Composition analysis on intermuscular fatty acid of Qinghai Datong yak | 青海大通牦牛肌间脂肪酸组成分析
2009
Zhang Yonghui, Chinese Academy of Agricultural Sciences, Lanzhou (China), Lanzhou Institute of Animal Husbandry and Veterinary Pharmaceutics Sciences | Yan Ping, Chinese Academy of Agricultural Sciences, Lanzhou (China), Lanzhou Institute of Animal Husbandry and Veterinary Pharmaceutics Sciences | Liang Chunnian, Chinese Academy of Agricultural Sciences, Lanzhou (China), Lanzhou Institute of Animal Husbandry and Veterinary Pharmaceutics Sciences
[Objective] The study aimed to provide a theoretical basis for rational utilization of Datong yak resource. [Method] By qualitative and quantitative determination with gas chromatograph, the composition and content of intermuscular fatty acid of Datong yak were compared with those of Datong yellow cattle. [Result] Comparing with Datong yellow cattle, Datong yak had lower saturated fatty acid (SFA) content and higher polyunsaturated fatty acid (PUFA) content at extremely significant level (P＜0.01), while the difference of monounsaturated fatty acid (MUFA) contents between them was not significant (P＞0.05). The PUFA/SFA and n-6/n-3 PUFA of Datong yak were in accordance with the recommended proportions. [Conclusion] The intermuscular fatty acid composition of Datong yak is superior to that of local yellow cattle, which indicates that Datong yak meat has high nutritive value and wide development prospect.
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