Analysis on the Difference of Mineral Element Content in Yak Meat

Objective: Analyze the differences in mineral element content in yak meat from Leiwuqi County, Changdu City, Tibet. Methods: This study focused on 431 yak meat samples from Leiwuqi County, Xizangchang City, including (Kamado Township, Leiwuqi Township, Yiri Township, Changmaoling Township, Gangse Township, Sangdo Township, Binda Township, Shangka Township, Jiasangka Township, Jiduo Township). The contents of K, Na, Ca, Mg, Se, Sr, Mn, Zn and Fe in yak meat were determined by microwave digestion ICP-MS. The difference of mineral element content in yak meat from different regions and parts were analyzed. Results: There were extremely significant differences in mineral elements in different parts of the meat of similar Uqi yaks (P<0.01). Extremely significant differences in Ca and Se elements (P<0.01) and significant differences in Zn and Fe elements (P<0.05). There were significant differences in K, Na, Ca, Mg, Se, and Mn elements (P<0.05), extremely significant differences in K, Mg, Se, Zn elements (P<0.01), and significant differences in Na and Ca (P<0.05). There were extremely significant differences in K, Na, and Mg elements (P<0.01), significant differences in Ca, Mn, and Zn elements (P<0.05). There were significant differences in K and Mn (P<0.05), extremely significant differences in Sr, Zn, and Fe elements (P<0.01), and significant difference in Ca and Fe elements (P<0.05). Conclusion: Yak meat from different regions had higher levels of K, Na, and Mg,Ca, Zn, and Fe take second place, the content of Se, Sr, and Mn was relatively low. The mineral elements in different parts of yak meat included K, Na, Mg in tenderloin, Ca in brisket, Se in hind legs, Sr, Mn in buttocks, and Zn, Fe in tendons, which had advantages in content and quality.