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What is Gangba sheep? Authentic Xizang Gamba specialty: Gamba sheep? This article is a special article that introduces in detail the special product of Xizang Gamba, Gamba Sheep. It was compiled by the editorial team of China Specialty Products Network after consulting and collecting relevant information about Gamba Sheep. It takes about 15 minutes to read the full text, mainly including the basic introduction of Gamba Sheep and what are the characteristics of Gamba Sheep's products? WaitBasic Introduction of Gamba Sheep. Especially lamb meat is tender and delicious, which is a good meat quality among fine wool sheep. It is one of the main sources of meat for the people in the production area and has a promising market prospect. Before the democratic reform, "Gangba sheep" were tribute to the Panchen Lama throughout history. After the democratic reform, with the development of the national economy and the increase in population, the country took effective measures to encourage farmers and herdsmen to develop production. In recent years, with the great care and help of the Department of Agriculture and Animal Husbandry, the Department of Finance, the Department of Science and Technology and other departments of the Autonomous Region, and under the effective management of the county people's government, projects such as enriching the people and strengthening the county, and sheep breeding farms have been implemented. Since 2007, Gamba sheep has been identified as a characteristic industry project in the Xizang Autonomous Region for many consecutive years, promoting the rapid development of the "Gamba sheep" industryIt is reported that Fanlong Old Beijing Braised Meat and Jinglaishun, as well as Shangshan Shangpin, are exclusive businesses of Gangba Sheep in Lhasa. Many customers come to taste them and have won the favor of many consumers with their different cooking flavors in various restaurants. According to Mr. Jia, the general manager of Fanlong's Beijing style boiled meat restaurant, they can eat Gangba lamb all year round. Now it is the high season for Gangba sheep, and the sheep are fat and strong. People come to eat boiled lamb in a continuous stream, and an average of 5 to 6 Gangba sheep are sold every dayRegional Scope
The origin of "Gangba Sheep" covers 29 administrative villages in five townships, namely Gangba Town, Longzhong Township, Changlong Township, Zhike Township and Kongma Township, under the jurisdiction of Gangba County, Shigatse Prefecture, Xizang Autonomous Region. Gangba County is located in the southwest border of China, the south of Xizang Autonomous Region, and the north foot of the middle section of the Himalayas, close to the roof of the world - Mount Everest, surrounded by snow mountains. Adjacent to Sakya, Yadong, Bailang, and Dingjie counties, it borders Xijin Snow Mountain to the south. It is 307 kilometers east of Shigatse City and 580 kilometers away from Lhasa City. Its geographical location is between 88o8 ′ 20 ″ E to 88o56 ′ 47 ″ E and 27o56 ′ 32 ″ N to 28o45 ′ 27 ″ N. The total area is 3935.89 square kilometers. The grassland area is 5.5858 million mu, of which the usable grassland area is 5.244 million mu, and the most widely distributed alpine grassland area is 4.195 million mu, accounting for 80% of the total grassland area; The area of alpine meadows is 629000 mu, accounting for 12% of the total usable grassland area; The area of wet dry grassland is 420000 mu, accounting for 8% of the total usable grassland area. The available grassland area for the four seasons is 5.244 million mu, with a winter and spring grassland area of 4.2 million mu and a summer and autumn grassland area of 1.044 million mu. Artificial grass is mainly planted with purple clover, alkali grass, etc., providing sufficient forage sources for raising sheep. The breeding scale is 254000, with an annual output of 100000, a yield of 1850 tons, and an output value of 72 million yuan
Quality and technical requirements
I. Variety
Xizang sheep (local line)
II. Feeding Conditions
1. Feeding Environment and Feed Conditions:
(1) Feeding Environment: Within the production area, the altitude ranges from 4300m to 6800m, with complex terrain and landforms, obvious vertical and regional distribution, diverse vegetation, and rich varieties. The distributed forage includes alpine plants such as dwarf pine grass and alpine pine grass, dwarf velvet grass, hairy grass, gentian, fescue, purple needle grass, golden pheasant, wolfberry, dandelion, purple cloud English, wilfordii, golden plum, sand fixing grass, Qinghai Tibet moss, astragalus, thorn beans, purple clover, alkali grass, and precious medicinal plants such as snow lotus. Drinking water comes from glacier snow melt or spring water at an altitude of over 5000 meters
(2) Feed: Natural vegetation is the main feed. Locally produced high-quality hay, barley seeds, and straw are used as supplementary materials
2. Feeding method: Warm season grazing, cold season grazing plus house feeding
3. Enclosure conditions: Double slope semi open enclosure, with a breeding density of 1 animal per square meter
4. Feeding management:
