A PCR assay for sex determination of yak (Bos grunniens) meat by amplification of the male-specific SRY gene

Bai, Wen; Yin, Rong; Zhao, Suping; Li, C.; Ma, Zhenghua; Yin, Renfu; Luo, G.B.; Zhao, Zhihui

doi:10.1016/j.foodcont.2009.10.016

Cited by 12 publications

(5 citation statements)

References 33 publications

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“…Three groups of bovines were included in the study: (1) four, 4-year-old male yaks that only grazed natural pasture with no supplements (GYs); (2) three 2.5-year-old male yaks that grazed natural pasture for 2 years but were fattened in a feedlot for the last 5 months (FYs); and (3) three 2-year-old male Simmental cattle that were fattened in a feedlot (FC). Simmental is the popular beef breed in the area and is raised only in feedlots.…”

Section: Animals and Sample Collectionmentioning

confidence: 99%

“…Traditionally, yaks grazed natural pasture all year, without supplementary feed, even in long, harsh winters. Because of the clean environment and year-round grazing of natural pasture, yak meat has been regarded as healthy and organic, and is in high demand ( 1 ). However, with increased number of yaks in recent years and the widespread degradation of grasslands, the natural pasture cannot sustain the stocking rate of yaks.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Management, Dietary Intake, and Genotype on Rumen Morphology, Fermentation, and Microbiota, and on Meat Quality in Yaks and Cattle

Ding

Jiang

et al. 2021

Front. Nutr.

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Traditionally, yaks graze only natural grassland, even in harsh winters. Meat from grazing yaks is considered very healthy; however, feedlot fattening, which includes concentrate, has been introduced. We questioned whether this change in management and diet would have an impact on the rumen and meat quality of yaks. This study examined the morphology, fermentation, and microbiota of the rumen and the quality of meat of three groups of bovines: (1) grazing yaks (GYs, 4-year olds), without dietary supplements; (2) yaks (FYs, 2.5-year olds) feedlot-fattened for 5 months after grazing natural pasture; and (3) feedlot-fattened cattle (FC, Simmental, 2-year olds). This design allowed us to determine the role of diet (with and without concentrate) and genotype (yaks vs. cattle) on variables measured. Ruminal papillae surface area was greater in the FYs than in the GYs (P = 0.02), and ruminal microbial diversity was greater but richness was lesser in the GYs than in the FC and FYs. Concentrations of ruminal volatile fatty acids were greater in the yaks than in the cattle. In addition, both yak groups had higher protein and lower fat contents in meat than the FC. Meat of GY had a lower n6:n3 ratio than FY and FC, and was the only group with a ratio below r, which is recommended for healthy food. Essential amino acids (EAA), as a proportion of total AA and of non-essential AA of yak meat, met WHO criteria for healthy food; whereas FC did not.

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Section: Animals and Sample Collectionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Management, Dietary Intake, and Genotype on Rumen Morphology, Fermentation, and Microbiota, and on Meat Quality in Yaks and Cattle

Ding

Jiang

et al. 2021

Front. Nutr.

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“…Nowadays, the yield of yak’s meat in the world exceeds 300 thousand tons per year. Because of high protein content, plenty of functional fatty acids, a unique flavor and an absence of pollutants, yak’s meat has widely attracted the attention of the market [ 17 , 18 ]. The content of SFAs in yak muscle was lower than the values in cattle, while the contents of PUFAs and monounsaturated fatty acids (MUFAs) in yak muscle were higher than the values in cattle [ 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

Lipidomics and Transcriptome Reveal the Effects of Feeding Systems on Fatty Acids in Yak’s Meat

Xiong

Pei

Wang

et al. 2022

Foods

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The differences of fatty acids in yak’s meat under graze feeding (GF) and stall feeding (SF) regimes and the regulation mechanism of the feeding system on the fatty acids content in yak ’s meat was explored in this study. First, the fatty acids in yak’s longissimus dorsi (LD) muscle were detected by gas liquid chromatography (GLC). Compared with GF yaks, the absolute content of ΣSFAs, ΣMUFAs, ΣUFAs, ΣPUFAs and Σn-6PUFAs in SF yak’s LD were higher, whereas Σn-3PUFAs was lower; the relative content of ΣMUFAs, ΣPUFAs, Σn-3PUFAs and ΣUFAs in SF yak’s LD were lower, whereas ΣSFAs was higher. The GF yak’s meat is healthier for consumers. Further, the transcriptomic and lipidomics profiles in yak’s LD were detected by mRNA-Sequencing (mRNA-Seq) and ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS), respectively. The integrated transcriptomic and lipidomics analysis showed the differences in fatty acids were caused by the metabolism of fatty acids, amino acids, carbohydrates and phospholipids, and were mainly regulated by the FASN, FABP3, PLIN1, SLC16A13, FASD6 and SCD genes in the PPAR signaling pathway. Moreover, the SCD gene was the candidate gene for the high content of ΣMUFA, and FADS6 was the candidate gene for the high content of Σn-3PUFAs and the healthier ratio of Σn-6/Σn-3PUFAs in yak meat. This study provides a guidance to consumers in the choice of yak’s meat, and also established a theoretical basis for improving yak’s meat quality.

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“…This species lives in alpine grassland areas with low pressure, high altitude, short warm seasons, and long cold seasons (Zhang et al., 2015). Yak provides a low fat, high‐protein, high quality, and high‐energy meat source that is devoid of anabolic steroids (Bai et al., 2010). Therefore, the quality of the production of yak meat has attracted considerable attention from consumers and researchers (Lang et al., 2016).…”

Section: Introductionmentioning

confidence: 99%

Effect of a low‐voltage electrical stimulation on yak meat tenderness during postmortem aging

Chen

Tian

et al. 2020

Animal Science Journal

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This study evaluates the effect of a low-voltage electrical stimulation (ES) on the tenderness of yak longissimus muscle (LM). Samples from 16 yak bulls were divided into four treatment groups: normal chilling (NC), ES and chilling (ES & C) for 72 s (ES &C 72 s), ES & C for 90 s (ES & C 90 s), and ES & C for 108 s (ES & C 108 s). The temperature, the pH, the glycogen content, the Warner-Bratzler shear force (WBSF), the myofibril fragmentation index (MFI), and the muscle ultrastructure were determined during the course of postmortem aging. ES caused a rapid decrease in the pH to form a high-temperature and low-pH environment. The glycogen content gradually decreased with aging. The WBSF value of the ES & C groups was significantly lower than for the NC group (p < .05). The MFI values of ES & C groups after 24 hr postmortem aging were significantly higher than for the NC group. We concluded that ES improved yak meat tenderness during postmortem aging and that the different duration time by ES indicated different effects, and its affect was remarkable in the ES & C 90 s.

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A PCR assay for sex determination of yak (Bos grunniens) meat by amplification of the male-specific SRY gene

Cited by 12 publications

References 33 publications

Effects of Management, Dietary Intake, and Genotype on Rumen Morphology, Fermentation, and Microbiota, and on Meat Quality in Yaks and Cattle

Effects of Management, Dietary Intake, and Genotype on Rumen Morphology, Fermentation, and Microbiota, and on Meat Quality in Yaks and Cattle

Lipidomics and Transcriptome Reveal the Effects of Feeding Systems on Fatty Acids in Yak’s Meat

Effect of a low‐voltage electrical stimulation on yak meat tenderness during postmortem aging

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