CN104472429B - A kind of method for improving quality of mutton using haulm of liquorice - Google Patents
A kind of method for improving quality of mutton using haulm of liquorice Download PDFInfo
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- CN104472429B CN104472429B CN201410741666.2A CN201410741666A CN104472429B CN 104472429 B CN104472429 B CN 104472429B CN 201410741666 A CN201410741666 A CN 201410741666A CN 104472429 B CN104472429 B CN 104472429B
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- haulm
- liquorice
- mutton
- meat
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Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K67/00—Rearing or breeding animals, not otherwise provided for; New or modified breeds of animals
- A01K67/02—Breeding vertebrates
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Zoology (AREA)
- Animal Husbandry (AREA)
- Biodiversity & Conservation Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of method for being improved quality of mutton using haulm of liquorice, is comprised the following steps：(1) by 39%~40% alfalfa, 19%~21% withered and yellow phase haulm of liquorice grass meal first based on dry, 29%~30% corn, 4.0%~3.9% cotton benevolence dregs of rice, 3.8%~3.9% sunflower seed dregs of rice, 1.0%~1.1% salt, 1.0%~1.1% additive warp is manually stirred or TMR mechanical agitations mix or be made TRM particle；(2) daily ration of mixing in step (1) is spaced 10~11 hours sooner or later daily and feeds mutton sheep at twice, feed period is no less than 50 days, wherein, in the daily ration of every mutton sheep feeding, the dry matter content of haulm of liquorice grass meal should reach 345~377 grams/day, period mutton sheep free choice feeding, free water.The present invention can significantly reduce meat cholesterol level, while improve the content of flesh sweet acid, amino acid and unrighted acid in meat, so as to improve the quality of mutton.
Description
Technical field
The present invention relates to a kind of method for improving quality of mutton, and in particular to a kind of to utilize the radix glycyrrhizae with Chinese medicine characteristic
The method that cauline leaf improves quality of mutton.
Background technology
Radix glycyrrhizae has the good characteristic such as cold-resistant, heat-resisting, drought-enduring, salt resistance alkali, and suitable natural disposition is strong, and vitality is vigorous, for arid, half
One of important plant resources in arid area.Aerial part of the haulm of liquorice as radix glycyrrhizae, the thick protein in its trophophase, thick fat
Fat content is high, and crude fiber content is relatively low, and contains several amino acids, macroelement and trace element, feeding effect and pale reddish brown lucerne
Mu is similar, and output remuneration is slightly above alfalfa, is a kind of excellent leguminous forage, there are other herbages not have dual
Effect, application prospect are very considerable.With functional feed, the proposition of feature livestock products concept, develop accordingly
Carry out the functional products such as low-cholesterol egg, CLA milk, Chinese herbal medicine flavor meat.Haulm of liquorice is huge as reserves to be had
One of forage grass resource of special efficacy, utilizing it as functional feed development functionality livestock products has great reality meaning
Justice.
At present, prior art Feng builds loyalty etc., 1995 the 2nd phases《Arid biogeographic zone environment and resource》In deliver《Provided using radix glycyrrhizae
Source is developed animal husbandry the discussion of production》Middle research shows, 4 monthly age beach lambs are fed with the 20% sweet alfalfa meal of straw sprout powder+20%
Gaining effect be higher than 40% alfalfa meal group and 40% sweet straw sprout powder group, but improve quality of mutton without research haulm of liquorice
The problem of.Guo Tongjun etc., 02 phase in 2013《Feed is studied》Deliver《Haulm of liquorice substitutes clover to milk milk elements and blood
The influence of index》In disclose in holstein cow daily ration add 18% (dry matter basis) haulm of liquorice effect and equivalent
Alfalfa it is similar, feeding haulm of liquorice group blood cholesterol levels increase by 9.54%, but improve meat without reference to haulm of liquorice
The problem of quality.Xue Zhengfang, 2004 Master's thesis of Shihezi Univ《The evaluation and its utilization of haulm of liquorice nutritive value
Research》In disclose on the basis of basal diet, every sheep feeds 500g and 300g haulm of liquorice daily respectively, raising 42
My god, as a result find 500g and 300g haulm of liquorice groups daily gain is higher 57.14g than control group respectively and 29.14g, the total courage of blood
Sterol content declines 1.2%~8.43%；But to cholesterol level in mutton and improve mutton product without research haulm of liquorice
The problem of matter.
