Investigation on the meat flavor of hybrid offspring between Dorper sheep and Small Tailed Han sheep
Zhang Yong
Shang Huaxin
Chen Xiaofeng
Zhu Yujing
Li Fangfang
Hou Wen
Su Yangui
Abstract：The aim of this research is to explore the influence of hybridization between Dorper sheep and Small tailed sheep on the mutton flavor by detecting amino acid and fatty acid in the muscle, in order to provide a theoretical basis for the breeding selection of sheep. The results showed that: For the total amount of amino acids, D-H F1 were 30.06% and 0.57% higher than Small Tail Han sheep and Dorper sheep; D-H F2 were 29.49% and 0.13% higher than Small Tail Han sheep and Dorper sheep. For the main fatty acid content, D-H F1 were 0.29% and 10.05% lower than Small Tail Han sheep and Dorper sheep respectively; D-H F2 were 2.93% and 6.44% low-er than Small Tail Han sheep and Dorper sheep respectively. For the view of vola-tile fatty acid, D-H F1 were 2.93% and 6.44% lower than Small Tail Han sheep and Dor-per sheep, D-H F2 were 21.24% and 24.09% lower than Small Tail Han sheep and Dorper sheep. The amino acid content of D-H F1 and D-H F2 were increased, meanwhile the special smell of mutton within Du-Han F1 and D-H F2 were reduced.
Keywords：Dorper sheepSmall Tailed Han sheepHybridAmino acidFatty acid
Publication Date：2013-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：7( 9-15 )