Effects of Diets with Varying Protein Levels on Meat Quality and Production Performance of Yak
In this study,fifteen healthy adult male yaks,aged between 2.5 and 3 years and weighing approxi-mately 200±20 kg,were subjected to diets with varying protein levels to assess their impact on meat quality and production efficiency.The findings indicated that the group receiving a low protein diet(12%)exhibited signifi-cantly enhanced muscle color indices(L∗,a∗,b∗),shear force,carcass weight,and slaughter percentage com-pared to the groups on medium(14%)and high protein(16%)diets(P<0.05).Nonetheless,the meat hard-ness in the low protein group was somewhat lower than in the other groups(P>0.05).Given the balance between feed costs and breeding advantages,it is advisable to adopt a diet with 12%protein and a metabolizable energy lev-el of 10.6 MJ/kg to optimize meat quality and production performance in yaks.
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