The content of the invention
The technical problem to be solved by the invention is to provide a kind of method for improving quality of mutton using haulm of liquorice.Should
Method can significantly reduce meat cholesterol level, while improve the content of inosinicacid in meat, amino acid and unrighted acid, from
And improve the quality of mutton.
The present invention solves the technical scheme that its technical problem uses, a kind of side for improving quality of mutton using haulm of liquorice
Method, comprise the following steps：
(1) it is first that 39%~40% alfalfa, 19%~21% withered and yellow phase haulm of liquorice grass meal, 29%~30% is beautiful
Rice, 4.0%~3.9% cotton benevolence dregs of rice, 3.8%~3.9% sunflower seed dregs of rice, 1.0%~1.1% salt, 1.0%~1.1% additive
It is stirred or TMR mechanical agitations mix or TRM particle is made through artificial, with dry matter basis；
(2) daily ration of mixing in step (1) is spaced 10~11 hours sooner or later daily and feeds mutton sheep at twice, feed period is not
Less than 50 days, wherein, in the daily ration of every mutton sheep feeding, the dry matter content of haulm of liquorice grass meal should reach 345~377 grams/
My god, during which mutton sheep free choice feeding, free water.
Further, in step (1), the additive is mineral matter, vitamin compound additive.
Further, in step (2), daily early 9:00 and late 19:30 feed daily ration at twice, keep surplus doses to account for scale of feeding
15%；The feed period is 60 days.
A kind of method for improving quality of mutton using haulm of liquorice of the present invention, can significantly reduce meat cholesterol level,
The content of inosinicacid in meat, amino acid and unrighted acid is improved simultaneously, so as to improve the quality of mutton.Practice card
Bright, cholesterol level can reduce by 45.33% in meat, and inosine acid content improves 21% in meat, and amino acid whole content improves
1.7%, unsaturated fatty acid content improves 0.6%.
Embodiment
Embodiment 1
First, experimental animal and experimental design
On January 20,20 days to 2014 November in 2013, the mutton sheep plant of Yi Rui cattle and sheep cultivation cooperative society in Changji City.Choosing
6 monthly ages, 60 progress single factor test completely randomized experiment designs of the Altay mutton sheep that body weight is (40 ± 2.5) kg are taken, experiment is divided into
Addition group, control group.Experimental period is 60d, wherein pre-feeding period 7d, positive experimental period 53d.
2nd, daily ration and feeding management are tested
Daily ration carries out waiting the design of the nitrogen daily rations such as energy, full-time grain pellet with reference to mutton sheep feeding standard NY/T 816-2004
Processed by Xinjiang all kinds of things in nature Co., Ltd, the daily ration composition and nutritional ingredient of addition group and control group are shown in Table 1.Experiment sheep is in
Under the conditions of same animal house, packet free choice feeding, free water, daily in 9:00 and 19:30 feed at twice, keep surplus doses to account for
15% or so of scale of feeding.During experiment, the health status of sheep only is observed in detail daily, and make a record.
Table 1 tests the composition and nutritional ingredient (dry matter basis %) of daily ration
Note：CP, CE, NDF, ADF, Ca and P are measured value, and ME is calculated value.
3rd, sample collection and analysis
1st, histioid collection
In positive experimental period 54d, every group is selected three body weight after empty stomach 16h, to weigh close to the mutton sheep of group average weight and wait to kill
Sheep Slaughter weight, the abundant bloodletting of arteria carotis, head is unloaded in girdling between atlas and foramen magnum after unhairing, forelimb to scratch bone with
Under, hind leg to shin bone cuts open the chest to take out internal organs with the hoof that goes down along ventrimeson.
(1) carcass characteristic determines
Carcass weight：After butchering bloodletting, fur is peelled off, the portion below decaptitating, internal organ and forelimb knee joint and hind leg toe joint
After point, weighed after standing 30min.
