数字农科院2.0

The Breed and Sex Effect on the Carcass Size Performance and Meat Quality of Yak in Different Muscles

文献类型： 外文期刊

作者： Zhang, Li;Yu, Qunli;Wang, Li;Zhou, Yuchun;Li, Yongpeng;Sun, Baozhong;Xie, Peng;Li, Haipeng;Huang, Caixia;Liu, Xuan;Ji, Qiumei

作者机构：

关键词： yak;carcass size performance;meat quality;Gannan;Sibu

期刊名称： KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES

ISSN： 1225-8563

年卷期： 2016 年 36 卷 2 期

页码：

收录情况： SCI

摘要： The carcass size performances and the meat quality of Gannan and Sibu yak were determined using M. supraspinatus (SU), M longissimus thoracis (LT) and M. quadriceps femoris (QF). It is found that Sibu yak had significantly higher carcass weight (CW) than Gannan yak with difference of nearly 40 kg, as well as significantly higher eye muscle area (EMA), carcass thorax depth (CTD), round perimeter (RP), etc. The carcass performances of steer yak were significantly higher than heifer yak except meat thickness at round (MTR) (p<0.05). The results show that both yak breed and gender had significant effects on carcass performances. It could be seen that the variation of carcass size performances from breeds is as large as from gender (50.22% and 46.25% of total variation, respectively) through principal component analysis (PCA). Sibu yak had significantly higher L*, b*, WBSF, cooking loss and Fat content, while Gannan yak had significantly higher a*, press loss, protein content and moisture (p<0.05). Yak gender and muscle had insignificant effects on meat colour and water holding capacity (p>0.05). The variation of meat quality of yak from breed is up to 59.46% of total variation according to PCA. It is shown that the difference between breeds, for Gannan yak and Sibu yak, plays an important role in carcass size performance and meat quality.

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