This study investigated the influence of activities of glyceraldehyde-3-phosphate dehydrogenase （GAPDH） and lactate dehydrogenase-B （LDH-B） on the colour stability of mutton. From 60 sheep （Bayannur mutton sheep...This study investigated the influence of activities of glyceraldehyde-3-phosphate dehydrogenase （GAPDH） and lactate dehydrogenase-B （LDH-B） on the colour stability of mutton. From 60 sheep （Bayannur mutton sheep）, 15 Iongissimus dorsi （LD） muscles were selected on the basis of colour stability （R630/580 and a＊ value） during the storage and classified into three groups （5 for each group） as high colour stability （HCS）, intermediate colour stability （ICS） and low colour stability （LCS）. The activities of GAPDH and LDH-B, muscle colour attributes, nicotinamide adenine dinucleuotide （NADH） concen- tration and lactate concentration were measured. The samples in HCS had higher activities of GAPDH and LDH-B than the samples in the LCS, and the samples in the HCS group also possessed higher NADH and lower lactate concentration. The higher activity of dehydrogenase enzyme may result in higher NADH concentrations and colour stability in muscle tissue. The results suggest that the activity of GAPDH and LDH-B may also play a role in maintaining colour stability.展开更多
To investigate the effects of thyme(Thymus vulgaris L.)addition on the flavor modification of mutton broth during boiling,three mutton-broth samples with various thyme contents 0.06%(S1),0.30%(S2),and1.50%(S3)were ana...To investigate the effects of thyme(Thymus vulgaris L.)addition on the flavor modification of mutton broth during boiling,three mutton-broth samples with various thyme contents 0.06%(S1),0.30%(S2),and1.50%(S3)were analyzed and compared,without thyme as control(0.00%,S0).The meaty,fatty,pastoral flavor and spicy were chosen as sensory attributes to evaluate the flavor of the mutton-broth samples.Sensory results were significantly different(P<0.001),with S2 having the optimum overall acceptability.A total of 99 volatile compounds were identified by gas chromatography-mass spectrometry,among which19 compounds were considered as the odor-active compounds according to their odor activity values.Significant changes(P<0.05)appeared in most volatiles in S0 with thyme addition,especially aldehydes.Free fatty acids(FFAs)were also identified,and all of them significantly increased with increased thyme(P<0.05).Correlation analysis of odor-active compounds,FFAs,and sensory attributes through partial least squares regression indicated the important volatiles and FFAs remarkably contributed to the mutton broth samples,and further confirmed that the 0.30%of thyme may be a desirable addition amount for the sensory characteristics of mutton broth.展开更多
[Objectives] This study was conducted to investigate the effect of mixed silage of mulberry branches and leaves on the production performance of Tan Han hybrid mutton sheep and explore the feasibility in production. [...[Objectives] This study was conducted to investigate the effect of mixed silage of mulberry branches and leaves on the production performance of Tan Han hybrid mutton sheep and explore the feasibility in production. [Methods] Twenty-six Tan Han hybrid mutton sheep were selected and divided into two groups, 13 in each group. The experimental group was fed with the mixed silage and the control group(CK) was fed with whole-plant corn silage. [Results] The average daily weight gain per sheep of the experimental group was 9.2% higher than that of the CK(P<0.05), and the feed conversion ratio was decreased by 6.98%(P<0.05). The average daily weight gain per sheep in the 30 d improved the gross profit by 7.75 yuan, which meant an increase of 16.32%. [Conclusions] The mulberry mixed silage is feasible in the production, and it could significantly improve the production performance of the hybrid mutton sheep.展开更多