Dressing percentage：The ratio of carcass weight and last live weight.
Eye muscle area：Between measurement 1st and the 2nd rib reciprocal on vertebra eye muscle (longissimus dorsi muscle) cross section, use sulphur
Sour paper draws the profile in eye muscle cross section, is calculated using formula, eye muscle area (cm2)=high × wide × 0.7
GR values：It is thick away from the tissue at ridge center line 11cm using electronic digital indicator measurement between the 12nd and 13 ribs
Degree, it is the mark of content of fat in body.
(2) sampling sites
After every the decaptitating of slaughter experiment sheep animal, hoof and internal organ, trunk is divided into half trunk of left and right along dorsal line, and
The left same position of half trunk is taken to take longissimus dorsi muscle.Analysis for edible quality, routine chemical componentses and flavor index of correlation.
2nd, sample edible quality is analyzed
After taking out when the meat samples of -20 DEG C of freezen protectives is placed in 4 DEG C of defrosting 24h, the requirement determined according to each pork quality traits is not
Together, every piece of meat sample is subjected to following split：One piece of 1cm thickness is used to determine percentage of water loss；One piece of about 10g weights is used to determine pH
Value；One piece of about 10g weights is used to determine myoglobin content.
PH value：Musculature 10.0g is taken, is placed in small beaker, the mixing of equivalent distilled water is added, is being stored at room temperature 10min
Left and right, potentiometric electrode is inserted directly into the meat aqueous mixtures in beaker, and read in potentiometer gauge outfit after numeral stabilization
Go out pH value.
Percentage of water loss：3~4 grams of longissimus dorsi muscle meat is taken, is precisely weighed, then high speed centrifugation (1500g) 30min, is taken with tweezers
Go out meat sample, and weighed after drawing meat surface moisture with blotting paper, the moisture lost for before centrifugation with the meat sample weight after centrifugation it
Meat sample weight × 100 before difference, i.e. percentage of water loss (%)=(meat sample weight after meat sample weight-centrifugation before centrifugation)/centrifugation
Yellowish pink measure (extraction total pigment determination method)：10 grams of meat sample is taken, after being smashed to pieces with tissue mashing machine, adds 40 milliliters
Acetone and 2 milliliters of distilled water, are poured into extraction flask, add 1 milliliter of hydrochloric acid (12 mol/L) to mix, and extraction 24 is stood at dark
Hour filtering, clear filtrate is taken to be put into the cuvette that optical path is 1 centimetre, with Shimadzu UV-2600 ultraviolet-uisible spectrophotometers
OD value is determined in 640 nanometer wave strong points.Comparison liquid is used as by the use of 80% acetone soln.The measure of muscle total pigment content can be compared with
Objectively reflect yellowish pink difference.
Meat sample total pigment concentration=absorbance A × 680 (unit：μg/g)
Myoglobin content=meat sample total pigment concentration × 0.67
3rd, the assay method of longissimus dorsi muscle routine chemical componentses
After the meat sample gathered is rejected into the rear choppings such as visible sarolemma, muscle key, a part is used to measure moisture：Using
GB/T 9695.15-2008 high temperature drying techniques.After another part is freeze-dried, after ground 60 mesh sieve of meat sample, measurement is following
It is every：
The measure of thick protein：Using GB/T 9695.11-2008 Kjeldahl's methods.
The measure of crude fat：Using GB/T 9695.1-2008 soxhlet extraction methods.
The measure of coarse ash：Using GB/T 9695.18-2008 cyclopentadienyl good fortune stove calcination methods.
4th, in muscle the chemical composition such as delicate flavour, flavor assay method
(1) measure of cholesterol level uses GB/T 9695.24-2008 gas chromatographies.
(2) measure of thiamines cellulose content uses the high performance liquid chromatography in GB/T 9695.27-2008.
