Abstract
The objective of this study was to investigate the effects of intensive fattening with total mixed rations (TMR) on carcass characteristics, meat quality, and chemical composition of the yak meat. Theoretical data has been provided for evaluating the quality of yak meat during natural grazing and short-term fattening. Based on the analysis, we found that in fattening yak, the carcass weight (CWT) was increased by 106.43%, whereas the cooking loss, tenderness, and drop loss were significantly improved due to higher intramuscular fat content and lower moisture (P < 0.05). Protein, fat, calcium, and amino acids were also much higher (P < 0.01) in fattening yak compared with the grazing yak. The levels of albumin (ALB), lactate dehydrogenase (LDH), triglyceride (TRIG), and amylase (AMYL) in serum indicated better nutritional status for fattening yaks. The transcriptomics analysis showed that the high expression of ACSL1 and ACACB genes improved the synthesis and deposition of fat in fattening yak, whereas the regulation of SLC7A8, ATP1A4, ATP1A1, SLC3A2, and CPA3 gene expression weakened the proteolysis. These results indicated that fattening with TMR improves the yield and quality of the yak meat.
Highlights
The yak (Poephagus grunniens or Bos grunniens) is a scarce and precious farm animal that lives in the Qinghai–Tibetan Plateau and surrounding regions of China [1]
Meat percentage of yak in the fattening group was significantly higher (46.25%) than the 32.20% found in the grazing group (P < 0.01)
The effects of intensive fattening with total mixed rations (TMR) on the carcass characteristics, meat quality, and the chemical composition of meat from yak have been reported in this paper
Summary
The yak (Poephagus grunniens or Bos grunniens) is a scarce and precious farm animal that lives in the Qinghai–Tibetan Plateau and surrounding regions of China [1]. Yak meat is the primary source of animal protein in the human diet under low temperature and oxygen deficits [3]. Transcriptomic Analysis Fattening Yak Meat consumer [4]. The cold period is long in the site, and the cooling period is short, sunshine is sufficient with intense solar radiation, dry and wet seasons are distinct, rain and heat are in the same season with sufficient night rains and strong winds. This area belongs to a typical alpine landform of plateau continental climate. Local fattening farms provide TMR samples, and the processing methods are the same as forage
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