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| Effects of Different Feeding Systems on Volatile Flavor and Fatty Acid Composition of Yak Longissimus dorsi |
| YANG Yuanli, SHA Kun, SUN Baozhong, LEI Yuanhua, ZHANG Songshan, ZHANG Jiang, XIE Peng |
| 1.Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2.Yantai Research Institute, China Agricultural University, Yantai 264670, China; 3.Gaoliying Veterinary Health Inspection Station, Shunyi District, Beijing, Beijing 101300, China |
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Abstract In order to determine the effects of different feeding modes on the volatile flavor and the Longissimus dorsi of yaks from Qinghai province, China, a total of 12 adult male yaks aged 2 to 3 years under the two feeding modes of grazing and feedlot (6 animals in either group) for 6 months were selected. Longissimus dorsi muscles from these animals were used as experimental materials. Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile flavor and fatty acid composition of the muscle samples. The results showed that 13 saturated fatty acids (SFA), 5 monounsaturated fatty acids (MUFA) and 7 polyunsaturated fatty acids (PUFA) were detected in either of the two groups. The percentages of fatty acids decreased in the following order: SFA (40.77%) > PUFA (35.15%) > MUFA (24.07%) for the grazing group, and SFA (44.72%) > MUFA (40.10%) > PUFA (15.18%) for the feedlot group. A total of 32 volatile flavor substances were detected in the two groups, including 4 ketones, 10 aldehydes, 2 acids, 1 ester, 5 alcohols, 2 olefins, and 8 aromatics, 26 of which were detected in the grazing group and 30 in the feedlot group. In summary, the fattening model has a greater impact on the volatile flavor and fatty acid composition of yak muscle.
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2020, Vol. 34 