(3) assay method of inosinicacid and other ATP metabolins in muscle：
Sample pre-treatments：After taking out when the meat samples of -20 DEG C of freezen protectives is placed in 4 DEG C of defrosting 24h, muscle surface fat is rejected
Fat, after being shredded with knife, after smashing homogenate with refiner, meat sample 1.25g is weighed, is placed in homogenate tube, added 4mL 6% and cross chlorine
Acid, 3~5min is homogenized, extracts nucleotides, extract is gone in 10mL centrifuge tubes.Chloric acid, which is crossed, with 1mL6% washs homogenate tube,
Pour into centrifuge tube, then cross chloric acid with 1mL 6% and wash homogenate tube, pour into centrifuge tube.Centrifuged under 3500rpm/min
5min, supernatant liquid filtering is in 50mL beakers, and precipitation centrifuges again after crossing chloric acid vibration 5min with 2mL 6% again, supernatant liquid filtering
Merge with previous.Supernatant adjusts pH value to be gone to 6.5 in 25mL volumetric flasks, with distilled water constant volume with 5M and 0.5M sodium hydroxides
To scale, with after the syringe-driven filter filtering of 0.45 μm of filter membrane after shaking up, filtrate is analyzed with HPLC.
HPLC analysis conditions：Mobile phase is 20mM triethylenetetraminehexaacetic acids amine/second eyeball (95/5, V/V), takes phosphoric acid 3.41mL to be dissolved in excess
In HPLC water, add after 6.90mL triethylamines (proportion 0.73,99%) mixing plus HPLC water be to 1000mL, adjust pH value to 6.5,
With 0.5 μm of membrane filtration, degassing, the liquid used time mixes with second eyeball 95/5；Instrument：waters UPLC；waters ACQUITY
UPLC HSS T31.8μm 2.1*100mm；PDA detectors (wavelength 254nm)；Flow velocity is 0.2mL/min；Column temperature is 30 DEG C；Enter
Sample amount is 10 μ L.
By quantified by external standard method, as a result calculation formula is：
Content (mg/kg)=Ai/As × Cs/C of inosinicacid or certain other ATP metabolin in muscle
In formula, Ai is the peak area (mm of inosinicacid in sample solution2)；
As is the peak area (mm of inosinicacid in standard liquid2)；
Cs is the concentration (μ g/mL) of inosinicacid in standard liquid；
C is the concentration (g/mL) of sample in final sample liquid.
(4) fatty acid determination method in muscle
Sample pre-treatments：After taking out when the meat samples of -20 DEG C of freezen protectives is placed in 4 DEG C of defrosting 24h, muscle surface fat is rejected
Fat, after being shredded with knife, after smashing homogenate with refiner, 30g longissimus dorsi muscle samples are weighed with electronic balance, using cold after improvement
Formula extractive technique extracting fat：Sample after homogenate is placed in beaker, the mixed solution for adding methanol and chloroform (2: 1) is total to
60mL, use magnetic stirrer 20min, fully extracting.Then, the fat-extraction liquid after extraction is transferred in centrifuge tube,
10min is centrifuged with 4000rpm/min under 4, centrifugation is drawn supernatant liquid with needle tubing after terminating and discarded, leaving layer.So add
2mL chloroforms, 4mL distilled water are well mixed, with 4000rpm/min hearts 10min equally at 4 DEG C.Chloroform and water will divide after centrifugation
Into two layers, upper strata is water, and lower floor is chloroform, not soluble in water because fat is dissolved in organic solvents, chloroform, therefore draws the chlorine of lower floor
Imitative liquid.Finally, lower floor's extract solution is moved into test tube, dried up with nitrogen evaporator, treat that esterification is used.
The measure of content of fatty acid uses GB/T 9695.2-2008 gas chromatography.
(5) in muscle amino acid assay method
After the meat sample gathered is rejected into the rear choppings such as visible sarolemma, muscle key, 5g is weighed after homogenate, using GB/T
5009.124-2003 full-automatic amino-acid analyzer method measure amino acid content.
