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Volume 7, 2025 - Issue 2

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Effect of different protein levels in diets on the quality of yak meat based on electronic nose and sensory evaluation

by Meisong Wang 1 ,  Rong Hu 2 ,  Haiyue Wu 2  and  Zhongxin Yan 2,3,4,*
1
College of Agriculture and Animal Husbandry, Qinghai University, Xining, 810016, China
2
Qinghai Academy of Animal Science and Veterinary Medicine, Qinghai University, Xining, 810016, China
3
Qinghai Engineering Research Center of Yak, Xining, 810016, China
4
Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, Xining, 810016, China
*
Author to whom correspondence should be addressed.
JGSR  2025 7(2):153; https://doi.org/10.69610/j.gsr.202504300
Received: / Accepted: / Published Online: 30 April 2025
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Abstract

This study investigates the impact of varying protein levels in yak diets on the sensory quality and volatile profiles of yak meat. The experiment utilized electronic nose technology to analyze volatile organic compounds (VOCs) in meat samples, alongside sensory evaluation to assess attributes like color, texture, and odor. Three groups of yaks were fed diets with low (12%), medium (14%), and high (16%) protein levels. The results indicated that the low-protein group scored highest in terms of sensory attributes, particularly color and texture, while the medium-protein group had the lowest scores. The high-protein group had higher odor scores but presented drier meat with less fat content. Electronic nose analysis revealed significant differences in the volatile odors associated with different protein levels, particularly aromatic alkanes, inorganic sulfur compounds, and long-chain alkanes. The study highlights how dietary protein levels influence both the sensory quality and volatile composition of yak meat, providing insights into improving meat production processes for better market competitiveness.

Keywords: Yak meat; Protein levels; Sensory quality; Volatile organic compounds (VOCs); Electronic nose.;
Copyright: © 2025 by Wang, Hu, Wu and Yan. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY) (Creative Commons Attribution 4.0 International License). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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ACS Style
Wang, M.; Hu, R.; Wu, H.; Yan, Z. Effect of different protein levels in diets on the quality of yak meat based on electronic nose and sensory evaluation. Journal of Globe Scientific Reports, 2025, 7, 153. doi:10.69610/j.gsr.202504300
AMA Style
Wang M, Hu R, Wu H et al.. Effect of different protein levels in diets on the quality of yak meat based on electronic nose and sensory evaluation. Journal of Globe Scientific Reports; 2025, 7(2):153. doi:10.69610/j.gsr.202504300
Chicago/Turabian Style
Wang, Meisong; Hu, Rong; Wu, Haiyue; Yan, Zhongxin 2025. "Effect of different protein levels in diets on the quality of yak meat based on electronic nose and sensory evaluation" Journal of Globe Scientific Reports 7, no.2:153. doi:10.69610/j.gsr.202504300

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