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《Animal Husbandry & Veterinary Medicine》 2019-01
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Effects of free-grazing and house-feeding on meat quality and safety in domesticated yaks

YANG Changfu;BAI Xue;GAO Yanhua;TANG Shanhu;GUO Chunhua;YANG Yunnan;JIANG Weirong;DONG Airong;ZHOU Jianxu;College of Life Science and Technology,Southwest Minzu University;MOE Key Laboratory of Protection and Utilization of Animal Genetic Resources in the Qinghai-Tibet Plateau;Xiaojin County Shengyuan Yak Breeding Professional Cooperative;  
This study was conducted to compare the effects of two feeding modes,free-grazing and house-feeding,on the physico-chemical properties,nutritional quality and safety quality of yak meat so as to provide theoretical basis for production of qualified and safe yak meat and to establish criteria for yak meat evaluation. Four male Maiwa yaks ( average body weight at 243±21. 43 kg) randomly selected for 100 days of house feeding,and six male Maiwa Yaks ( average body weight at 297. 17±65. 65 kg) for 100 days of free grazing. Then,the animals were slaughtered,and samples of their longissimus muscle and semi-tendinosus muscle from hind leg were collected to analyze their physicochemical properties,nutritional quality and safety quality. The results were as follows:( i) Different feeding modes significantly influenced the pH_(24 h) value of physico-chemical properties in yak meat ( P 0. 05). The red value ( a*value) and cooking loss rate of the meat from the free-grazing yaks was significantly higher than those of the meat from the house-feeding yaks ( P 0. 01). However,there was no significant difference in pH_(45 min) value and drip loss,and lightness ( L*value) and yellowness ( b*value) ( P0. 05).(ⅱ) Different feeding modes did not influence the content of dry matter,crude protein and ash in yak meat ( P0. 05).( ⅲ) Test results of safety indicators of both types of meat samples,including veterinary drug residue,heavy metal chromium,cadmium,mercury,volatile base nitrogen and heavy metal content of arsenic and lead,met the standards for green food. To sum up,there was no difference in nutritional quality between free-grazing yak meat and house-grazing yak meat. House-grazing yak meat was a better yak product with a higher pH_(24 h) value and lower cooking loss rate.Both meat samples produced by different feeding methods met the green food standards and were high-quality and safe animal products.
【Fund】: 国家科技支撑计划(2015BAD29802);; 阿坝州应用技术研究与开发资金项目;; 西南民族大学动物科学卓越农林培养计划
【CateGory Index】: S823.85
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