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| Comparison of Nutritional Quality and Volatile Flavor Substances in Grazing and Housed Yak Meat |
| HAN Liping, LI Shengsheng, LIU Wen, GAO Dong, MA Jibing |
| 1. College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China; 2. Academy of Animal Science and Veterinary, Qinghai University, Xining 810016, China; 3. Qinghai Yak Engineering Technology Research Center, Xining 810016, China; 4. Fushun Food Inspection and Testing Institute, Fushun 113000, China |
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Abstract In order to investigate the effects of different feeding methods on the nutritional quality and flavor of yak meat, the amino acid and fatty acid compositions of meat from grazing and housed yaks were determined, and the volatile flavor substances were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that 18 amino acids and 34 fatty acids were detected in yak meat from each feeding system, and the contents of essential amino acids (8.91%), docosahexaenoic acid (0.21%), and unsaturated fatty acids (53.53%) in yak meat from the grazing group were significantly higher than those of the housed group (P < 0.05), and the score of ratio coefficient of amino acid (SRC) of the grazing group was higher than that of the housed group (78.03 versus 76.54), indicating that yak meat from the grazing group had better nutritional value in terms of essential amino acids. Altogether, 39 volatile flavor substances were detected in yak meat irrespective of feeding method, including seven aldehydes, seven alcohols, five esters, three ketones, seven olefins, three acids, and seven other types. Seven key aroma components were detected in the grazing group and five in the housed group, 2-methylbutanal, isovaleraldehyde, isopropyl mercaptan, 2,3-butanedione and 3-hydroxy-2-butanone being common to both groups. Based on relative odor activity values and variable importance in projection (VIP) scores, nine key differential flavor components between the groups were identified. In conclusion, yak meat from the grazing group had better amino acid and fatty acid compositions, and the volatile flavors of yak meat from the two feeding conditions were good but significantly different.
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2025, Vol. 39 