(1) Castration: Lambs are weaned at 60 to 70 days of age, and weaned rams are not suitable for breeding. They should be castrated and fattened in a timely manner. After castration, strengthen the care of lambs
(2) Cold season feeding management: From December to April of the following year, grazing for 4 to 6 hours per day, and supplementing with green hay and concentrated feed after returning to grazing
(3) Warm season feeding management: From May to November, graze for 8 to 10 hours per day
(4) Standard for slaughter: The age range for slaughter of lambs is 24 months to 36 months, with a weight range of 25 kg to 35 kg<5. Environmental and safety requirements: The breeding environment, prevention and control of epidemics and diseases must comply with relevant national regulations and must not pollute the environment
III. Slaughtering and Processing
1. Sheep source standard: Healthy sheep that meet the slaughter standards within the production area
2. Slaughtering process: Slaughter according to local traditional or modern techniques, and skin by hand
3. Storage: After slaughter, let out the acid at 0 ℃ to 4 ℃ for 24 hours, freeze at -35 ℃ for 12 to 16 hours, and then freeze at -18 ℃ to -21 ℃1. External sensory characteristics 1.1 Appearance characteristics of adult sheep Gangba sheep Adult sheep have a moderate physique, delicate and compact physique, solid bones, and good integration of various parts of the body. The eyes are slightly protruding, the nose bridge is slightly raised, and the ears are slightly drooping forward. Most rams have spiral shaped large horns, and the tips of the horns mostly extend outward. Most ewes have no horns or small horns. Keep your back and waist straight. The body is narrow and long, sloping. The tail is long and drooping, belonging to the fat tail type, with a wide upper part and a pointed lower part. The limbs are upright and sturdy, and the hooves are dense and hard. The body is mostly white, with brown, black, brown patches or spots around the head, eyes, and cheeks. There are similar color spots on both ears, mouth tips, and lower limbs. Not a few neck and body colors are mixed. The body hair color is pure white, with a pleasing luster, and most of the head has brown, black, and brown patches. The coat is a mixed type of hair, in the shape of a braid, thin and soft, with good luster. The main body parts have obvious braids and maintain a certain degree of curvature. The performance of the front and rear bodies is consistent, except that the lower edge of the body and abdominal hair are shorter, and the structure is loose or slightly adhered. 1.2 Characteristics of Lambs During the period from birth to weaning, the appearance and shape of lambs are different from those of ordinary sheep. They have extremely strong hirsutism, with long, curved hair growing from the head to the nose and above the hooves of their limbs. Newborn lambs have fur that is over 5cm long, Around 30 days, the hair strands are up to 7cm in length. The hair strands are solid and curved, forming a wavy shape. Generally, there are 4-7 bends, with a few optimal ones having 8-9 bends. Those with more bends have longer hair strands and better abdominal hair. The fur is pure white, with a pleasing luster. When lambs reach 120-150 days of age, the fine hair on their head and limbs gradually falls off and is replaced by short and straight prickly hair, and the hair strands on their body become loose. 1.3 Lambskin lambs generally have a birth weight of 2-4.8 kilograms. The coat is wavy and curved, with strands of hair covering the entire body. The average natural length of the hair strands is 4.5cm, and the average straight length is 5.6cm. 3.6 bends in the shoulders and 3.64 bends in the thighs. Generally, the skin taken from hair strands less than 7cm is lamb skin. This type of lamb skin has short hair strands and less fuzz, with obvious bending, and is also an excellent product of Gangba sheep, which is very suitable for making Tibetan clothing. Due to climate conditions, Gangba sheep are only sheared once a year, usually from June to July, with an average annual wool production of 1 kilogram per sheep. The average net gross ratio is 72.2-77.3%, the moisture regain is 6.6-7.9%, and the fat content is 4.4-6.2%. Length: fine hair 110-125 millimeters, two types of hair 200-215 millimeters, coarse hair 273-299 millimeters. It has the advantages of long hair fibers, strong weaving density, high elasticity and tensile strength, luster, large and thick coat, and less dry dead hair. It is the best quality coarse hair type and is a raw material for local people to weave quilts, quilts, and mats. The products are highly praised by the market. 1.5 Lamb Gamba sheep has three characteristics of "tender meat, delicious taste and no smell", and enjoys a high reputation in Xizang. Especially lamb meat is tender and delicious, which is a good meat quality among fine wool sheep. It is one of the main sources of meat for the people in the production area and has a promising market prospect. The slaughter rate of 24 month old sheep is 39-47%, with a net meat rate of 43.18% and a carcass weight of 18kg
