A method for producing snowflake beef by seasonally housing and short-term fattening yaks

Abstract

The application discloses a kind of methods for producing snowflake beef by seasonally feeding yak in a short period of fattening, and belongs to the field of animal husbandry.The application realizes efficient output of snowflake beef by selecting fattening yak, selecting fattening season and time, and using daily feed in the early and late fattening periods through short-cycle seasonal fattening.The core of the application is to use high-energy low-fiber daily feed in the early fattening period and low-protein daily feed without soybean meal in the late fattening period to promote intramuscular fat deposition of yak, so as to realize efficient output of snowflake beef.The production of snowflake beef by yak is of great significance to improve the economic benefits of yak breeding in plateau pastoral areas and meet the demand of Chinese market for high-quality beef.

Description

Technical Field

[0001] This invention relates to the field of animal husbandry, specifically to a method for producing marbled beef from yaks through seasonal stall feeding and short-term fattening. Background Technology

[0002] With rising national income and changing dietary patterns, beef consumption has been increasing year by year. Wagyu beef refers to beef where fat is deposited between muscle fibers, forming a red and white speckled distribution, giving it a snowflake-like appearance; it is considered a high-end cut of beef. Wagyu beef is not only low in cholesterol and high in unsaturated fatty acids, but it is also tender, juicy, and has a superior taste, making it highly popular among consumers.

[0003] Yaks are an important source of beef in my country, but due to the unique climate of the plateau and outdated breeding techniques, yaks lack adequate nutritional requirements and feeding standards, resulting in long slaughter cycles, coarse muscle fibers, and tough meat, leading to a shortage of high-quality yak beef. Yak beef has long been sold primarily as inexpensive fresh, frozen, or dried products, with low economic added value, and its economic potential has not been fully realized. Developing new technologies to produce marbled beef from yaks is of great significance for improving the economic benefits of yak farming in plateau pastoral areas and meeting the market demand for high-quality beef in my country.

[0004] However, there are several technical challenges in producing marbled beef from yaks: First, in terms of breed, current marbled beef production technology mainly utilizes Wagyu, Angus, local yellow cattle, and their hybrid offspring. These breeds have strong intramuscular fat deposition capabilities, making it easy for their muscles to develop marbling. Yaks, on the other hand, have coarse muscle fibers and less intramuscular fat deposition, making marbled beef production from yaks difficult. Second, in terms of the production environment, yaks primarily live in high-altitude areas with short warm seasons (May-September) and long, cold cold seasons (October-April of the following year). Yaks have high metabolic heat production to resist the cold, which is unfavorable for marbled beef production. Third, in terms of nutritional regulation technology, nutritional needs vary greatly across seasons. The nutritional requirements for fattening yaks for marbled beef differ significantly from existing technical parameters, and there is a lack of nutritional requirements and feeding standards tailored to the seasonal needs of yaks. Fourth, in terms of breeding models, current marbled beef production based on breeds such as Wagyu and Angus mainly involves programmed feeding at various stages, including the calf stage, growth stage, early fattening stage, and late fattening stage, with calves typically slaughtered at around 25-30 months of age. Due to the unique natural environment and outdated breeding methods in the plateau region, yak farming in pastoral areas differs from that in agricultural areas. Yaks are typically fattened from 3-4 years old, making it impossible to achieve full-cycle fattening for marbled beef production. Therefore, existing breeding techniques are unsuitable for yak marbled beef production. Yak marbled beef production requires a combination of precise nutritional control and scientific feeding management techniques, achieving high-efficiency output through short-cycle seasonal fattening. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of existing technologies and provide a method for producing marbled beef from yaks through seasonal, short-term fattening. Belonging to the field of animal husbandry, this invention achieves high-efficiency production of marbled beef from yaks through short-cycle seasonal fattening by selecting the right fattening yaks, choosing the right fattening season and time, and coordinating the diets in the early and late stages of fattening. The core of this invention lies in using a high-energy, low-fiber diet in the early stage of fattening, combined with a low-protein diet without soybean meal in the later stage, to synergistically promote intramuscular fat deposition in yaks, thereby achieving high-efficiency production of marbled beef. Utilizing yaks to produce marbled beef is of great significance for improving the economic benefits of yak farming in plateau pastoral areas and meeting the market demand for high-quality beef in my country.

