Analysis and Evaluation of the Fatty Acid Composition in Different Positions of Jiulong Yak

Abstract:

Fatty acid has an important effect on meat quality. In the present study，the composition and content of fatty acid from different position of yak meat are analyzed by GC-MS to evaluate the quality of meat among neck，sirloin，highrib and knuckle. The results demonstrated that highrib has the highest level of saturated fatty acid while the lowest is knuckle，and the difference were significant（p<0.05）. For unsaturated fatty acid，there is significant difference between knuckle and neck（p<0.05），with highest level in knuckle. The ratio of polyunsaturated fatty acid/saturated fatty acid is an important indicator for meat quality evaluation，and the difference between sirloin and knuckle is significant（p<0.05）. n-6/n-3 ratio has no difference among the other positions except neck. In conclusion，some recommendations can be provide on processing to extend shelf life according to the analysis and evaluation of the quality of different positions from the nutritional point of view.