In Ouagadougou, grilled meats in the form of pieces and brochettes are very popular and well-known to consumers. The aim of this study was to assess the microbial quality of mutton meat sold in Ouagadougou, Burkina Fa...In Ouagadougou, grilled meats in the form of pieces and brochettes are very popular and well-known to consumers. The aim of this study was to assess the microbial quality of mutton meat sold in Ouagadougou, Burkina Faso. A total of 120 samples were collected from 20 meat grillers 60 samples of fresh meat and 60 samples of grilled meat. The sampling was done between the month of August 2018 and the month of February 2019. The samples were analyzed according to standard methods. The test performed were counts of Aerobic Mesophilic Bacteria (AMB), yeasts and molds, enterobacteria, Campylobacter spp, Staphylococcus aureus, Bacillus cereus, Brucella spp, Pseudomonas aeruginosa, the search for salmonella, and the detection of antibiotics residues. Results showed a high count of AMB (8.77 and 6.78 log UFC/g);enterobacteria (6.58 and 3.05 log UFC/g), Staphylococcus aureus (6.45 and 4.35 log UFC/g), Bacillus cereus (6.98 and 4.52 log UFC/g), Campylobacter (6.03 and 3.86 log UFC/g), yeasts and molds (4.80 and 3.26 log UFC/g) and Pseudomonas aeruginosa (0.45 and 0.15 log UFC/g), respectively in fresh meat and grilled meat. Presumptive Salmonella was found in 95% of fresh meat samples and in 75% of grilled meat samples. In the tested samples, no Brucella spp were detected. However, residues of antibiotics were found in 5% of fresh meat samples and 5% of grilled meat samples. Means of moisture and pH were respectively 74.91% and 6.05% for fresh meat and 53.21% and 6.06% for grilled meat. The average microbial counts recorded in fresh and grilled meat are significantly high and indicate poor hygiene in the raw material and ready-to-eat meat. Good practices of hygiene and processing guides should be developed for the meat grilling value chain actors to reduce contamination risks.展开更多
Embryo cryopreservation is an important part of embryo biotechnology.It plays a key role in the development of quality animal husbandry.However,the effect of in-vivo(in-vitro)embryo freezing of cattle and sheep in Chi...Embryo cryopreservation is an important part of embryo biotechnology.It plays a key role in the development of quality animal husbandry.However,the effect of in-vivo(in-vitro)embryo freezing of cattle and sheep in China has not reached an expected level,which limits the commercial application of embryo transfer technology.The technical bottleneck that needs to be broken through is that embryos are subject to mechanical damage and protective agent toxicity during freezing and thawing.This paper summarized the successful application of plant antifreeze protein in vitrification preservation of pig embryos,which makes this technology widely used in animal husbandry production,and is of great significance in accelerating the large-scale breeding of improved livestock and saving endangered animals.展开更多
[Objectives]A high performance liquid chromatography-tandem mass spectrometry(HPLC-MS/MS)method was established for the determination of 14β-receptor agonist residues in mutton.[Methods]Samples were hydrolyzed byβ-g...[Objectives]A high performance liquid chromatography-tandem mass spectrometry(HPLC-MS/MS)method was established for the determination of 14β-receptor agonist residues in mutton.[Methods]Samples were hydrolyzed byβ-glucuronidase and extracted with 5%acetic acid-acetonitrile(1:99,V/V)solution.An Eclipse plus C 18 column was used for separation,and the MRM mode was used for qualitative analysis,and the external standard method was used for quantitative analysis of matrix standard solutions.[Results]Under the optimal conditions,the retention time of the 14 kinds ofβ-receptor agonists ranged from 1.0 to 9.5 min.When the mass concentration was in the range of 0.05-0.50μg/ml,the linear relationship ofβ-receptor agonists was good,with correlation coefficients(r)≥0.9992.The detection limits of the method were in the range of 0.04-0.87μg/kg,and the quantitative limits were in the range of 0.35-1.86μg/kg.The average recovery values were in the range of 82.8%-108.9%,with RSDs(n=6)in the range of 1.9%-6.7%.[Conclusions]The method is simple,sensitive,reproducible,accurate,and can be used for simultaneous determination of the 14 kinds ofβ-receptor agonist residues in mutton.展开更多