[0006] To achieve the above technical effects, the following technical solution is adopted: A method for producing marbled beef from yaks through seasonal stall feeding and short-term fattening includes the following steps: Step S1: Selection of fattening yaks Select castrated male yaks aged 2-2.5 years or culled female yaks aged 3-4 years that have a rectangular body shape, deep chest, broad hindquarters, large and bright eyes, strong hooves, and short and thick neck; Step S2: Selection of Fattening Season and Time In the plateau region, yaks are fattened in stalls during the warm season from May to July and slaughtered during the cold season from November to December, with a fattening period of 5 to 6 months. Step S3: Fattening program and diet composition 1. Early fattening stage: The mass ratio of each ingredient in the high-energy, low-fiber diet is as follows: corn 30.0-40.0%, wheat bran 7.0-9.0%, soybean meal 4.0-4.5%, rapeseed meal 4.0-6.0%, salt 0.2-0.4%, baking soda 0.6-1.0%, calcium carbonate 0.2-0.4%, Angel active yeast 0.05-0.10%, soybean oil 0.5-0.8%, fattening cattle premix 2.0-3.0%, oat hay 30.0-50.0%; Nutritional levels of the high-energy, low-fiber diet: net energy for weight gain 4.0-5.0 MJ / kg, crude protein content 11.0-12.0%, neutral detergent fiber content 30.0-40.0%, acid detergent fiber content 15.0-20.00%, calcium 0.40-0.60%, phosphorus 0.40-0.60%; 2. Late fattening stage: The mass ratio of each ingredient in the soybean meal-free, low-protein diet is as follows: corn 42.0-45.0%, wheat bran 10.0-14.0%, rapeseed meal 4.0-5.0%, calcium bicarbonate 0.10-0.15%, soybean oil 0.60-0.90%, oat hay 32-37%, and fattening cattle premix 3.0-3.5%; the nutritional levels of the soybean meal-free, low-protein diet are as follows: crude protein content 9.0-11.0%, net energy for weight gain 4.8-5.0 MJ / kg, neutral detergent fiber content 29.0-33.0%, acid detergent fiber content 16.0-18.0%, calcium 0.4-0.7%, and phosphorus 0.3-0.5%. Step S4: Feeding and Management First, the yaks selected in step S1 are quarantined for 10-15 days and their health status is observed. At the same time, brucellosis, tuberculosis and other diseases are quarantined. Diseased cattle are culled. Second, fattening cattle are dewormed with trichlorfon. Three days after deworming, they are given a stomachic powder, 500g each time, once a day for three consecutive days. Before fattening, after a 10-14 day adaptation period, the feed is gradually changed. During the fattening feeding period, feeding is carried out at 08:00 and 16:00 every day. Before feeding, the corresponding fattening ration is mixed evenly according to the formula ratio to make a total mixed ration. Free access to feed and water is provided, ensuring that each experimental yak has 3-8% leftover feed after eating. The feed is chopped and cleaned, and foreign objects such as nails and plastics are strictly prevented. Sufficient and clean water source is guaranteed for the yaks. The cattle bed, trough, and water trough are cleaned and washed every day, and manure is removed. When a yak's feed intake decreases, its back and loin become broad and flat, its bony tubercles are not obvious, its rib fat is thick, and its body shape becomes barrel-shaped, it is ready for slaughter.

[0007] Furthermore, the fattened yaks in step S1 weigh between 180 and 220 kilograms.

[0008] Furthermore, the dosage of trichlorfon for fattening cattle in step S4 is 1g / 100kg body weight.

[0009] Furthermore, the mass ratio of each ingredient in the high-energy, low-fiber diet during the early fattening stage in step S3 is as follows: The diet consists of 37.80% corn, 8.40% wheat bran, 4.14% soybean meal, 4.80% rapeseed meal, 0.30% salt, 0.60% baking soda, 0.30% calcium carbonate, 0.06% Angel active yeast, 0.6% soybean oil, 3.0% fattening cattle premix, and 40% oat hay. The nutritional levels of the high-energy, low-fiber diet in the early fattening stage of step S3 are: net energy for weight gain 4.4 MJ / kg, crude protein content 11.87%, neutral detergent fiber content 37.30%, acid detergent fiber content 18.95%, calcium 0.56%, and phosphorus 0.49%.

