Effects of fattening strategies on carcass traits, meat quality, fatty acid composition, and oxidative stability of longissimus muscle in yaks (Bos grunniens)

In the context of coexisting traditional and intensive yak production systems, clarifying the effects of different fattening strategies is crucial for optimizing meat quality and meeting consumer demands. This study compared three feeding regimes: traditional grazing (TG), low-concentrate (LC), and high-concentrate (HC) stall-feeding, in 18 yaks. The HC regimen enhanced carcass traits, average daily gain, dressing percentage, and marbling score, while also increasing myofiber size and drip loss. Shear force of meat from TG yak was greater than the two stall-fed groups and from LC yaks was greater than the HC yaks. Nutritionally, TG and HC meat had a higher polyunsaturated fatty acid (PUFA) content and PUFA: SFA ratio than LC meat. Importantly, grazing enriched n-3 PUFAs and improved oxidative stability, indicated by higher superoxide dismutase activity and lower malondialdehyde. The HC diet, however, increased n-6 PUFA and intramuscular fat. In conclusion, while feedlot finishing improves production efficiency and tenderness, grazing yields superior nutritional benefits and oxidative stability in yak meat. • Feedlot-fed improves yak carcass traits, while grazing improves meat oxidative stability. • High-concentrate diet enhances growth performance and improves meat quality in yaks. • Grazing yaks produced meat with higher n-3 PUFAs (EPA, DHA) and a superior n-6/n-3 ratio. • Diversified yak fattening strategies meet consumer demands for both quality and nutrition.