[Objectives]This study was conducted to purify mutton samples by gel permeation chromatography(GPC).[Methods]Fourteen organophosphorus pesticide residues in samples were qualitatively and quantitatively analyzed by ga...[Objectives]This study was conducted to purify mutton samples by gel permeation chromatography(GPC).[Methods]Fourteen organophosphorus pesticide residues in samples were qualitatively and quantitatively analyzed by gas chromatography-mass spectrometry(GC-MS)in selective ion scanning mode(SIM).[Results]The organophosphorus pesticide standard solutions showed good linearity in the mass concentration range of 0.1-10.0μg/ml with correlation coefficients(r)not lower than 0.999,and the detection limits(S=3 N)ranged from 0.01 to 0.05 mg/kg.The average recovery values were in the range of 80.2%-99.7%,with relative standard deviations(RSDs,n=3)in the range of 1.8%-6.3%,at the addition levels of 0.5,1.0 and 2.0 mg/kg.[Conclusions]The method is simple,sensitive and accurate,and can be used for the determination of organophosphorus pesticide residues in mutton.展开更多
Chestnut leaves and bran were evenly mixed according to different mass ratios,and the mixtures were sprayed and inoculated with a certain amount of prepared EM microbial liquid,and then compressed into 70 cm×40 c...Chestnut leaves and bran were evenly mixed according to different mass ratios,and the mixtures were sprayed and inoculated with a certain amount of prepared EM microbial liquid,and then compressed into 70 cm×40 cm×30 cm blocks by a fully automatic yellow-storage block compression and packaging machine.The obtained blocks were packaged and sealed with plastic film,and placed in a freely ventilated place for more than 15 d of anaerobic fermentation,so as to obtain compressed fermented chestnut leaf block feed.[Results]Through the detection and analysis of nutritional components in the compressed fermented chestnut leaf block feed in the laboratory,the protein content was equal to or greater than 10.2%,which was 44.68%higher than that of unfermented chestnut leaf feed;the tannin content was equal to or greater than 638 mg/kg,which was 18.41%lower than that of the original feed;and the crude fiber content was equal to or greater than 19.5%,which was 14.09%lower than that of the original feed.[Conclusions]This study improves the palatability of chestnut leaf feed,increases the use efficiency of feed and reduces feeding cost.It is worth popularizing.展开更多
Pomegranate peel extract(PPE),rich in phenolic compounds,is an undervalued byproduct derived from processing pomegranates.However,there are very few studies on the inhibitory effect of PPE on harmful substances during...Pomegranate peel extract(PPE),rich in phenolic compounds,is an undervalued byproduct derived from processing pomegranates.However,there are very few studies on the inhibitory effect of PPE on harmful substances during meat processing.This study was intended to investigate the influence of different concentrations of PPE(0.50%,1%,and 1.50%)on the generation of heterocyclic amines(HCAs)and some quality attributes in mutton meatballs.All samples with the addition of PPE(0,0.50%,1%,and 1.50%)were fried for different lengths of time(2.5 min and 5 min)at 175±5 C,and the contents of fourteen HCAs,color,thiobarbituric acid reactive substances,and carbonyl values of fried mutton meatballs were evaluated.The results showed that samples fried at 2.5 min had a low HCA content,and the HCA content enhanced signifi-cantly when the frying time was increased from 2.5 to 5 min(P<0.05).In comparison with the control group,PPE could significantly inhibit the generation of total HCAs in fried mutton meatballs(P<0.05),and the total HCAs content decreased with increasing PPE concentration.PPE significantly reduced carbonyl andTBARS values in fried mutton meatballs(P<0.05).Moreover,PPE resulted in a significant increase in a*and b*values as well as a decrease in L*values in fried mutton meatballs(P<0.05).In conclusion,PPE could inhibit the formation of HCAs and improve the quality of mutton meatballs,and could be considered as a natural inhibitor of HCAs in fried meat products.展开更多
