Meat production and meat quality of young yaks of the Altai population

Abstract

The meat production and meat quality of young yaks of the Altai population was studies. By post-slaughter examination and meat quality evaluation of yearling bull yaks the following indices were determined: hot carcass weight, interior fat weight, slaughter weight and slaughter yield, fleshing index, by-product weight, meat chemical and amino acid composition, along with tasting assessment. Bull yaks of the Altai population have a relatively high slaughter yield - 49.9% at the age of 18 months and 57.8% at 30 months. The indices of half-carcass weight and flesh yield were also highest at 30 month-old bull yaks - 84.37 kg and 76.3%, while at 18 months - 57.3 kg and 72.4%, respectively. The meat of young yaks had the fat content of 5.3-9.0%, protein content - 14.4-12.2%, and caloric value of 108.8-133.7 kcal, therefore it may be designated as a dietetic food. In terms of macro- and micronutrient content in yak meat, the following high content levels were revealed: calcium (0.43-1.73 g kg), iron (39.37-39.77 mg kg), copper (3.83-4.37 mg kg), and manganese (1.37-1.53 mg kg). The protein of the meat of bull yaks of the Altai population contains all 8 essential amino acids, so it belongs to complete proteins. According to the results of the tasting assessment, boiled meat of bull yaks of both ages received a fairly high rating - 23.8 and 24.0 score-points, and fried meat - 23.0 and 23.5 score-points, respectively. According to the organoleptic indices, the meat of bull yaks was distinguished by a specific strong aroma, pleasant taste, but not high enough tenderness and juiciness.