[0010] Furthermore, in step S3, the mass ratio of each ingredient in the low-protein, soybean meal-free diet during the later stages of fattening is as follows: The diet consists of 43.55% corn, 12.87% wheat bran, 4.55% rapeseed meal, 0.13% calcium bicarbonate, 35.00% oat hay, 0.65% soybean oil, and 3.25% premix. The nutritional levels of the low-protein, soybean meal-free diet in the later fattening stage of step S3 are as follows: crude protein 10.04%, net energy for weight gain 4.92 MJ / kg, neutral detergent fiber 30.38%, acid detergent fiber 17.08%, calcium 0.64%, and phosphorus 0.40%.

[0011] Furthermore, the fattening period in step S3 is 3 months.

[0012] Furthermore, the fattening period in step S3 lasts for 2-3 months.

[0013] Furthermore, the premix formula for fattening cattle in the early stage is as follows: Each 100kg of premix contains: VA: 12,000,000-20,000,000 IU, VE: 75,000 IU, VK3: 1,000 mg, VB1: 1,000 mg, VB2: 2,800 mg, VB... 12 : 10000μg, VD3: 3000000-5000000IU, niacin: 20g, pantothenic acid: 5g, selenium: 200-1000mg, iron: 80-400g, copper: 10-60g, sodium chloride: 5-40kg, biotin: 200mg, folic acid: 400mg, iodine: 500-2800mg, zinc: 50-240g, manganese: 70-300g, magnesium: 400-3000g, VB6: 1g, cobalt: 100-700mg, phosphorus: 200-4500g, calcium: 1-25kg, lysine: 1kg, the remainder being water and carrier, wherein the carrier is rice bran powder or zeolite powder.

[0014] Furthermore, the premix formula for fattening cattle in the later stages is as follows: Each 100kg of premix contains 0.513kg of ferrous sulfate, 0.098kg of copper sulfate, 0.194kg of manganese sulfate, 0.268kg of zinc sulfate, 0.068kg of sodium selenite, 0.048kg of calcium iodate, 0.038kg of cobalt chloride, 1.000kg of multivitamins, 28.000kg of baking soda, 4.500kg of dicalcium phosphate, 29.000kg of salt, 2.000kg of Angel ruminant yeast, and 34.273kg of CaCO3 carrier.

[0015] The beneficial effects of this invention are as follows: This invention discloses a method for producing marbled beef from yaks through seasonal, short-term fattening in sheds. Belonging to the field of animal husbandry, this invention achieves high-efficiency production of marbled beef from yaks through short-cycle seasonal fattening by selecting the right yaks, choosing the right fattening season and time, and coordinating the diets in the early and late stages of fattening. The core of this invention lies in using a high-energy, low-fiber diet in the early fattening stage, combined with a low-protein diet without soybean meal in the later fattening stage, to synergistically promote intramuscular fat deposition in yaks, thereby achieving high-efficiency production of marbled beef. Utilizing yaks to produce marbled beef is of great significance for improving the economic benefits of yak farming in plateau pastoral areas and meeting the demand for high-quality beef in the Chinese market. The fattening method of this invention does not reduce the meat production performance of yaks, but rather increases the intramuscular fat content and essential fatty acid content of yak beef, thus improving the nutritional value of the beef. Attached Figure Description

[0016] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. The drawings described below are only embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the provided drawings without creative effort.