The mutton industry plays a pivotal role in the animal husbandry industry of Xinjiang Uygur Autonomous Region.To better monitor the volatility movement and risk warning of mutton price,the fluctuation characteristics ...The mutton industry plays a pivotal role in the animal husbandry industry of Xinjiang Uygur Autonomous Region.To better monitor the volatility movement and risk warning of mutton price,the fluctuation characteristics of mutton prices and the future trend of prices are analyzed systematically.On the one hand,the Hodrick Prescott(HP)filter method is used to analyze the long-term trends and cyclical characteristics of mutton prices in Xinjiang and explored the spatial evolution characteristics of mutton price fluctuations in various regions of Xinjiang.On the other hand,the Threshold Auto-Regressive(TAR)model is used to analyze the linkage relationship between mutton prices and the prices of other livestock products.The empirical results show that 1)the overall volatility of mutton price in Xinjiang is high,showing a trend of rising first,then falling and then rising from the temporal perspective.2)At the regional level,the price in the south is higher than that of the north,showing a decreasing trend from south to north on the whole from the spatial viewpoint.3)From the linkage relationship perspective,mutton and beef are complementary in the short term,but they are substitutes each other in the long term.This paper explores the characteristics of mutton price fluctuations in Xinjiang from the single time series of mutton prices and the linkage with other livestock products,which provides a reliable basis for the monitoring and risk warning of mutton price fluctuation.展开更多
Ingredients:500 grams mutton and 750 grams live fish Condiments:Salt for taste, ginger, scallion, soup, water chestnut powder, gourmet powder Method: 1.Quick-boil the clean mutton. then put scallion, ginger, salt, gou...Ingredients:500 grams mutton and 750 grams live fish Condiments:Salt for taste, ginger, scallion, soup, water chestnut powder, gourmet powder Method: 1.Quick-boil the clean mutton. then put scallion, ginger, salt, gourmet powder and pepper powder into it and cook展开更多
INSTANT boil in Chinese is"shuan" - a character originally meaning’rinse.’ Here it actually suggests the timerequired for boiling mutton - neitherbrew nor stew, but instant boil. To havethe mutton well don...INSTANT boil in Chinese is"shuan" - a character originally meaning’rinse.’ Here it actually suggests the timerequired for boiling mutton - neitherbrew nor stew, but instant boil. To havethe mutton well done as soon as beingput into water, several conditions arerequired: the mutton must be tender andcut into very thin pieces; water展开更多
基金financial support from the National Agricultural Science and Technology Innovation Program,Chinathe Special Fund for Agro-scientific Research in the Public Interest in China(201303083)the earmarked fund for China Agriculture Research System(CARS-39)
文摘This study investigated the influence of activities of glyceraldehyde-3-phosphate dehydrogenase （GAPDH） and lactate dehydrogenase-B （LDH-B） on the colour stability of mutton. From 60 sheep （Bayannur mutton sheep）, 15 Iongissimus dorsi （LD） muscles were selected on the basis of colour stability （R630/580 and a＊ value） during the storage and classified into three groups （5 for each group） as high colour stability （HCS）, intermediate colour stability （ICS） and low colour stability （LCS）. The activities of GAPDH and LDH-B, muscle colour attributes, nicotinamide adenine dinucleuotide （NADH） concen- tration and lactate concentration were measured. The samples in HCS had higher activities of GAPDH and LDH-B than the samples in the LCS, and the samples in the HCS group also possessed higher NADH and lower lactate concentration. The higher activity of dehydrogenase enzyme may result in higher NADH concentrations and colour stability in muscle tissue. The results suggest that the activity of GAPDH and LDH-B may also play a role in maintaining colour stability.
