Carcass parameters and meat quality of Tibetan sheep and Small‐tailed Han sheep consuming diets of low‐protein content and different energy yields

Abstract Today, consumers are very health conscious and are more aware of the nutritional value of food, especially of meat, than they were in the past. The aim of this study was to evaluate the carcass parameters and meat quality of Tibetan sheep and Small‐tailed Han sheep when consuming a diet of low‐protein (~7%) and different energy yields (digestible energy, 8.21, 9.33, 10.45 and 11.57 MJ/kg) in the cold season. Twelve sheep of each breed were divided randomly into four treatments of different diets with three replicates per treatment per breed. Crude protein of the meat decreased linearly ( p < .05), whereas energy increased linearly ( p < .05) with an increase in energy level. Tibetan sheep tended to have a higher ( p < .1) dressing percentage and rib eye area, while live body weight and hot carcass weight did not differ between breeds but increased linearly ( p < .01) with an increase in energy level. Water holding capacity, as indicated by pressing loss and drip loss, did not differ between breeds and was not affected by dietary energy. The concentration of n‐3 polyunsaturated fatty acids (PUFAs) was greater in Tibetan sheep meat but saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and n‐6 PUFA did not differ between breeds. With an increase in energy content of the diet, SFA decreased ( p < .05), whereas MUFA increased ( p < .05). The n‐6:n‐3 PUFA ratio was lower ( p < .001) in Tibetan sheep meat, while the atherogenic index did not differ between breeds, but tended to decrease ( p < .1) with an increase in dietary energy content. The essential amino acid (EAA) content and ratio of EAA:NEAA (non‐essential amino acid) were close to the world standards for healthy meat. In summary, (a) Tibetan sheep meat was preferable to Small‐tailed Han sheep meat, although differences between breeds were small; and (b) some carcass parameters and meat quality were improved with an increase in dietary energy level when a low‐protein diet was offered.