2. Internal quality indicators: Lamb meat has excellent quality and high nutritional value. Moisture content<69.6%, 8.4 percentage points lower than the standard; Total protein ≥ 20.1%, 2.9 percentage points higher than that of general lamb meat; Total fat ≤ 8.22%, 8 percentage points lower than that of ordinary sheep; Coarse fiber ≤ 0.15%; Cholesterol ≤ 744mg/kg, 68mg lower than the general standard; Calcium content 62.2mg/kg; Rich in 17 types of amino acids, with a total amount of 17.8%. It has three major characteristics: tender meat, delicious taste, and no gamey smell. The taste is authentic and pure, and it has nourishing effects
3. Safety requirements: The production and management of "Gangba sheep" shall strictly comply with the Animal Husbandry Law of the People's Republic of China, the Animal Epidemic Prevention Law of the People's Republic of China, and the Grassland Law of the People's Republic of China. The production of lamb meat strictly follows the NY5147-2002 standard for pollution-free food lamb meat
It is reported that Fanlong Old Beijing Braised Meat and Jinglaishun, as well as Shangshan Shangpin, are exclusive businesses of Gangba Sheep in Lhasa. Many customers come to taste them and have won the favor of many consumers with their different cooking flavors in various restaurants. According to Mr. Jia, the general manager of Fanlong's Beijing style boiled meat restaurant, they can eat Gangba lamb all year round. Now it is the high season for Gangba sheep, and the sheep are fat and strong. People come to eat boiled lamb in a continuous stream, and an average of 5 to 6 Gangba sheep are sold every day Regional Scope The origin of "Gangba Sheep" covers 29 administrative villages in five townships, namely Gangba Town, Longzhong Township, Changlong Township, Zhike Township and Kongma Township, under the jurisdiction of Gangba County, Shigatse Prefecture, Xizang Autonomous Region. Gangba County is located in the southwest border of China, the south of Xizang Autonomous Region, and the north foot of the middle section of the Himalayas, close to the roof of the world - Mount Everest, surrounded by snow mountains. Adjacent to Sakya, Yadong, Bailang, and Dingjie counties, it borders Xijin Snow Mountain to the south. It is 307 kilometers east of Shigatse City and 580 kilometers away from Lhasa City. Its geographical location is between 88o8 ′ 20 ″ E to 88o56 ′ 47 ″ E and 27o56 ′ 32 ″ N to 28o45 ′ 27 ″ N. The total area is 3935.89 square kilometers. The grassland area is 5.5858 million mu, of which the usable grassland area is 5.244 million mu, and the most widely distributed alpine grassland area is 4.195 million mu, accounting for 80% of the total grassland area; The area of alpine meadows is 629000 mu, accounting for 12% of the total usable grassland area; The area of wet dry grassland is 420000 mu, accounting for 8% of the total usable grassland area. The available grassland area for the four seasons is 5.244 million mu, with a winter and spring grassland area of 4.2 million mu and a summer and autumn grassland area of 1.044 million mu. Artificial grass is mainly planted with purple clover, alkali grass, etc., providing sufficient forage sources for raising sheep. The breeding scale is 254000, with an annual output of 100000, a yield of 1850 tons, and an output value of 72 million yuan Quality and technical requirements I. Variety Xizang sheep (local line) II. Feeding Conditions 1. Feeding Environment and Feed Conditions: (1) Feeding Environment: Within the production area, the altitude ranges from 4300m to 6800m, with complex terrain and landforms, obvious vertical and regional distribution, diverse vegetation, and rich varieties. The distributed forage includes alpine plants such as dwarf pine grass and alpine pine grass, dwarf velvet grass, hairy grass, gentian, fescue, purple needle grass, golden pheasant, wolfberry, dandelion, purple cloud English, wilfordii, golden plum, sand fixing grass, Qinghai Tibet moss, astragalus, thorn beans, purple clover, alkali grass, and precious medicinal plants such as snow lotus. Drinking water comes from glacier snow melt or spring water at an altitude of over 5000 meters (2) Feed: Natural vegetation is the main feed. Locally produced high-quality hay, barley seeds, and straw are used as supplementary materials 2. Feeding method: Warm season grazing, cold season grazing plus house feeding 3. Enclosure conditions: Double slope semi open enclosure, with a breeding density of 1 animal per square meter 4. Feeding management: (1) Castration: Lambs are weaned at 60 to 70 days of age, and weaned rams are not suitable for breeding. They should be castrated and fattened in a timely manner. After castration, strengthen the care of lambs (2) Cold season feeding management: From December to April of the following year, grazing for 4 to 6 hours per day, and supplementing with green hay and concentrated feed after returning to grazing (3) Warm season feeding management: From May to November, graze for 8 to 10 hours per day (4) Standard for slaughter: The age range for slaughter of lambs is 24 months to 36 months, with a weight range of 25 kg to 35 kg<5. Environmental and safety requirements: The breeding environment, prevention and control of epidemics and diseases must comply with relevant national regulations and must not pollute the environment III. Slaughtering and Processing 1. Sheep source standard: Healthy sheep that meet the slaughter