Effects of Different Dietary Energy and Protein Levels on Meat Quality of Yaks

DONG Tanqin; LI Hongli; CHAI Shatuo; LI Shengsheng; WANG Xun; WANG Haidong; MA Yuxi; ZHANG Xinjun; WU Hao; XIANG Yang; WANG Shuxiang; YANG Yingkui

doi:10.3969/j.issn.1006-267x.2022.07.040

Chinese Journal of Animal Nutrition >

2022 , Vol. 34 >Issue 7: 4512 - 4518

DOI: https://doi.org/10.3969/j.issn.1006-267x.2022.07.040

RESEARCH PAPER

Effects of Different Dietary Energy and Protein Levels on Meat Quality of Yaks

DONG Tanqin ,
LI Hongli ,
CHAI Shatuo ,
LI Shengsheng ,
WANG Xun ,
WANG Haidong ,
MA Yuxi ,
ZHANG Xinjun ,
WU Hao ,
XIANG Yang ,
WANG Shuxiang ,
YANG Yingkui

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1. Qinghai Academy of Animal Husbandry and Veterinary Sciences, Xining 810016, China;
2. Qinghai University, Xining 810016, China;
3. Ningxia Xiahua Meat Food Co., Ltd., Ningxia 750000, China;
4. China Agricultural University, Beijing 100193, China

Received date: 2022-01-08

Online published: 2022-07-14

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Abstract

This experiment was conducted to study the effects of different dietary energy and protein levels on meat quality of yaks. Forty-five healthy adult male yaks with similar age and body weight were randomly divided into 9 groups as low energy and low protein group (group Ⅰ), low energy and medium protein group (group Ⅱ), low energy and high protein group (group Ⅲ), medium energy and low protein group (group Ⅳ), medium energy and medium protein group (group Ⅴ, control group), medium energy and high protein group (group Ⅵ), high energy and low protein group (group Ⅶ), high energy and medium protein group (group Ⅷ) and high energy and high protein group (group Ⅸ), each group had 5 yaks. In a two-factor and three-level design, the three metabolizable energy levels were 9.5 (low energy), 10.6 (medium energy) and 11.7 MJ/kg (high energy), and the crude protein levels were 12% (low protein), 14% (medium protein) and 16% (high protein), respectively. Nine total mixed rations with different energy and protein levels were designed according to 3×3. The pre-trial period lasted for 10 days and the trial period lasted for 180 days. The results showed as follows:1) compared with the group Ⅴ (control group), the 45 min pH in longissimus dorsi muscle of yaks in groups Ⅲ and Ⅳ was significantly decreased (P<0.05), the brightness (L^*), redness (a^*) and yellowness (b^*) values of longissimus dorsi muscle were significantly increased (P<0.05), and the shear force of longissimus dorsi muscle was significantly decreased (P<0.05). 2) Compared with group Ⅴ, the hardness of longissimus dorsi muscle of yaks in groups Ⅶ, Ⅷ and Ⅸ was significantly increased (P<0.05), the adhesion of longissimus dorsi muscle in groups Ⅷ and Ⅸ was significantly increased (P<0.05), and the chewiness of longissimus dorsi muscle in group Ⅲ was significantly decreased (P<0.05). In conclusion, the longissimus dorsi muscle of yaks in medium energy and low protein group is superior in pH, meat color, shear force and texture data. Therefore, the meat quality of yaks fed the total mixed ration with the metabolizable energy level of 10.6 MJ/kg and crude protein level of 12% is better.

Key words： metabolizable energy; crude protein; yaks; meat quality

Cite this article

DONG Tanqin , LI Hongli , CHAI Shatuo , LI Shengsheng , WANG Xun , WANG Haidong , MA Yuxi , ZHANG Xinjun , WU Hao , XIANG Yang , WANG Shuxiang , YANG Yingkui . Effects of Different Dietary Energy and Protein Levels on Meat Quality of Yaks[J]. Chinese Journal of Animal Nutrition, 2022 , 34(7) : 4512 -4518 . DOI: 10.3969/j.issn.1006-267x.2022.07.040

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