Donkey meat is also a delicious meat. Why are there so few donkeys in the market?

Because donkeys have high feeding costs and low meat production.

Speaking of donkey meat, many people have heard a saying called? Dragon meat in the sky and donkey meat on the ground? . From the point of view of nutrition and food science, donkey meat tastes better and has higher nutrition than beef and pork. The amino acid composition of donkey meat is very comprehensive, and the contents of 8 essential amino acids and 10 non-essential amino acids are very rich. Tryptophan is an important substance to identify whether protein in meat is comprehensive or not, and it is also an important index to evaluate meat quality.

First of all, raising donkeys is expensive.

The time cost of raising donkeys is relatively high. Donkeys can only mate in estrus when they are over two years old. Moreover, the gestation period of donkeys is also longer in mammals, and only one donkey is born at a time. Therefore, it takes two or three years for a donkey to be released. This time cost is somewhat uneconomical for many farmers. The meat yield of donkeys is also relatively low. Although it is delicious, it is not mainstream meat. Our market here can't sell a donkey for a week. Apart from restaurants, families rarely cook donkey meat.

Second, the meat yield is low.

Although the donkey's shelf is bigger than that of the pig, its meat output is not as high as the rent. Pigs are full of treasures, and any part can be used well. The meat production rate of donkeys is generally only 50%~60%. This is why donkeys are not raised on a large scale, because compared with pigs, the economic benefits are not guaranteed.

The third is the nutrition of donkey meat.

Except for a few saturated fatty acids, most of the higher fatty acids in donkey meat are unsaturated fatty acids, accounting for 77.2% of the total higher fatty acids, while the proportion of unsaturated fatty acids in beef and pork is much lower than this figure. 53.5% for beef and 62.6% for pork. The essential fatty acids in donkey meat are only linoleic acid, linolenic acid and arachidonic acid. Among the higher fatty acids in donkey meat, linoleic acid and linolenic acid account for 26.9%, while those in lean donkey meat are as high as 30.6%, while those in lean pork are 65,438+03.8% and those in beef are 5.7%, which is quite different. ?