Effects of Intensive Fattening With Total Mixed Rations on Carcass Characteristics, Meat Quality, and Meat Chemical Composition of Yak and Mechanism Based on Serum and Transcriptomic Profiles

Abstract

The objective of this study was to investigate the effects of intensive fattening with total mixed rations (TMR) on carcass characteristics, meat quality, and chemical composition of the yak meat. Theoretical data has been provided for evaluating the quality of yak meat during natural grazing and short-term fattening. Based on the analysis, we found that in fattening yak, the carcass weight (CWT) was increased by 106.43%, whereas the cooking loss, tenderness, and drop loss were significantly improved due to higher intramuscular fat content and lower moisture (P < 0.05). Protein, fat, calcium, and amino acids were also much higher (P < 0.01) in fattening yak compared with the grazing yak. The levels of albumin (ALB), lactate dehydrogenase (LDH), triglyceride (TRIG), and amylase (AMYL) in serum indicated better nutritional status for fattening yaks. The transcriptomics analysis showed that the high expression of ACSL1 and ACACB genes improved the synthesis and deposition of fat in fattening yak, whereas the regulation of SLC7A8, ATP1A4, ATP1A1, SLC3A2, and CPA3 gene expression weakened the proteolysis. These results indicated that fattening with TMR improves the yield and quality of the yak meat.

Effects of Age and Muscle Type on the Chemical Composition and Quality Characteristics of Bactrian Camel (Camelus bactrianus) Meat

“…The proximate chemical composition of the muscle tissue was determined according to the procedure described by Liu et al [ 15 ], and the samples to be tested were thawed at 4 °C for 24 h before testing and were analyzed in the same laboratory. Moisture was measured using the direct drying method (at 105 °C), protein was tested using the Kjeldahl method, fat was determined using the Soxhlet extraction method, and the ash content was determined via ashing samples in a muffle furnace at 500 °C for 24 h, respectively.…”

“…Amino acids were quantified based on the Chinese recommended standards (GB 5009 124-2016) described by Liu et al and Dai et al [ 15 , 17 ], with some modifications. The protein was broken up into free amino acids by acid hydrolysis at 105 °C for 22 h and then separated using an AJS-01 amino acid special analytical column (C18, 3 μm, 4.6 × 150 mm; Welch Technology Co., Ltd., Shanghai, China) and derivatized using a ninhydrin solution.…”

“…The content of each amino acid was calculated based on the derivatives, which were determined under the above conditions. The amino acid contents are expressed as the average of three replicate tests in g/100 g, as described previously [ 15 , 17 ].…”

“…The fatty acids were detected based on the Chinese recommended standard (GB5009.168-2016) using previously described methods [ 15 , 18 ] with some modifications. The sample was extracted using a mixed solution of chloroform and methanol ( v : v , 2:1) to obtain the fat.…”

Dietary Energy Levels Affect Carbohydrate Metabolism-Related Bacteria and Improve Meat Quality in the Longissimus Thoracis Muscle of Yak (Bos grunniens)

“…The use of supplementary feeding could be an effective way to reduce the gap between the production of high-quality yak meat and increased market demand ( 4 ). Liu et al ( 5 ) reported that fattening yaks with a total mixed diet in the cold season can improve the yield and quality of the yak meat. Zhang et al ( 4 ) reported that supplementing a diet with high-protein in early-weaned yaks could increase intramuscular fat accumulation.…”