基金supported by the National key research and development program(grant number 2016YFD0400705)。
文摘To investigate the effects of thyme(Thymus vulgaris L.)addition on the flavor modification of mutton broth during boiling,three mutton-broth samples with various thyme contents 0.06%(S1),0.30%(S2),and1.50%(S3)were analyzed and compared,without thyme as control(0.00%,S0).The meaty,fatty,pastoral flavor and spicy were chosen as sensory attributes to evaluate the flavor of the mutton-broth samples.Sensory results were significantly different(P<0.001),with S2 having the optimum overall acceptability.A total of 99 volatile compounds were identified by gas chromatography-mass spectrometry,among which19 compounds were considered as the odor-active compounds according to their odor activity values.Significant changes(P<0.05)appeared in most volatiles in S0 with thyme addition,especially aldehydes.Free fatty acids(FFAs)were also identified,and all of them significantly increased with increased thyme(P<0.05).Correlation analysis of odor-active compounds,FFAs,and sensory attributes through partial least squares regression indicated the important volatiles and FFAs remarkably contributed to the mutton broth samples,and further confirmed that the 0.30%of thyme may be a desirable addition amount for the sensory characteristics of mutton broth.
基金Supported by Ningxia Key R&D Program(2019BBF02016)Special Fund for Agricultural Science and Technology Independent Innovation of Ningxia Academy of Agriculture and Forestry Sciences
文摘[Objectives] This study was conducted to investigate the effect of mixed silage of mulberry branches and leaves on the production performance of Tan Han hybrid mutton sheep and explore the feasibility in production. [Methods] Twenty-six Tan Han hybrid mutton sheep were selected and divided into two groups, 13 in each group. The experimental group was fed with the mixed silage and the control group(CK) was fed with whole-plant corn silage. [Results] The average daily weight gain per sheep of the experimental group was 9.2% higher than that of the CK(P<0.05), and the feed conversion ratio was decreased by 6.98%(P<0.05). The average daily weight gain per sheep in the 30 d improved the gross profit by 7.75 yuan, which meant an increase of 16.32%. [Conclusions] The mulberry mixed silage is feasible in the production, and it could significantly improve the production performance of the hybrid mutton sheep.
文摘In Ouagadougou, grilled meats in the form of pieces and brochettes are very popular and well-known to consumers. The aim of this study was to assess the microbial quality of mutton meat sold in Ouagadougou, Burkina Faso. A total of 120 samples were collected from 20 meat grillers 60 samples of fresh meat and 60 samples of grilled meat. The sampling was done between the month of August 2018 and the month of February 2019. The samples were analyzed according to standard methods. The test performed were counts of Aerobic Mesophilic Bacteria (AMB), yeasts and molds, enterobacteria, Campylobacter spp, Staphylococcus aureus, Bacillus cereus, Brucella spp, Pseudomonas aeruginosa, the search for salmonella, and the detection of antibiotics residues. Results showed a high count of AMB (8.77 and 6.78 log UFC/g);enterobacteria (6.58 and 3.05 log UFC/g), Staphylococcus aureus (6.45 and 4.35 log UFC/g), Bacillus cereus (6.98 and 4.52 log UFC/g), Campylobacter (6.03 and 3.86 log UFC/g), yeasts and molds (4.80 and 3.26 log UFC/g) and Pseudomonas aeruginosa (0.45 and 0.15 log UFC/g), respectively in fresh meat and grilled meat. Presumptive Salmonella was found in 95% of fresh meat samples and in 75% of grilled meat samples. In the tested samples, no Brucella spp were detected. However, residues of antibiotics were found in 5% of fresh meat samples and 5% of grilled meat samples. Means of moisture and pH were respectively 74.91% and 6.05% for fresh meat and 53.21% and 6.06% for grilled meat. The average microbial counts recorded in fresh and grilled meat are significantly high and indicate poor hygiene in the raw material and ready-to-eat meat. Good practices of hygiene and processing guides should be developed for the meat grilling value chain actors to reduce contamination risks.
