Browse > Article
http://dx.doi.org/10.5713/ajas.2004.410

Growth Performance, Carcass Composition and Meat Quality of Jiulong-yak (Bos grunniens)  

Zi, X.D. (College of Life Science and Technology, Southwest University for Nationalities)
Zhong, G.H. (College of Life Science and Technology, Southwest University for Nationalities)
Wen, Y.L. (College of Life Science and Technology, Southwest University for Nationalities)
Zhong, J.C. (College of Life Science and Technology, Southwest University for Nationalities)
Liu, C.L. (Animal Husbandry Bureau of Jiulong County)
Ni, Y.A. (Animal Husbandry Bureau of Jiulong County)
Yezi, Y.H. (Animal Husbandry Bureau of Jiulong County)
Ashi, M.G. (Animal Husbandry Bureau of Jiulong County)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.17, no.3, 2004 , pp. 410-414 More about this Journal
Abstract
Estimated liveweights, carcass characteristics, the proximate composition and amino-acid composition of the whole rib cut of the 10th/12th thoracic vertebrae have been determined for Jiulong-yak. The animal grows rapidly up to puberty at 2-3 years of age. At those ages, females reached 143.0$\pm$34.7 kg and 184.0$\pm$30.8 kg (SD) respectively, which was 60 to 80% of their mature weight at 6 to 7 yr old, then the rate of growth significantly slowed down. Males continued to rapidly increase body weight until an older age possibly due to the selection procedures. Animals included 20 males aged from 2.5 to 6.5 yr, seven females aged of 4.5 yr and 11 steers aged of 4.5-5.5 yr were slaughtered for carcass determination and chemical analysis of meat samples. Dressing-out percentage and ribeye area ranged from 48.53-55.04% and 48.02-68.56 $cm^2$ respectively, both of which differed by age and sex. Yak meat is scarlet in color and intramuscular marbling is poor. The 10th/12th rib-cut contained 24.99-31.93% dry matter; 19.98-22.58% protein; 2.52-10.86% fat and 0.93-1.00% ash. Meat from females and steers contained a higher percentage of fat than those from bulls. The pH of M. Longissimus dorsi measured at 24 h post-mortem ranged from 5.84-6.11. Amino acid composition was similar to that for other red meat, except for a lower content of methionine (1.26 g/100 g meat). The results indicated that yak meat can make a valuable contribution to the diets for the highlanders.
Keywords
Jiulong-yak; Meat Performance; Meat Quality;
Citations & Related Records