[0017] Figure 1 This is a cross-sectional view of the marbled pattern on the upper brain of a yak in Embodiment 1 of the present invention; Figure 2 This is a cross-sectional view of the marbled pattern on the upper brain of a yak in Comparative Example 1 of this invention; Figure 3 This is a cross-sectional view of the marbled pattern on the upper brain of a yak in Comparative Example 2 of this invention; Figure 4 This is a cross-sectional view of the marbled pattern on the upper brain of a yak in Comparative Example 3 of this invention; Figure 5 This is a cross-sectional view of the marbled pattern on the upper brain of a yak in Comparative Example 4 of this invention; Figure 6 This is a cross-sectional view of the marbled pattern on the upper brain of a yak in Comparative Example 5 of this invention. Detailed Implementation

[0018] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0019] It should be noted that the following detailed descriptions are exemplary and intended to provide further illustration of the invention. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0020] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments of the present invention. As used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of features, steps, operations, and / or combinations thereof.

[0021] Example 1: (Early fattening stage: high-energy, low-fiber diet; Late fattening stage: low-protein diet without soybean meal) The method for producing marbled beef using seasonal stall feeding and short-term fattening of yaks includes the following steps: Step 1: Selection of fattening yaks Select 15 female yaks aged 3-4 years old with a rectangular body shape, deep chest, broad hindquarters, bright eyes, strong hooves, and short, thick neck, weighing 200 kg.

[0022] Step 2: Selection of Fattening Season and Time In the plateau region, yaks are fattened in stalls starting in June during the warm season and slaughtered around December during the cold season, with a fattening period of 6 months.

[0023] Step 3: Fattening program and diet composition Fattening begins in May. For the first three months of fattening, yaks have free access to a total moisture (TMR) diet and drinking water. The proportions of ingredients in the TMR diet during the early fattening period are as follows: corn 37.80%, wheat bran 8.40%, soybean meal 4.14%, rapeseed meal 4.80%, salt 0.30%, baking soda 0.60%, calcium carbonate 0.30%, Angel yeast 0.06%, soybean oil 0.6%, fattening cattle premix 3.0%, and oat hay 40%. The nutritional levels of the TMR diet during the early fattening period are: net energy for weight gain 4.4 MJ / kg, crude protein 11.87%, neutral detergent fiber 37.30%, acid detergent fiber 18.95%, calcium 0.56%, and phosphorus 0.49%.

[0024] During the three-month later fattening period, yaks had free access to a TMR (Total Mixed Ration) diet and water. The proportions of the ingredients in the TMR diet during this period were as follows: corn 43.55%, wheat bran 12.87%, rapeseed meal 4.55%, calcium bicarbonate 0.13%, oat hay 35.00%, soybean oil 0.65%, and premix 3.25%. The nutritional levels of the TMR diet were: crude protein 10.04%, net energy for weight gain 4.92 MJ / kg, neutral detergent fiber 30.38%, acid detergent fiber 17.08%, calcium 0.64%, and phosphorus 0.40%.

[0025] Step 4: Feeding and Management First, the selected cattle are quarantined for 10 to 15 days and their health status is observed. Simultaneously, they are tested for diseases such as brucellosis and tuberculosis; sick cattle are culled. Second, the fattening cattle are dewormed with trichlorfon (1g / 100kg body weight). Three days after deworming, they are given a stomachic powder, 500g each time, once a day for three consecutive days.

[0026] Before fattening, after a 14-day acclimatization period, the feed was gradually changed. During the fattening feeding period, feeding was conducted daily at 08:00 and 16:00. Before feeding, the corresponding fattening ration was mixed evenly according to the formula ratio to make a total mixed ration (TMR) and then fed. Free access to feed and water was provided, ensuring that each experimental yak had approximately 5% uneaten feed after consumption. Forage was chopped short and cleaned, and foreign objects such as nails and plastics were strictly prevented. Sufficient and clean water was ensured for the yaks. The cattle beds, troughs, and water troughs were cleaned and manure was removed daily.

[0027] When a yak's feed intake decreases, its back and loin become broad and flat, its bony nodules become indistinct, its rib fat thickens, and its body shape becomes barrel-shaped, it is ready for slaughter.

[0028] Step 5: Slaughter Trial After the two fattening stages were completed, seven yaks were selected from those obtained in Example 1 for slaughter. The yaks were fasted for 12 hours prior to slaughter, with free access to water until 3 hours before slaughter. Slaughter was performed according to GB / T19477-2018 "Operating Procedures for Cattle Slaughter". Slaughter performance was determined according to NY / T 2660-2014 "Technical Specifications for Testing Beef Cattle Production Performance". Pre-slaughter live weight: The pre-slaughter live weight is measured using an electronic weighing scale.