基金Supported by Key Project of Qiqihar Science and Technology Program(ZDTG-202201)Qiqihar Innovation Incentive Project(CNGG-2021015)。
文摘Embryo cryopreservation is an important part of embryo biotechnology.It plays a key role in the development of quality animal husbandry.However,the effect of in-vivo(in-vitro)embryo freezing of cattle and sheep in China has not reached an expected level,which limits the commercial application of embryo transfer technology.The technical bottleneck that needs to be broken through is that embryos are subject to mechanical damage and protective agent toxicity during freezing and thawing.This paper summarized the successful application of plant antifreeze protein in vitrification preservation of pig embryos,which makes this technology widely used in animal husbandry production,and is of great significance in accelerating the large-scale breeding of improved livestock and saving endangered animals.
基金Supported by The Fourth Batch of High-end Talent Project in Hebei ProvinceTangshan Science and Technology Entrepreneurship and Innovation Leading Talent Project(21130243A).
文摘[Objectives]A high performance liquid chromatography-tandem mass spectrometry(HPLC-MS/MS)method was established for the determination of 14β-receptor agonist residues in mutton.[Methods]Samples were hydrolyzed byβ-glucuronidase and extracted with 5%acetic acid-acetonitrile(1:99,V/V)solution.An Eclipse plus C 18 column was used for separation,and the MRM mode was used for qualitative analysis,and the external standard method was used for quantitative analysis of matrix standard solutions.[Results]Under the optimal conditions,the retention time of the 14 kinds ofβ-receptor agonists ranged from 1.0 to 9.5 min.When the mass concentration was in the range of 0.05-0.50μg/ml,the linear relationship ofβ-receptor agonists was good,with correlation coefficients(r)≥0.9992.The detection limits of the method were in the range of 0.04-0.87μg/kg,and the quantitative limits were in the range of 0.35-1.86μg/kg.The average recovery values were in the range of 82.8%-108.9%,with RSDs(n=6)in the range of 1.9%-6.7%.[Conclusions]The method is simple,sensitive,reproducible,accurate,and can be used for simultaneous determination of the 14 kinds ofβ-receptor agonist residues in mutton.
基金Supported by The Fourth Batch of High-end Talent Project in Hebei Province.
文摘[Objectives]This study was conducted to purify mutton samples by gel permeation chromatography(GPC).[Methods]Fourteen organophosphorus pesticide residues in samples were qualitatively and quantitatively analyzed by gas chromatography-mass spectrometry(GC-MS)in selective ion scanning mode(SIM).[Results]The organophosphorus pesticide standard solutions showed good linearity in the mass concentration range of 0.1-10.0μg/ml with correlation coefficients(r)not lower than 0.999,and the detection limits(S=3 N)ranged from 0.01 to 0.05 mg/kg.The average recovery values were in the range of 80.2%-99.7%,with relative standard deviations(RSDs,n=3)in the range of 1.8%-6.3%,at the addition levels of 0.5,1.0 and 2.0 mg/kg.[Conclusions]The method is simple,sensitive and accurate,and can be used for the determination of organophosphorus pesticide residues in mutton.
基金Supported by The Fourth Batch of High-end Talent Project in Hebei ProvinceCentral Government-guided Local Science and Technology Development Project(226Z5504G)+1 种基金Tangshan Talent Funding Project(A202202005)Agricultural Science and Technology Achievement Promotion Project of Hebei Province(JNK 24083).
文摘Chestnut leaves and bran were evenly mixed according to different mass ratios,and the mixtures were sprayed and inoculated with a certain amount of prepared EM microbial liquid,and then compressed into 70 cm×40 cm×30 cm blocks by a fully automatic yellow-storage block compression and packaging machine.The obtained blocks were packaged and sealed with plastic film,and placed in a freely ventilated place for more than 15 d of anaerobic fermentation,so as to obtain compressed fermented chestnut leaf block feed.[Results]Through the detection and analysis of nutritional components in the compressed fermented chestnut leaf block feed in the laboratory,the protein content was equal to or greater than 10.2%,which was 44.68%higher than that of unfermented chestnut leaf feed;the tannin content was equal to or greater than 638 mg/kg,which was 18.41%lower than that of the original feed;and the crude fiber content was equal to or greater than 19.5%,which was 14.09%lower than that of the original feed.[Conclusions]This study improves the palatability of chestnut leaf feed,increases the use efficiency of feed and reduces feeding cost.It is worth popularizing.
