羔羊早期断尾对其肉品质及生产性能的影响研究进展  

Research Progress on Effect of Early Docking on Meat Quality and Production Performance in Lamb

作　　者：蒋万[1] 张培松[2] 周玉香[2] 王立艳[2] JIANG Wan ZHANG Pei-song ZHOU Yu-xiang WANG Li-yan(Teaching Experimental Farm of Ningxia University, Yinchuan 750102, China Department of Animal Science, School of Agriculture, Ningxia University, Yinchuan 750021, China)

机构地区：[1]宁夏大学教学实验农场,宁夏银川750102 [2]宁夏大学农学院动物科学系,宁夏银川750021

出　　处：《畜牧与饲料科学》2017年第6期10-11,25,共3页Animal Husbandry and Feed Science

基　　金：宁夏自然科学基金项目(NZ15010)

摘　　要：羔羊早期断尾有利于其后期生长,可以提高羊肉品质、改善皮下脂肪及肌间脂肪的分布,减轻羊肉膻味。综述了羔羊早期断尾技术的优点、实施时间和常用方法,阐述了羔羊早期断尾对其肉品质及生产性能的影响,以期为羔羊早期断尾技术在羊生产中的推广和应用提供科学依据。Early docking is beneficial to the further growth of lamb and can improve the meat quality and distribution of subcutaneous fat and intermuscular fat as well as reduce the muttony flavor. The advantages, application time and commonly used methods of early docking in lamb are reviewed and its effect on meat quality and production performance in lamb are expounded in this paper, so as to provide scientific references for the extension and application of early docking in sheep production.

关 键 词：羔羊 早期断尾 肉品质 生产性能 研究进展 

分 类 号：S826.924.5[农业科学—畜牧学]