Correlations of Yak Liver Fat Content with Eating Quality and Fatty Acid Composition

doi:10.7506/spkx1002-6630-201406035

Abstract

Abstract:

In the present study, the correlations of liver fat content with eating quality and fatty acid composition of Haibei
yak were investigated. Fatty acid composition was determined by an internal standard method. Livers of yellow cattle were
used as control. The results showed that yak liver exhibited a significant increase in a* value and a significant decrease
in water loss rate compared with the control group (P ＜ 0.01). The content of saturated fatty acids content in yak liver
was significantly lower than in the control group (P ＜ 0.01), and there was a very significant difference in the content of
functional fatty acids between the two groups (P ＜ 0.01). The polyunsaturated to saturated fatty acid ratio (P/S) of yak liver
was 0.51, which was in line with the value recommended by the World Health Organization, greater than 0.4. The n-6/n-3
ratio was less than the recommended value. Correlation analysis demonstrated that liver fat content and water loss rate were
positively correlated with each other (P ＜ 0.01). Liver fat content showed a significantly positive correlation with saturated
fatty acid, mono unsaturated fatty acid, stearic acid, eicosapntemacnioc acid and docosahexaenoic acid contents (P ＜ 0.05),
and a significantly negative correlation with the content of polyunsaturated fatty acid (P ＜ 0.01). In conclusion, yak liver
has excellent eating quality and high nutritional value.

Key words: liver fat content, eating quality parameters, fatty acid composition

CLC Number:

TS251.95

WANG Yong-xiang1, ZHANG Yu-bin1, HAN Ling1, YU Qun-li1,*, BAO Shan-ke2. Correlations of Yak Liver Fat Content with Eating Quality and Fatty Acid Composition[J]. FOOD SCIENCE, 2014, 35(6): 164-167.

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