基金supported by the Program for the Green Processing Technology Research and Industrialization Demonstration of Traditional Meat Products in Gansu Province(No.20YF3NA014)Gansu Province Educational Technology Innovation Project(GSSYLXM-02),China.
文摘Pomegranate peel extract(PPE),rich in phenolic compounds,is an undervalued byproduct derived from processing pomegranates.However,there are very few studies on the inhibitory effect of PPE on harmful substances during meat processing.This study was intended to investigate the influence of different concentrations of PPE(0.50%,1%,and 1.50%)on the generation of heterocyclic amines(HCAs)and some quality attributes in mutton meatballs.All samples with the addition of PPE(0,0.50%,1%,and 1.50%)were fried for different lengths of time(2.5 min and 5 min)at 175±5 C,and the contents of fourteen HCAs,color,thiobarbituric acid reactive substances,and carbonyl values of fried mutton meatballs were evaluated.The results showed that samples fried at 2.5 min had a low HCA content,and the HCA content enhanced signifi-cantly when the frying time was increased from 2.5 to 5 min(P<0.05).In comparison with the control group,PPE could significantly inhibit the generation of total HCAs in fried mutton meatballs(P<0.05),and the total HCAs content decreased with increasing PPE concentration.PPE significantly reduced carbonyl andTBARS values in fried mutton meatballs(P<0.05).Moreover,PPE resulted in a significant increase in a*and b*values as well as a decrease in L*values in fried mutton meatballs(P<0.05).In conclusion,PPE could inhibit the formation of HCAs and improve the quality of mutton meatballs,and could be considered as a natural inhibitor of HCAs in fried meat products.
文摘The mutton industry plays a pivotal role in the animal husbandry industry of Xinjiang Uygur Autonomous Region.To better monitor the volatility movement and risk warning of mutton price,the fluctuation characteristics of mutton prices and the future trend of prices are analyzed systematically.On the one hand,the Hodrick Prescott(HP)filter method is used to analyze the long-term trends and cyclical characteristics of mutton prices in Xinjiang and explored the spatial evolution characteristics of mutton price fluctuations in various regions of Xinjiang.On the other hand,the Threshold Auto-Regressive(TAR)model is used to analyze the linkage relationship between mutton prices and the prices of other livestock products.The empirical results show that 1)the overall volatility of mutton price in Xinjiang is high,showing a trend of rising first,then falling and then rising from the temporal perspective.2)At the regional level,the price in the south is higher than that of the north,showing a decreasing trend from south to north on the whole from the spatial viewpoint.3)From the linkage relationship perspective,mutton and beef are complementary in the short term,but they are substitutes each other in the long term.This paper explores the characteristics of mutton price fluctuations in Xinjiang from the single time series of mutton prices and the linkage with other livestock products,which provides a reliable basis for the monitoring and risk warning of mutton price fluctuation.
文摘Ingredients:500 grams mutton and 750 grams live fish Condiments:Salt for taste, ginger, scallion, soup, water chestnut powder, gourmet powder Method: 1.Quick-boil the clean mutton. then put scallion, ginger, salt, gourmet powder and pepper powder into it and cook
文摘INSTANT boil in Chinese is"shuan" - a character originally meaning’rinse.’ Here it actually suggests the timerequired for boiling mutton - neitherbrew nor stew, but instant boil. To havethe mutton well done as soon as beingput into water, several conditions arerequired: the mutton must be tender andcut into very thin pieces; water
