羔羊育肥技术  

Fattening Technique of Lamb

作　　者：沙文锋[1] 陈启康[1] 顾拥建[1] 朱娟[1] 戴晖[1] 

机构地区：[1]江苏沿江地区农业科学研究所,江苏如皋226541

出　　处：《金陵科技学院学报》2006年第3期87-90,108,共5页Journal of Jinling Institute of Technology

基　　金：江苏省农科院基金项目"无公害山羊规模养殖培育关键技术研究"(6210438)和"海门山羊多胎新品系的持续选育"(6210507)的部分内容

摘　　要：羔羊肉具有瘦肉多、脂肪少、味美鲜嫩、容易消化等特点;育肥羔羊具有增重快、饲料报酬高、产品成本低、生产周期短、经济效益高等特点。因此,世界上养羊业发达国家都把肥羔生产作为羊肉生产的重点。介绍了国内外肉羊业的发展现状、趋势,国外先进的肥羔生产技术,羔羊育肥的技术要点;期望对我国的羊肉生产和羊肉品质的提高有所帮助。The lamb meat has some characteristics,such as much lean meat,little fat,delicious taste and good digestion.The fattening of lamb has some characteristics,such as increment,high forage reward,low production cost,short productive period and high economic performance.Therefore,the developed country in the cultured sheep trade in the world regards fattening sheep production as emphasis of sheep meat production.The present developing situation and trend at home and abroad,advanced production technique of fattening lamb from abroad as well as the technique essentials for fattening lamb are introduced to look forward to helping improve the production and quality of sheep meat in our country.

关 键 词：羔羊肉 羔羊育肥 羊肉品质 肉羊业 

分 类 号：S826.92[农业科学—畜牧学]