Carcass characteristics and meat quality attributes of cattleyak in Tibet Plateau

• Published in: Food Science of Animal Products 2023-10, Vol.1 (3), p.9240027
• Main Authors: Yu, Yang, Zhou, Zhiwei, Jin, Yulan, Zhou, Zhiqiang, Shi, Jianyang, Fu, Yu, Luo, Xiaolin, Li, Huade, Suman, Surendranath P., Guan, Jiuqiang, Sun, Qun
• Format: Article
• Language: English
• Subjects: carcass characteristics; cattleyak; fatty acids; myofibrillar protein; tenderness
• ISSN: 2958-4124; 2958-3780
• DOI: 10.26599/FSAP.2023.9240027

Cattleyak, the interspecies hybrid from cattle (males) and yak (females), displays a faster growth rate and higher feeding efficiency than yak with usually one-year shorter raising cycle. This study aimed to assess the carcass characteristics and meat quality attributes of cattleyak by compared to yak at a similar bodyweight. Results showed that cattleyak exhibited an elevated dressing percentage (58.33%) and a significantly higher content of healthy fatty acids, including eicosapentaenoic acid (5.64%) and docosahexaenoic acid (0.46%) (P < 0.05). Compared to yak meat, the tenderness of cattleyak meat was significantly enhanced (P < 0.05), with the lower Warner-Bratzler shear force (59.53 N) and hardness value (580.92 g), as well as the significant reduction of more than 20% of muscle fiber diameter (P < 0.05). Additionally, myofibrillar proteins in cattleyak, including desmin, tropomyosin, and troponin-T, degraded faster than those in yak (P < 0.05), indicating their role in tenderization improvement in cattleyak. These findings suggest that, in comparison to yaks of the similar bodyweight, cattleyaks with less than one year of the raising cycle have improved meat quality and economic efficiency.