4th, test results and analysis
1st, influence of the haulm of liquorice to Slaughter
Influence (n=3) of the haulm of liquorice of table 2 to Slaughter
| Control group | Addition group | |
| Slaughter weight kg | 50.44 | 49.79 |
| Carcass weight kg | 26.46 | 25.94 |
| Dressing percentage % | 52.52 | 52.04 |
| Liver weight kg | 0.83 | 0.85 |
| Kidney weight kg | 0.13 | 0.13 |
| GR values mm | 13.60 | 14.06 |
| Eye muscle area cm2 | 18.14 | 16.29 |
Eye muscle area is to predict an important indicator of carcass weight, and one indirect (auxiliary) of selection lean meat percentage refers to
Mark, it almost with meat bone than estimation effect it is suitable, eye muscle area is bigger, and trunk neat percentage is higher, and high-quality stripping and slicing ratio is also got over
Greatly.GR values reflect content of fat in body.As shown in Table 2, addition group influences little on eye muscle area, GR values, illustrates dry
Influence unobvious of 20.41% haulm of liquorice to Slaughter are added in daily ration.
2nd, influence of the haulm of liquorice to Meat quality
Influence (fresh weight basis, n=3) of the haulm of liquorice of table 3 to Meat quality
| Control group | Addition group | |
| pH | 5.91 | 5.80 |
| Percentage of water loss % | 11.64 | 13.07 |
| Myoglobin content μ g/g | 118.46 | 164.47 |
PH value is one of index important when determining meat, and research has shown that, many qualitative characters of pH value and meat have
The tenderness of relation, such as meat, meat are waterpower, yellowish pink.PH value is general after the pH value of fresh meat is generally 5.9~6.5,24 hours
For 5.6 or so.And the content and state of the yellowish pink coloring matter-myoglobins depended primarily in muscle.
As shown in Table 3, the pH value of each group is above the later pH 5.6 of meat sample 24h value, illustrates to add radix glycyrrhizae in daily ration
Cauline leaf influences little on the pH value of meat.Addition group myoglobin content is higher than control group, is added in this explanation dry daily ration
The Meat quality effect of 20.41% haulm of liquorice is preferable.
3rd, the haulm of liquorice influence conventional to meat chemistry
The haulm of liquorice of table 4 influence conventional to meat chemistry (%, fresh weight basis, n=3)
| Control group | Addition group | |
| Dry | 26.08 | 26.94 |
| Crude protein | 20.56 | 17.58 |
| Crude fat | 2.28 | 2.68 |
| Coarse ash | 1.14 | 1.04 |
Meat depends primarily on moisture, thick protein and crude fat content, the succulence of meat and the intramuscular fat of meat and water
Divide content directly related.It is generally believed that dry matter content is higher in food, its total nutrient composition content is higher.
As shown in Table 4, the dry matter content in addition group is higher than the content in control group, adds in this explanation dry daily ration
20.41% haulm of liquorice is added make it that the total nutrient composition content of meat is higher.
4th, influence of the haulm of liquorice to meat flavor index
Influence (mg/kg, fresh weight basis, n=3) of the haulm of liquorice of table 5 to meat flavor index
| Control group | Addition group | |
| Inosinicacid | 660.63 | 797.17 |
| Thiamine | 1.37 | 1.02 |
| Cholesterol | 540.20 | 371.71 |
Maximum two class materials are contributed delicate flavour in meat and its products：One kind is amino acid, especially glutamic acid；It is another
Class is nucleotides, and what wherein delicate flavour was most strong is inosinicacid.And the inosinicacid in livestock and poultry muscle is as a kind of delicate flavour material, into
To weigh an excellent important indicator of meat.In terms of meat, thiamine degraded is the very heavy of Meat Flavor material formation
One of approach wanted, it is a kind of important flavor precursors, existing data shows, sulfur-bearing polypeptide and thiamine etc. are added together
When hot, then the fragrance similar to poultry is produced.
As shown in Table 5, inosine acid content is more than the content in control group in addition group, illustrates to add in dry daily ration
20.41% haulm of liquorice has increase trend to the content of inosinicacid in meat；Thiamines cellulose content in addition group is less than control group；Add
Add the cholesterol content ratio control group low 45.33% of group.
