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Food Science of Animal Products 2023, 1(3): 9240027 https://doi.org/10.26599/FSAP.2023.9240027
Research Article | Open Access | Issue | Published: 27 September 2023

Carcass characteristics and meat quality attributes of cattleyak in Tibet Plateau

Show Author's Information Yang Yu1,2,§,  Zhiwei Zhou1,§,  Yulan Jin1,  Zhiqiang Zhou3,  Jianyang Shi4,  Yu Fu1,  Xiaolin Luo5,  Huade Li5,  Surendranath P. Suman6,  Jiuqiang Guan5( ),  Qun Sun1( )
Key Laboratory of Bio-Resources and Eco-Environment Ministry of the Education, College of Life Sciences, Sichuan University, Chengdu 610064, China
National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Sichuan Institute of Edible Fungi, Sichuan Academy of Agricultural Sciences, Chengdu 610011, China
College of Biomass Science and Engineering, Sichuan University, Chengdu 610064, China
China Tobacco Sichuan Industry Co., Ltd., Chengdu 610066, China
Sichuan Grassland Science Academy, Chengdu 611731, China
Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA

§These authors contributed equally to this work.

Keywords:
fatty acids, tenderness, myofibrillar protein, cattleyak, carcass characteristics
Cite this article:
Yu Y, Zhou Z, Jin Y, et al. Carcass characteristics and meat quality attributes of cattleyak in Tibet Plateau. Food Science of Animal Products, 2023, 1(3): 9240027. https://doi.org/10.26599/FSAP.2023.9240027
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Abstract Full text About this article

Cattleyak, the interspecies hybrid from cattle (males) and yak (females), displays a faster growth rate and higher feeding efficiency than yak with usually one-year shorter raising cycle. This study aimed to assess the carcass characteristics and meat quality attributes of cattleyak by compared to yak at a similar bodyweight. Results showed that cattleyak exhibited an elevated dressing percentage (58.33%) and a significantly higher content of healthy fatty acids, including eicosapentaenoic acid (5.64%) and docosahexaenoic acid (0.46%) (P < 0.05). Compared to yak meat, the tenderness of cattleyak meat was significantly enhanced (P < 0.05), with the lower Warner-Bratzler shear force (59.53 N) and hardness value (580.92 g), as well as the significant reduction of more than 20% of muscle fiber diameter (P < 0.05). Additionally, myofibrillar proteins in cattleyak, including desmin, tropomyosin, and troponin-T, degraded faster than those in yak (P < 0.05), indicating their role in tenderization improvement in cattleyak. These findings suggest that, in comparison to yaks of the similar bodyweight, cattleyaks with less than one year of the raising cycle have improved meat quality and economic efficiency.


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About this article

Carcass characteristics and meat quality attributes of cattleyak in Tibet Plateau

Show Author's information Yang Yu1,2,§, Zhiwei Zhou1,§, Yulan Jin1, Zhiqiang Zhou3, Jianyang Shi4, Yu Fu1, Xiaolin Luo5, Huade Li5, Surendranath P. Suman6, Jiuqiang Guan5( ), Qun Sun1( )
Key Laboratory of Bio-Resources and Eco-Environment Ministry of the Education, College of Life Sciences, Sichuan University, Chengdu 610064, China
National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Sichuan Institute of Edible Fungi, Sichuan Academy of Agricultural Sciences, Chengdu 610011, China
College of Biomass Science and Engineering, Sichuan University, Chengdu 610064, China
China Tobacco Sichuan Industry Co., Ltd., Chengdu 610066, China
Sichuan Grassland Science Academy, Chengdu 611731, China
Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA

§These authors contributed equally to this work.

Abstract

Cattleyak, the interspecies hybrid from cattle (males) and yak (females), displays a faster growth rate and higher feeding efficiency than yak with usually one-year shorter raising cycle. This study aimed to assess the carcass characteristics and meat quality attributes of cattleyak by compared to yak at a similar bodyweight. Results showed that cattleyak exhibited an elevated dressing percentage (58.33%) and a significantly higher content of healthy fatty acids, including eicosapentaenoic acid (5.64%) and docosahexaenoic acid (0.46%) (P < 0.05). Compared to yak meat, the tenderness of cattleyak meat was significantly enhanced (P < 0.05), with the lower Warner-Bratzler shear force (59.53 N) and hardness value (580.92 g), as well as the significant reduction of more than 20% of muscle fiber diameter (P < 0.05). Additionally, myofibrillar proteins in cattleyak, including desmin, tropomyosin, and troponin-T, degraded faster than those in yak (P < 0.05), indicating their role in tenderization improvement in cattleyak. These findings suggest that, in comparison to yaks of the similar bodyweight, cattleyaks with less than one year of the raising cycle have improved meat quality and economic efficiency.

Keywords: fatty acids, tenderness, myofibrillar protein, cattleyak, carcass characteristics

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Publication history
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Publication history

Received: 12 June 2023
Revised: 12 July 2023
Accepted: 10 August 2023
Published: 27 September 2023
Issue date: October 2023

Copyright

© Beijing Academy of Food Sciences 2023.

Acknowledgements

Acknowledgements

This work was supported by National Key Research and Development Projects (2019YFE0103800), The Second Tibetan Plateau Scientific Expedition and Research (STEP) program (2019QZKK0302), High Quality Cattle Breeding Materials and Methods Innovation (21ZDYF2193), Sichuan Science and Technology Program (2021YFYZ0007), Qinghai Science and Technology Program (2022-NK-130), and Program of Chinese National Beef Cattle and Yak Industrial Technology System (CARS-37).

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Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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