standards within the production area 2. Slaughtering process: Slaughter according to local traditional or modern techniques, and skin by hand 3. Storage: After slaughter, let out the acid at 0 ℃ to 4 ℃ for 24 hours, freeze at -35 ℃ for 12 to 16 hours, and then freeze at -18 ℃ to -21 ℃ 1. External sensory characteristics 1.1 Appearance characteristics of adult sheep Gangba sheep Adult sheep have a moderate physique, delicate and compact physique, solid bones, and good integration of various parts of the body. The eyes are slightly protruding, the nose bridge is slightly raised, and the ears are slightly drooping forward. Most rams have spiral shaped large horns, and the tips of the horns mostly extend outward. Most ewes have no horns or small horns. Keep your back and waist straight. The body is narrow and long, sloping. The tail is long and drooping, belonging to the fat tail type, with a wide upper part and a pointed lower part. The limbs are upright and sturdy, and the hooves are dense and hard. The body is mostly white, with brown, black, brown patches or spots around the head, eyes, and cheeks. There are similar color spots on both ears, mouth tips, and lower limbs. Not a few neck and body colors are mixed. The body hair color is pure white, with a pleasing luster, and most of the head has brown, black, and brown patches. The coat is a mixed type of hair, in the shape of a braid, thin and soft, with good luster. The main body parts have obvious braids and maintain a certain degree of curvature. The performance of the front and rear bodies is consistent, except that the lower edge of the body and abdominal hair are shorter, and the structure is loose or slightly adhered. 1.2 Characteristics of Lambs During the period from birth to weaning, the appearance and shape of lambs are different from those of ordinary sheep. They have extremely strong hirsutism, with long, curved hair growing from the head to the nose and above the hooves of their limbs. Newborn lambs have fur that is over 5cm long, Around 30 days, the hair strands are up to 7cm in length. The hair strands are solid and curved, forming a wavy shape. Generally, there are 4-7 bends, with a few optimal ones having 8-9 bends. Those with more bends have longer hair strands and better abdominal hair. The fur is pure white, with a pleasing luster. When lambs reach 120-150 days of age, the fine hair on their head and limbs gradually falls off and is replaced by short and straight prickly hair, and the hair strands on their body become loose. 1.3 Lambskin lambs generally have a birth weight of 2-4.8 kilograms. The coat is wavy and curved, with strands of hair covering the entire body. The average natural length of the hair strands is 4.5cm, and the average straight length is 5.6cm. 3.6 bends in the shoulders and 3.64 bends in the thighs. Generally, the skin taken from hair strands less than 7cm is lamb skin. This type of lamb skin has short hair strands and less fuzz, with obvious bending, and is also an excellent product of Gangba sheep, which is very suitable for making Tibetan clothing. Due to climate conditions, Gangba sheep are only sheared once a year, usually from June to July, with an average annual wool production of 1 kilogram per sheep. The average net gross ratio is 72.2-77.3%, the moisture regain is 6.6-7.9%, and the fat content is 4.4-6.2%. Length: fine hair 110-125 millimeters, two types of hair 200-215 millimeters, coarse hair 273-299 millimeters. It has the advantages of long hair fibers, strong weaving density, high elasticity and tensile strength, luster, large and thick coat, and less dry dead hair. It is the best quality coarse hair type and is a raw material for local people to weave quilts, quilts, and mats. The products are highly praised by the market. 1.5 Lamb Gamba sheep has three characteristics of "tender meat, delicious taste and no smell", and enjoys a high reputation in Xizang. Especially lamb meat is tender and delicious, which is a good meat quality among fine wool sheep. It is one of the main sources of meat for the people in the production area and has a promising market prospect. The slaughter rate of 24 month old sheep is 39-47%, with a net meat rate of 43.18% and a carcass weight of 18kg 2. Internal quality indicators: Lamb meat has excellent quality and high nutritional value. Moisture content<69.6%, 8.4 percentage points lower than the standard; Total protein ≥ 20.1%, 2.9 percentage points higher than that of general lamb meat; Total fat ≤ 8.22%, 8 percentage points lower than that of ordinary sheep; Coarse fiber ≤ 0.15%; Cholesterol ≤ 744mg/kg, 68mg lower than the general standard; Calcium content 62.2mg/kg; Rich in 17 types of amino acids, with a total amount of 17.8%. It has three major characteristics: tender meat, delicious taste, and no gamey smell. The taste is authentic and pure, and it has nourishing effects 3. Safety requirements: The production and management of "Gangba sheep" shall strictly comply with the Animal Husbandry Law of the People's Republic of China, the Animal Epidemic Prevention Law of the People's Republic of China, and the Grassland Law of the People's Republic of China. The production of lamb meat strictly follows the NY5147-2002 standard for pollution-free food lamb meat