[0029] Carcass weight: After slaughtering and bleeding the cattle, the skin, head, hooves, tail, internal organs, and reproductive organs are removed and the cattle are weighed.

[0030] Dressing percentage: Dressing percentage = Carcass weight / Pre-slaughter weight × 100% Net meat weight: The total weight of the meat after deboning the carcass.

[0031] Net meat yield: Net meat yield = Net meat weight / Pre-slaughter weight × 100% Bone weight: After deboning the carcass, weigh all the bones. When deboning, the weight of the bones and meat should not exceed 2-3 kg.

[0032] Meat-to-bone ratio: Meat-to-bone ratio = Net meat weight / Bone weight Back fat thickness: The back fat meter is used to measure the thickness by pressing the probe vertically 5 cm below the spine between the 12th and 13th ribs.

[0033] Step 6: Measurement of muscle sensory indicators With flesh color, pH 24hThe sensory quality of the cow's muscle is comprehensively evaluated using indicators such as shear strength (tenderness) and water-holding capacity.

[0034] (1) Meat color: Three evenly distributed measurement points were selected on the diagonal of both sides of a meat sample with a thickness of about 1 cm. The color of each measurement point was measured using a colorimeter. L *(brightness), a * (Redness) b * (yellowness) value, then read the data directly. Repeat the measurement 3 times for each test point, and take the average value after the measurement as the final value for the sample. L *(brightness), a * (Redness) b * (Yellowness) value.

[0035] (2) pH 24h Value: Refer to the method of NY / T 1333-2007 "Determination of Meat Quality of Livestock and Poultry", make an incision along the direction of muscle fibers in the cross-sectional area of ​​the muscle, insert the pH meter electrode into the incision, so that the meat sample completely covers the probe, and read the value after the value stabilizes. Take 3 measurement points for each sample and take the average value.

[0036] (3) Water content: Refer to the method of NY / T 1333-2007 "Determination of meat quality of livestock and poultry", take a 3 cm×3 cm×1 cm meat piece, weigh it (W1), place 10 layers of absorbent filter paper on the top and bottom of the meat sample, apply 35 kg of pressure on the pressure table of the pressure instrument, keep it for 5 minutes and then remove it, and then weigh the meat sample after pressing (W2). A represents the water content in the original muscle.

[0037] Water system capacity (%) Step 7: Determination of nutritional components of the longissimus dorsi muscle (1) Determination of moisture content Weigh the petri dish (W1), cut off about 60 g of meat sample and weigh it (m), put the rest back into the original resealable bag and store at -20℃, mince the meat sample and put it into the petri dish, place it in a freeze dryer (FDU2110, EYELA, Japan) for 48 h, revive at room temperature for 24 h and weigh it (W2), put it in a resealable bag for storage, and use it for routine sample determination.

[0038] Moisture (%) =

[0039] (2) Determination of crude protein The protein content was determined according to the Kjeldahl method in GB5009.5—2016 "Determination of Protein in Food". 0.3 g of freeze-dried meat sample, accurate to 0.001 g, was weighed and placed in a digestion tube. 0.4 g of copper sulfate, 6 g of potassium sulfate, and 20 mL of sulfuric acid were added, and the mixture was digested in a digestion furnace. After cooling, the protein content was determined using an automated Kjeldahl nitrogen analyzer (KJELTEC 8420, FOSS, Denmark). The protein content was calculated based on the acid consumption.

[0040] Protein content (%) =

[0041] In the formula: V 1 : The volume of sulfuric acid standard titrant consumed by the sample, in milliliters (mL). V 2 : Blank, unit is milliliters (mL); c Concentration of sulfuric acid standard titrant, in moles per liter (mol / L). m Sample weight, in grams (g); (3) Measurement of muscle fat The muscle fat was determined using the Soxhlet extraction method as described in GB5009.6—2016 "Determination of Fat in Food". 0.5 g of lyophilized sample (m) was weighed into a filter paper bag, accurate to 0.001 g, and placed in a constant temperature drying oven to constant weight (W1). Extraction was performed using the Soxhlet extraction method, followed by constant weight (W2). Three replicates were performed for each sample.

