Adding heat‐treated rapeseed to the diet of yak improves growth performance and tenderness and nutritional quality of the meat

Abstract

Heat‐treated rapeseed was supplemented to indoor fed yaks in winter to test the effect on dry matter intake (DMI), body mass change, and meat quality. Sixteen 3‐year‐old yak steers (124 ± 15.3 kg) were divided randomly into two groups and were offered either heat‐treated rapeseed (HTR) or rapeseed meal (CONT). The yaks were allowed 14 days for adjustment and measurements were made over 120 d. There was no difference in DMI between groups (p = 0.67), but average daily gain tended to be higher (p < 0.056) and feed to gain ratio tended to be lower (p = 0.050) in HTR than in CONT yaks. Meat from HTR yaks was more tender (p = 0.006), had higher intramuscular fat (p = 0.013), and had lower cholesterol content (p = 0.009) than from CONT yaks. In addition, the atherogenic index was lower (0.37 vs. 0.43; p = 0.049), the PUFA:SFA ratio was higher (0.55 vs. 0.37; p = 0.049), and the n‐6:n‐3 (n‐6 PUFA to n‐3 PUFA) ratio was lower (2.76 vs. 4.78; p = 0.003) in HTR than in CONT yaks, which all favoured the HTR yaks. Meat from HTR yaks met human health standards of a PUFA:SFA ratio of above 0.4 and n‐6:n‐3 ratio of less than 4, whereas meat from CONT yaks just missed these standards.

Rumen Bacterial Community of Grazing Lactating Yaks (Poephagus grunniens) Supplemented with Concentrate Feed and/or Rumen-Protected Lysine and Methionine

“…They are raised between 3000 and 5000 m above sea level and are well adapted to the harsh conditions of the QTP. Yaks provide meat [ 2 ] and milk [ 3 , 4 ] for food, dung for fuel, and wool for clothes [ 5 ], and they serve as a cultural symbol for Tibetans [ 6 ]. They are also important in maintaining stability of the alpine ecosystem.…”

“…It was reported that the meat and the milk of yak are of better quality and have higher protein content and polyunsaturated fatty acid concentrations than cattle from the lowland, for example, Holstein cattle [ 2 , 3 ]. However, meat and milk production in yaks is low.…”

The applicability of using a protease extracted from cashew fruits (Anacardium occidentale), as possible meat tenderizer: An experimental design approach

“…Heat treatment of meat has also been demonstrated to denature and solubilize connective tissues such as collagen (Li, Wang, Xu, Gao, & Zhou, 2013; Dong et al, 2018). However, heat treatment of meat can also cause hardening of myofibrillar proteins due to heat denaturation and severe moisture loss from prolonged cooking (Chumngoen, Chen, & Tan, 2017; Hao et al, 2019). Hence, alternative methods of meat tenderization that can provide the best meat quality for customer satisfaction is sought, and the most popular treatment method is using a proteolytic enzyme called protease (Ermis, 2017).…”

“…Heat treatment of meat has also been demonstrated to denature and solubilize connective tissues such as collagen (Li, Wang, Xu, Gao, & Zhou, 2013;Dong et al, 2018). However, heat treatment of meat can also cause hardening of myofibrillar proteins due to heat denaturation and severe moisture loss from prolonged cooking (Chumngoen, Chen, & Tan, 2017;Hao et al, 2019).…”

An increase in dietary lipid content from different forms of double‐low rapeseed reduces enteric methane emission in Datong yaks on the Qinghai‐Tibetan Plateau

“…However, in some systems, modern management practices have introduced dietary supplements to yaks, especially during the winter period to reduce the loss of body mass and to improve growth performance. In an earlier study, we reported that the feed to gain ratio was improved in yaks offered heat‐treated traditional rapeseed ( Brassica napus ) (Hao et al., 2019). Traditional rapeseed contains 25%–45% erucic acid in the oil and 50–100 μmol/g glucosinolates in the meal, anti‐nutritional factors that are detrimental to the health and performance of the animal (Heuzé et al., 2020; Rymer & Short, 2002).…”