Times Cited By Web Of Science : 6  (Related Records In Web of Science)
Times Cited By SCOPUS : 6
연도 인용수 순위
1 Abouheif, M., S. Basmaeil and M. N. Bakkar, 1990. A standard method for jointing camel carcasses with reference to the effect of slaughter age on carcass characteristics in Najdi camels. 1- Whole- sale cut weight. Asian-Aust. J. Anim. Sci. 3 (2):97-102.
2 Hara, A. and N. S. Radin. 1978. Lipid extraction of tissues with a low-toxicity solvent. Analytical Biochemistry 90, pp. 420-426.
3 Paul, A. A. and D. A. T. Southgate. 1978. McCance and Widdowson’s The Composition of Foods, 4th (revised and extended) edn of MRC Special Report No. 297. Elsevier/ North-Holland Biomedical Press, Amsterdam.
4 Wei, R. L., D. S. Liu, S. Bao and X. Ren. 1981. Analyses of effect on meat of F1 hybrid of interspecific cross between female yak and common bull. China Yak 2:5-15.
5 Zhong, G. H., X. B. Zhao and F. S. Du. 1994b. Meat performance of Jiulong-yak${\times}$Luhuo yak in Luhuo County of Sichuan Province. J. Southwest Nationalities College (Natural Science Edition) 3:212-216.
6 Baik, D. H., M. A. Hoque, G. H. Park, H. K. Park, K. S. Shim and Y. H. Chung. 2003. Heritabilities and genetic correlation and sire and environment effects on meat production potential of Hanwoo cattle. Asian-Aust. J. Anim. Sci. 16(1):1-5.
7 Pu, F. T., R. C. Zhang, W. L. Gao and D. R. Yuan. 1987. Determination on the meat composition and meat performance of Tianzhu White yak. China Yak 4:22-25.
8 Cai, L. and G. Wiener. 1995. The Yak. Bangkok: the Regional Office for Asia and the Pacific of the Food and Agriculture Organization of the United Nations.
9 Rice, E. E. 1978. The nutritional content of meat and meat products. In The Science of Meat Products, 2nd Ed. (Ed. J. F. Price and B. S. Schweigert). Food and Nutrition Press, Westport, CT. pp. 287-327.
10 Berg, R. T. and R. M. Butterfield. 1976. New Concepts of Cattle Growth. Sydney University Press.
11 Zheng, P. L. 1986. Bovine Breeds in China. Shanghai Scientific and Technical Publisher 117-143.
12 Bidner, T. D., A. R. Schupp, A. B. Mohamad, N. C. Rumore, R. E. Montgomery, C. P. Bagley and K.W. McMillin. 1986. Acceptability of beef from Angus-Hereford or Angus- Hereford- Brahman steers finished on all-forage or a high energy diet. J. Anim. Sci. 63:381-387.
13 French, P., E. G. O’Riordan, F. J. Monahan, P. J. Caffrey, M. T. Mooney, D. J. Troy and A. P. Moloney. 2001. The eating quality of meat of steers fed grass and/or concentrates. Meat Science 57(4):379-386.
14 Dawood, A. A. and M. A. Alkanhal. 1995. Nutrient composition of Najdi-camel meat. Meat Science 39(1):71-78.
15 Muir, P. D., J. M. Deaker and M. D. Bown. 1998. Effects of forage- and grain-based feeding systems on beef quality: A review. N. Z. J. Agric. Res. 41:623-635.
16 Bidner, T. D., A. R. Schupp, R. E. Montgomery and J. C. Carpenter. 1981. Acceptability of beef finished on all-forage, forage-plus-grain or high energy diets. J. Anim. Sci. 53:1181- 1187.
17 Reagan, J. O., J. A. Carpenter, F. T. Bauer and R. S. Lowrey. 1977. Packaging and palatability characteristics of grass and grassgrain fed beef. J. Anim. Sci. 46:716-721.
18 Kempster, A. J., G. L. Cook and M. Grantley-Smith. 1986. National estimates of the body composition of British cattle, sheep and pigs with special reference to trends in fatness. Meat Science 17:107-138.
19 Lv, G. H. 1980. The regulation of change of yak’s body weight and relationship between its slaughtered age and different seasons under the condition of natural grazing. Abstract Collection of Theses of Animal Husbandry and Veterinary Medicine of China 26:1-20.
20 AOAC. 1980. Official Methods of Analysis (13th Ed.). Association of Official Analytical Chemists, Washington, DC.
21 SPSS. 1999. SPSS for Windows. Release 10.05, Standard version. Inc., 1989-1999.
22 Cai, L. 1992. China Yak. Beijing: Agriculture Publication House.
23 Nilzen, V., J. Babol, P. C. Dutta, N. Lundeheim, A. C. Enfalt and K. Lundstrom. 2001. Free range rearing of pigs with access to pasture grazing effect on fatty acid composition and lipid oxidation products. Meat Science 58(3):267-275.
24 Pellet, P. L and V. R. Young. 1990. Role of meat as a source of protein and essential amino acids in human nutrition. In Meat and Health. Advances in Meat Research. (Ed. L. J. Pearson and T. R. Dutson). Vol 6 Elsevier Applied Science pp. 329-370.
25 Zi, X. D. 2003. Reproduction in female yaks (Bos grunniens) and opportunities for improvement. Theriogenology 59(5-6):1087-1485.   DOI   ScienceOn
26 Zhong, G. H., Y. Fang, B. Shen and X. D. Zi. 1994a. Observations on adaptability of Jiulong-yak in Qinghai and Gansu Provinces. J. Southwest Nationalities College (Natural Science Edition) 4:410-415.
27 Cai, L. 1980. The good meat-purpose - the investigation and study of Jiulong-yak. China Yak 1:14-40.
28 Ren, C. L. and Z. N. Wu. 1995. Meat output of the crosses of Jiulong-yak crossing with local yak breeds in Li County of Sichuan. China Yak 2:32-35.