Effects of different feeding methods on meat quality of Qinghai plateau-type yak during the cold season
The experiment aimed to investigate the effects of cold season natural grazing and ex situ fattening on the meat quality of Qinghai pateau-type yak.320 male yaks(142.45±2.65)kg in body weight at 18 months of age were selected and randomly divided into a grazing group(Group A)and an ex situ fattening group(Group B).There were 160 replicates in each group and one cow in each replicate.The pre-test period was ten days,the formal test period was 170 days.The results showed that the values of brightness(L*)and yellowness(b*)in Group B were significantly higher than those in Group A(P<0.05),and the value of redness(a*)was extremely lower than that in Group A(P<0.01).The values of shear force in Group B were extremely lower than those in Group A(P<0.01),and drip loss significantly lower than that in Group A(P<0.05),and the rate of cooked meat was extremely higher than that in Group A(P<0.01).The moisture content of Group B was significantly lower than that of Group A(P<0.05),while the crude protein and calcium content were significantly higher than that of Group A(P<0.05),and the crude fat content was extremely higher than that of Group A(P<0.01).The concentrations of decanoic acid(C10∶0),lauric acid(C12∶0),pentadecanoic acid(C15∶0),palmitic acid(C16∶0),and heptadecanoic acid(C17∶0)of Group B were significantly or extremely higher than that of group A(P<0.05 or P<0.01).The content of oleic acid(C18∶1n9c)of Group B was extremely higher than that of Group A(P<0.01),and cardamom oleic acid(C14∶1)and eicosapentaenoic acid(C20∶1)concentrations were significantly higher than those in Group A(P<0.05).The concentrations of linoleic acid(C18∶2n6c),γ-linolenic acid(C18∶3n6),α-linolenic acid(C18∶3n3),EPA(C20∶5n3),and arachidonic acid(C20∶4n6)in Group B were extremely lower than that of Group A(P<0.01).The concentrations of saturated fatty acids(SFA)and monounsaturated fatty acids(MUFA)in Group B were extremely higher compared with that of Group A(P<0.01),whereas the concentrations of unsaturated fatty acids(UFA)and polyunsaturated fatty acids(PUFA)were extremely lower compared with that of Group A(P<0.01).The PUFA/SFA ratios were extremely lower compared with that of Group A(P<0.01),the n-6 PUFA/n-3 PUFA ratio was extremely higher compared to Group A(P<0.01).The concentrations of total amino acid,fresh amino acid,essential amino acid,and non-essential amino acid of Group B were significantly or extremely higher than those of Group A(P<0.05 or P<0.01).The concentrations of glycine,alanine,sericin,valine,threonine,cysteine,isoleucine,aspartic amide,aspartic acid,glutamic acid,arginine,tryptophan,lysine,and tyrosine were significantly or extremely higher than those in Group A(P<0.05 or P<0.01),while the concentrations of glutamine and proline were extremely lower than those in Group A(P<0.01).The study indicates that cold-season ex situ fattening improves the processing and eating qualities of yak meat,as well as improves the general nutritional value of the meat,and improves the flavorful amino acids,total amino acids,and nutritional qualities of the meat,despite the loss of some beneficial fatty acids in the muscle.
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