Research On Nutritional Characteristics And Effect Facters For Yak Meat

Yak meat is safe and clean, unique and rare because of high-altitude, cold, hypoxic and free grazing environment conditions, has been natural green food appreciated for consumers. This study is about the indefinitely problem that yak meat may be rich in functional ingredients and the main functional nutrients constituent content under the various factors. Results basically made sure characteristics and differences in functional ingredients of yak meat and Chinese simmental beef, and impact difference of the main functional nutrients of yak meat under different gender, age, part and region. The results are as follows:1. Nutritional characteristics of Gannan yak meat and Chinese Simmental beef: Protein content in Gannan yak meat is higher, content of fat, sugar and cholesterol is lower. Fe, Ca, P, VE content is richer than Chinese Simmental beef. Gannan yak meat’s functional PUFA composition, such as γ- linolenic acid, α- linolenic acid, EPA, DHA content are significantly higher than Chinese Simmental beef(p<0.01). TAA, EAA, NEAA of Gannan yak meat are significantly higher than Chinese Simmental beef(p<0.05), in which Thr, Val, Ile, Glu, Cys, Leu are significantly higher than Chinese Simmental beef(p<0.05). Amino acid scores of Gannan yak meat and Chinese Simmental beef are respectively 81.53 and 71.17. Fatty acid composition of Gannan yak meat has the characteristics of grass-fed beef. At the same time, nutrition content can basically distinguish samples of Gannan yak meat and Chinese Simmental beef, and screen out indicators for higher contribution rate. But there is a big difference between each sample.2. The influence of gender on yak meat primary nutrients: Gender(male and female) has a significant effect on protein content(p<0.01), but has no effect on Fe and VE content(p>0.05). SFA of male yak meat was significantly lower than the female yak meat(p<0.01). Palmitoleic acid content in male yak meat is significantly lower than female yak meat; linoleic acid is significantly higher than female yak meat(p<0.01). EAA of Gannan male yak meat is significantly less than female yak meat, and Ile, Lys, Asp, Phe, His, Arg in male yak meat are significantly less than female yak meat(p<0.05). According to amino acid score, yak female meat is better than male yak meat.3. The influence of age on yak meat primary nutrients: VE content of Gannan yak meat in two age groups(3-4 years, 6 years and older) is significantly different(p<0.05). While protein and Fe content have no difference(p>0.05). There are significant differences in content of capric acid, lauric acid, palmitic acid(p<0.05). Cys, Pro content in amino acid are mainly different. According to amino acid score, 6 years and older group is better than 3-4 years group.4. The influence of parts on yak meat primary nutrients: Protein, Fe, VE content have big difference in different parts(latissimus dorsi, supraspinatus, semitendinosus). Fatty acid composition of latissimus dorsi is more comprehensive than the supraspinatus and semitendinosus, but UFA is significantly lower than supraspinatus and semitendinosus(p<0.05). Differences in amino acid component are large. Amino acid score of supraspinatus is the lowest of three parts, semitendinosus is the highest of three parts.5. The influence of regions on yak meat primary nutrients: Protein and VE content of Gannan yak meat are the highest. Fe content of Yunnan yak meat is the highest. Fatty acid constituents have large difference. SFA species detected in Gannan yak meat are at most, the vast majority of species are different except palmitic acid. UFA, MUFA, PUFA vary in different regions. And amino acid constituents also have larger difference. Amino acid score of Gannan yak meat is the highest, and Haibei yak is the lowest.