Scientists at the Kazakhstan Research Institute of Processing and Food Industry have patented a technology for producing marbled lamb. The new method for fattening fine-wool sheep produces meat that is twice as juicy, according to Kazakhstan’s Ministry of Agriculture.
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The technology is based on a scientifically developed system for intensive lamb rearing and fattening, combined with a specially formulated, balanced grain-based feed. The feed contains grain and protein components, probiotics, plant-based supplements, premixes and minerals.
According to the ministry, the feeding system promotes high average daily weight gains, stable metabolism and the uniform development of intramuscular fat.
«Through their research, the team successfully exploited the genetic potential found within the Kazakh fine-wool sheep breed,» the ministry said.
The intramuscular fat content of the lamb reportedly reached 4%-6%, compared with approximately 2%-3% in traditionally pasture-raised lamb.
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The resulting marbled lamb meets quality and safety requirements for export products, the ministry said.
