Results of studying the fatty acid composition of yak meat of Mongolia

Tserenkhand Zorigtbaatar^1*, Tumurtogtokh Erdenetsogt², Damdinsuren Dorjoo³, Erkigul Bukyei⁴, Enkhjargal Buyandelger⁵

* Corresponding Author: Tserenkhand Zorigtbaatar

^1,2,3,5 Professor, Department of Commodity study, monitoring and inspection, SASB, Mongolian University of Life Sciences, Mongolia

⁴ Professor, Department of Food and Agriculture, SET, Mongolian University of Life Sciences, Mongolia

Digital Object Identifier: 

https://doi.org/10.53468/mifyr.2023.03.03.1

Abstract— The objective of this paper was to compare the general chemical parameters and fatty acid composition of yak meat of 2 different ages bred in 2 different regions. The survey was conducted from November 2022 to June 2023. Yak meat is rich in myoglobin, which easily oxidizes with oxygen in the air, giving the meat a brownish-red color. Yak fat has a bright yellow color due to the high amount of carotene that produces vitamin A. In our study, we determined the general chemical parameters and fatty acid composition by preparing meat samples from yaks bred in Duut soum of Hovd province and Bulgan soum of Arkhangai province. According to the results of the research, which the contents of moisture of yak meat was 68.06%, fat was 4.94%, protein was 22.5%, calories were 147.5 kcal, and mineral was 1.15%. In determining the composition of fatty acids, the unsaturated fatty acids of the Duut yak meat in the high mountain region were 60.69%, and the saturated fatty acids were 38.8%, also the unsaturated fatty acids of the Bulgan yak meat in the forest region were 48.89%, and the saturated fatty acids were 50.99%. Also, among the saturated fatty acids in yak meat, palmitic acid 19.88%-23.89%, stearic acid 11.83%-14.17%, and oleic acid 35.4%-40.67% were the most abundant among unsaturated fatty acids. The samples yielded similar results in general chemistry, but differed in fatty acid composition. It is believed that it depends on the characteristics of the locality and natural area where the samples were prepared.

Keywords— Fatty acid, Calories, Protein, Fat, Yak Meat

Article History: Received 05 June 2023, Received in revised form 09 June 2023, Accepted 27 August 2023