Abstract:Three different body parts of yak meat from five regions of Qinghai Plateau were selected to analyze, evaluate and compare the nutritional compositions, providing a basis for the development and utilization of yak meat reprocessed products in Qinghai Plateau. SPSS 19.0 was used to conduct the principal component analysis and multiple comparative analysis of nutritional compositions of yak meat from the same body parts in five different regions and the different body parts in the same region in Qinghai plateau, respectively. At the same time, the differences among yak meat in Qinghai plateau region and other provinces, and among yak meat and other varieties of beef were also compared. Finally, the indicative compositions greatly contributing to the yak meat quality were evaluated comprehensively. There were differences in indicative nutrients, but they all had the characteristics of 'high protein, low fat and rich nutrition'. The trend of positive correlation between the nutrients of yak meat and local altitude was related to grazing and feeding management. Yaks at high altitudes got more nutrients by eating grasses with more nutrients and energy. In addition to the above-mentioned factors, the nutritional compositions of different varieties of beef were also related to the life behavioral patterns, eating and feeding conditions, semi-wild grazing environment and other factors. After comprehensive evaluation, the quality of yak meat from Longmen township, Tianjun county, Haixi prefecture and Shaliuhe town, Gangcha County, Haibei Prefecture were better than that from other regions. The reason was that the precipitation of climatic factors was one of the main factors of herbage growth, which indirectly affected the quality of yak meat. This study could provide a basis for quality control of yak meat in Qinghai Plateau with high nutritional value.
