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- Title
Meat characteristics of Qinghai yak and semi-wild yak.
- Authors
Xiao Lin Luo; Zi Bao Tong; Ya Ping Wei; Xin Quan Zhao
- Abstract
Six domestic yaks aged 6 years, comprising three culling male and three culling female yaks, from the Qinghai Lake area and three male semi-wild yaks aged 6 months from Datong Yak Farm were used to detect the levels of amino acids, mineral elements, residual heavy metals and pesticides in yak meat. The results showed that there was little difference in amino acid levels for different types of yak by age and sex. The meat of the adult male yak was 7.35 mg/kg higher in calcium ( P < 0.05) and 124 mg/kg higher in phosphorus ( P < 0.01) than that of the adult female yak. There was an obvious difference in zinc content, and there was also a significant difference for copper and sulfur between adult male and female yaks ( P < 0.01). Iron was 8.85 mg/kg higher in semi-wild yaks than in domestic yaks, but there were no differences for other minerals. The levels of residual heavy metals and residual pesticides were well within those allowed by the National Standard of China. Furthermore, the data showed that introducing wild yak’s blood did not result in a quality change in the domestic yak meat. Yak meat from Qinghai Plateau has the characteristics of being non-polluted and rich in amino acids in comparison with local yellow cattle meat.
- Subjects
YAK; FARMS; AMINO acids; HEAVY metals; PESTICIDES
- Publication
Animal Science Journal, 2006, Vol 77, Issue 2, p230
- ISSN
1344-3941
- Publication type
Article
- DOI
10.1111/j.1740-0929.2006.00342.x