[0042] Fat content (%) =

[0043] Step 8: Determination of Fatty Acid Composition in Muscle Nutrition Weigh 0.2 g of longissimus dorsi muscle sample, homogenize it using a low-temperature tissue homogenizer, extract lipids with 3 mL of chloroform-methanol-water (8:4:3 v / v), centrifuge at 1500 rpm for 5 min at 4 °C, and dry under vacuum to obtain a mixture of fatty acid glycerides. Add 2 mL of KOH-CH3OH (c=0.5 mol / L), react in a 50 °C water bath for 10 min to complete saponification, obtaining a mixture of free fatty acids. Cool for 3 min, add 2 mL of BF3-CH3OH solution (w=14%), heat under reflux in an 80 °C water bath for 2 min to complete methyl esterification. Cool to room temperature, add 1 mL of n-hexane (0.05 g / L BHT n-hexane solution) and 2 mL of saturated sodium chloride solution, centrifuge at 1000 rpm for 5 min at room temperature, and finally aspirate the upper n-hexane layer (not less than 600 μL) into a sample vial. Analyze the fatty acids in the muscle using a gas chromatograph (GC-2010plus).

[0044] Comparative Example 1: (Early fattening stage: low-energy, high-fiber diet; Late fattening stage: soybean meal, high-protein diet) Based on Example 1, only the diets in the early and late fattening stages differ from Example 1; the other steps are completely consistent with Example 1.

[0045] Differences: Fattening program and diet composition During the first three months of the fattening period, yaks had free access to a TMR (Total Mixed Ration) diet and water. The proportions of ingredients in the TMR diet during the early fattening period were as follows: corn 21.60%, wheat bran 7.6%, soybean meal 3.8%, rapeseed meal 3.8%, salt 0.40%, baking soda 0.32%, calcium carbonate 0.24%, dicalcium phosphate 0.12%, Angel yeast 0.04%, soybean oil 0.08%, fattening cattle premix 2.0%, and oat hay 60%. The nutritional levels of the TMR diet during the early fattening period were: net energy for weight gain 3.4 MJ / kg, crude protein 11.83%, neutral detergent fiber 50.53%, acid detergent fiber 28.65%, calcium 0.50%, and phosphorus 0.48%.

[0046] During the three-month later fattening period, yaks had free access to a TMR (Total Mixed Ration) diet and water. The proportions of ingredients in the TMR diet during this period were as follows: corn 38.03%, wheat bran 7.80%, soybean meal 8.45%, rapeseed meal 6.83%, soybean oil 0.65%, oat hay 35.00%, and premix 3.25%. The nutritional levels of the TMR diet were: crude protein 13.50%, net energy for weight gain 4.92 MJ / kg, neutral detergent fiber 29.47%, acid detergent fiber 17.25%, calcium 0.65%, and phosphorus 0.40%.

[0047] Comparative Example 2: (Early fattening stage: low-energy, high-fiber diet; Late fattening stage: low-protein diet without soybean meal) Based on Example 1, only the diet in the early fattening stage is different from that in Example 1, while the diet in the later fattening stage and other steps are completely the same as in Example 1.

[0048] Differences: Fattening program and diet composition During the first three months of the fattening period, yaks had free access to a TMR (Total Mixed Ration) diet and water. The proportions of ingredients in the TMR diet during the early fattening period were as follows: corn 21.60%, wheat bran 7.6%, soybean meal 3.8%, rapeseed meal 3.8%, salt 0.40%, baking soda 0.32%, calcium carbonate 0.24%, dicalcium phosphate 0.12%, Angel yeast 0.04%, soybean oil 0.08%, fattening cattle premix 2.0%, and oat hay 60%. The nutritional levels of the TMR diet during the early fattening period were: net energy for weight gain 3.4 MJ / kg, crude protein 11.83%, neutral detergent fiber 50.53%, acid detergent fiber 28.65%, calcium 0.50%, and phosphorus 0.48%.

