .Bamei lamb 's loin eye area and back fat thickness were remarkably bigger than that of other combination ( p < 0.05) . Meanwhile, the second lever of meat cuts in Bamei lamb was significant higher than that of other combination ( p < 0.05) .The value of L*in longissimus dorsi of Bamei lamb was significant higher than that of Small tailed sheep and Sunit lamb ( p < 0.05) . However, the shear force in meat from Bamei was significant higher than that of Sunit lamb, and the cook loss in meat froom Bamei was significant higher than that of Small tailed sheep ( p < 0.05) . The content of moisture in meat from Bamei was higher than that of other combination, however, the content of fat and protein was medium. Furthermore, the content of copper in meat from Bamei was significant higher than that of Small tailed sheep and Sunit lamb ( p < 0.05) .