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| Comparative Studies on Beef Amino Acid Composition and Fatty Acid Composition of Qinghai Yak and Qinchuan Cattle |
| HOU Li;CHAI Sha-tuo;LIU Shu-jie;CUI Zhan-hong;ZHANG Xiao-wei;ZHAO Yue-ping |
| 1. Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science in Qinghai Province, National Key Laboratory Cultivating
Base of Plateau Grazing Animal Nutrition and Ecology, College of Academy of Animal and Veterinary Sciences,
Qinghai University, Xining 810016, China；2. Qinghai Provincial Bureau of Grain, Xining 810000, China |
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Abstract Meat characteristics and potential superiority of Qinghai yak were analyzed by comparing differences in amino
acid composition and fatty acid composition from Qinchuan cattle. Meat samples from Qinchuan cattle and adult yaks in
South Qinghai, Datong county and the region around Qinhai Lake were analyzed for amino acid composition and fatty acid
composition. The results obtained showed that: 1) protein content was higher in yak meat regardless of the region or the age
than in Qinchuan cattle meat, with no statistically significant difference (P ＞ 0.05), while fat content in Qinchuan cattle
meat was statistically significantly higher (P ＜ 0.01); 2) the meat of adult yaks from South Qinghai exhibited significantly
increased levels of EAA/NAA ratio, EAA/TAA ratio, 18:2 cis-12,15, α-linolenic acid, arachidic acid, eicosapentaenoic acid,
polyunsaturated fatty acids (PUFA), essential fatty acids, PUFA/SFA ratio and n-3 polyunsaturated fatty acids (P ＜ 0.05 or
P ＜ 0.01), but significantly decreased levels of palmitic acid, EPA and n-6/n-3 ratio (P ＜ 0.05 or P ＜ 0.01); 3) the meat
of yaks from Datong county was statistically significantly higher than Qinchuan cattle meat in the levels of lysine, histidine
and pentadecanoic acid (P ＜ 0.05 or P ＜ 0.01) but significantly lower in the levels of lauric acid, linoleic acid, PUFA,
EFA, n-6 PUFAs and n-6/n-3 ratio (P ＜ 0.05 or P ＜ 0.01); 4) the meat of adult yaks from the region around Qinghai Lake
revealed significantly higher levels of praline, pentadecanoic acid, palmitoleic acid, heptadecanoic acid and C18:2 cis-12,15
and significantly lower levels of lauric acid and n-6/n-3 ratio when compared to Qinchuan cattle meat (P ＜ 0.05 or P ＜
0.01); 5) significantly higher levels of tryptophan, tetradecanoic acid, 10-heptadecenoic acid, cis-vaccenic acid, linoleic acid,
α-linolenic acid, C20:3 cis-5,8,11, C20:3 cis-7,10,13, arachidonic acid, EPA, PUFA, EFA, PUFA/SFA ratio and n-6/n-3 ratio
were found in the meat of yak calves from Datong as well as significantly lower levels of praline, C14:1 cis-9, palmitic acid,
heptadecanoic acid, oleic acid, SFA, MUFA and n-6/n-3 ratio (P ＜ 0.05 or P ＜ 0.01). From this study we concluded that
the meat of adult yaks from Qinghai contains slightly higher amounts of proteins and essential amino acids than Qinchuan
cattle meat despite having similar amino acid composition. Despite containing slightly less amino acids, yak calf meat is
more rational in n-6/n-3 ratio than Qinchuan cattle meat, both fluctuating around 4, and shows a PUFA/SFA ratio of 1:1.5,
suggesting that yak meat contains high-quality fatty acids, especially the meat of yak calves.
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2013, Vol. 27 