5th, influence of the haulm of liquorice to meat content of fatty acid
Influence (%, fresh weight basis, n=3) of the haulm of liquorice of table 6 to meat content of fatty acid
| Control group | Addition group | |
| Myristic acid C14: 0 | 2.16 | 2.42 |
| Myristoleic acid C14: 1 | 0.22 | 0.23 |
| Cis- 10- pentadecylenic acids C15: 1 | 0.09 | 0.11 |
| Palmitic acid C16: 0 | 25.42 | 26.42 |
| Palm monoenoic acid C16: 1 | 0.45 | 0.51 |
| Heptadecanoic acide C17: 0 | 0.51 | 0.55 |
| 17 carbon monoenoic acids C17: 1 | 0.13 | 0.14 |
| Stearic acid C18: 0 | 18.38 | 16.44 |
| Oleic acid C18: 1 | 40.64 | 41.66 |
| Linoleic acid C18: 2 | 5.78 | 5.15 |
| Leukotrienes C18: 3 | 0.74 | 0.81 |
| Arachidic acid C20: 0 | 0.60 | 0.68 |
| Peanut monoenoic acid C20: 1 | 0.11 | 0.09 |
| Peanut dienoic acid C20: 2 | 0.15 | 0.12 |
| Heneicosanoic acid C21: 0 | 0.05 | 0.06 |
| Cis- heneicosene acid C21: 1 of 12- | 1.38 | 1.16 |
| Behenic acid C22: 0 | 0.123 | 0.105 |
| Lignoceric acid C24: 0 | 0.26 | 0.29 |
| Total fatty acids | 97.08 | 96.87 |
| Saturated fatty acid | 47.43 | 46.93 |
| Unrighted acid | 49.66 | 49.94 |
| Total unrighted acid/total saturated fatty acid | 1.05 | 1.07 |
Fat can not only increase the tenderness of meat, and relevant with the succulence of meat and flavor.On aliphatic acid composition, no
Saturated fatty acid can preferably improve the flavor of meat, and unrighted acid is higher than saturated fatty acid content, the taste of meat compared with
It is good, and think that oleic acid is aliphatic acid main in meat, the increase of oleic acid content can be very good to improve the flavor of meat.
As shown in Table 6, the oleic acid content of haulm of liquorice addition group is higher than control group, the content of total saturated fatty acid addition group
Content less than control group, and unrighted acid addition group is above control group, meanwhile, total unrighted acid and total saturation
Fatty acid ratio addition group is higher than control group, illustrates to add 20.41% haulm of liquorice in dry daily ration, helps to improve meat
Quality.
6th, influence of the haulm of liquorice to meat amino acid content
Influence (g/100g, fresh weight basis, n=3) of the haulm of liquorice of table 7 to meat amino acid content
As shown in Table 7, the content of aspartic acid and glutamic acid is higher than the content in control group in the mutton of addition group, people
Content of 8 kinds of amino acid in addition group needed for body is also higher than the content in control group, while the amino acid of addition group is overall
Content is also higher than the content in control group.Illustrate that the haulm of liquorice of addition 20.41% in dry daily ration helps to improve meat
Matter.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (3)
- A kind of 1. method for improving quality of mutton using haulm of liquorice, it is characterised in that comprise the following steps：(1) first based on dry by 39%~40% alfalfa, 19%~21% withered and yellow phase haulm of liquorice grass meal, 29%~30% corn, 4.0%~3.9% cotton benevolence dregs of rice, 3.8%~3.9% sunflower seed dregs of rice, 1.0%~1.1% salt, 1.0%~ 1.1% additive warp is manually stirred or TMR mechanical agitations mix or be made TRM particle；(2) daily ration of mixing in step (1) is spaced 10~11 hours sooner or later daily and feeds mutton sheep at twice, feed period is no less than 50 days, wherein, in the daily ration of every mutton sheep feeding, the dry matter content of haulm of liquorice grass meal should reach 345~377 grams/day, the phase Between mutton sheep free choice feeding, free water.
- 2. the method according to claim 1 for improving quality of mutton using haulm of liquorice, it is characterised in that in step (1), The additive is mineral matter, vitamin compound additive.
- 3. the method according to claim 1 for improving quality of mutton using haulm of liquorice, it is characterised in that in step (2), Daily early 9:00 and late 19:30 feed daily ration at twice, keep surplus doses to account for the 15% of scale of feeding；The feed period is 60 days.
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