Abstract: [Objective] This study was conducted to evaluate and compare the meat quality of different sheep breeds in Inner Mongolia. [Method] A total of 60 confined sheep belonging to 5 breeds, including Sonid sheep （selected from Sonid Right Banner, Xilin Gol League, n=12）, Ujimqin sheep （selected from East Ujimqin Banner, Xilin Gol League, n=12）, Chahar sheep （selected from Xianghuang Banner, Xilin Gol League, n=12）, Inner Mongolia fine wool sheep （selected from Zhenglan Banner, Xilin Gol League, n=12）, and Ordos fine wool sheep （selected from Uxin Banner, Ordos City, n=12） were randomly selected. After slaughter, 200 g longissimus dorsi muscle and 200 g biceps femoris samples eliminating fascia and fat were collected from each sheep, respectively. The physical indicators （color, cooked meat rate, shear force and water loss rate）, the contents of traditional nutritional components （water, fat and protein）, and the compositions and contents of amino acids （7 kinds of essential amino acids and 10 kinds of non-essential amino acids） of longissimus dorsi muscle and biceps femoris samples collected from the 5 sheep breeds were assessed and statistically compared. [Result] The longissimus dorsi muscle and biceps femoris of Ordos fine wool sheep and Sonid sheep had better perfomance in color. There were no significant （P>0.05） differences in cooked meat rates of longissimus dorsi muscle among the 5 sheep breeds. Chahar sheep had the highest cooked meat rate of biceps femoris. The water loss rates of longissimus dorsi muscle and biceps femoris of Ujimqin sheep were significantly （P<0.05） lower than those of the other 4 sheep breeds. The shear force of longissimus dorsi muscle and biceps femoris of Sonid sheep was relatively lower among the 5 sheep breeds. In longissimus dorsi muscle and biceps femoris, the highest water content, the lowest fat content and the highest protein content were observed in Chahar sheep, Ujimqin sheep and Sonid sheep, respectively. Ordos fine wool sheep had the highest total amino acid contents in longissimus dorsi muscle and biceps femoris, had higher contents of 7 kinds of essential amino acids in longissimus dorsi muscle, and had significantly （P<0.05） higher contents of 7 kinds of essential amino acids in biceps femoris than those of the other 4 sheep breeds. The ratios of essential amino acid to total amino acid （EAA/TAA） of longissimus dorsi muscle and biceps femoris of the 5 sheep breeds were all around 40%, and those of essential amino acid to non-essential amino acid （EAA/NEAA） were all above 60%, which met the recommended values for high-quality proteins by FAO/WHO. [Conclusion] Although the 5 sheep breeds in Inner Mongolia had differences in the main meat quality indicators, they were all high-quality protein sources due to the high content and balanced composition of EAA. Ordos fine wool sheep performed better in terms of meat TAA and EAA contents, while Ujimqin sheep had the characteristics of high-protein and low-fat meat.

Key words: Inner Mongolia, mutton, breed, quality, amino acid content