Recent Progress in the Development and Utilization of Yak Blood Protein Resources
WANG Yifan, Lü Yongkang, LI Qing, ZHANG Yuhong, WANG Shanshan, HONG Hui, TAN Yuqing, LUO Yongkang
1. College of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083, China; 2. Institute of Agri-products Development and Food Sciences, Xizang Academy of Agriculture and Animal Husbandry Sciences, Lhasa 850000, China
Abstract：Yak blood is one of the main by-products during the slaughter and processing of yaks. Compared with other animal bloods, yak blood has a significant advantage in terms of nutrient contents such as proteins, vitamins and minerals. Accounting for 15.5% of the whole blood, yak blood protein has a very broad prospect for exploitation and utilization. This paper focuses on the functional properties of bioactive proteins in yak blood and the techniques for their extraction. It also introduces recent progress in the development and utilization of yak blood products. Finally, an outlook on the future development trend of yak blood resources is given with a view to providing references for further development and utilization of yak blood resources.
王一帆，吕永康，李 晴，张玉红，王姗姗，洪 惠，谭雨青，罗永康. 牦牛血蛋白资源开发利用研究进展[J]. 肉类研究, 2025, 39(6): 68-76.
WANG Yifan, Lü Yongkang, LI Qing, ZHANG Yuhong, WANG Shanshan, HONG Hui, TAN Yuqing, LUO Yongkang. Recent Progress in the Development and Utilization of Yak Blood Protein Resources. Meat Research, 2025, 39(6): 68-76.
2025, Vol. 39 