[0049] Comparative Example 3: (Early fattening stage: high-energy, low-fiber diet; Late fattening stage: high-protein soybean meal diet) Based on Example 1, only the diet in the later stage of fattening is different from that in Example 1, while the diet in the early stage of fattening and other steps are completely the same as in Example 1.

[0050] Differences: Fattening program and diet composition During the three-month later fattening period, yaks had free access to a TMR (Total Mixed Ration) diet and water. The proportions of ingredients in the TMR diet during this period were as follows: corn 38.03%, wheat bran 7.80%, soybean meal 8.45%, rapeseed meal 6.83%, soybean oil 0.65%, oat hay 35.00%, and premix 3.25%. The nutritional levels of the TMR diet were: crude protein 13.50%, net energy for weight gain 4.92 MJ / kg, neutral detergent fiber 29.47%, acid detergent fiber 17.25%, calcium 0.65%, and phosphorus 0.40%.

[0051] Comparative Example 4: (Different fattening periods) Based on Example 1, the only difference is the choice of fattening season; all other steps are exactly the same as in Example 1.

[0052] Differences: Fattening season and timing: In the plateau region, yaks are fattened in stalls starting in December during the cold season and slaughtered around June during the warm season, with a fattening period of 6 months.

[0053] Comparative Example 5: (Different fattening procedures) Based on Example 1, only the timing of the early and late fattening stages differs from Example 1; all other steps are completely identical to Example 1.

[0054] Differences: Fattening program: Fattening starts in May, lasts for 4.5 months in the first phase and 1.5 months in the later phase.

[0055] The yak parameters in Example 1 and Comparative Examples 1-5 were evaluated: Table 1 shows the average slaughter performance of seven yaks from Comparative Examples 1-5 and Example 1. The results of Example 1 indicate that, compared with the comparative examples, the live weight, carcass weight, dressing percentage, and backfat thickness of the beef cattle obtained by implementing the method of this invention did not show significant changes.

[0056] Table 1. Average slaughter performance of 7 yaks

[0057] Table 2 shows the nutritional composition of the longissimus dorsi muscle of seven yaks from Comparative Examples 1-5 and Example 1. The fat content of the longissimus dorsi muscle of beef cattle implemented in the examples of the present invention was significantly increased, by 471.89%, 323.20%, 139.37%, 624.66%, and 226.54% respectively compared with the comparative examples.

[0058] Table 2. Average nutritional composition of the longissimus dorsi muscle in 7 yaks (dry matter basis)

[0059] Table 3 shows the average fatty acid composition of the longissimus dorsi muscle of seven yaks from Comparative Examples 1-5 and the Example. The treatment in the Example reduced the saturated fatty acid (SFA) content in the longissimus dorsi muscle of yaks by 4.51%, 3.32%, 3.10%, 3.80%, and 3.18% compared to Comparative Examples 1-5, while increasing the monounsaturated fatty acid (MUFA) content by 11.57%, 10.54%, 10.32%, 10.43%, and 10.37%, respectively. Furthermore, the content of essential fatty acids such as α-linolenic acid (C18:3n3), EPA (C20:5n3), DHA (C22:6n3), linoleic acid (C18:2n6), and arachidonic acid (C20:4n6) in the polyunsaturated fatty acids (PUFA) was increased. This demonstrates that the treatment in the Example significantly improved the fatty acid composition of the longissimus dorsi muscle of beef cattle by adjusting the nutritional strategy.

[0060] Table 3. Average fatty acid composition (%) of the longissimus dorsi muscle of 7 yaks

[0061] Therefore, the fattening method of the present invention does not reduce the meat production performance of yaks, but increases the intramuscular fat content and essential fatty acid content of yak meat, thereby improving the nutritional value of beef.

[0062] like Figures 1-6The image shown is a cross-sectional view of the marbled sirloin beef in Example 1 and Comparative Examples 1-5. The fat content of the marbled beef in Example 1 is significantly increased, showing a significant difference from the comparative examples.

[0063] This also verifies that the core of the invention lies in using a high-energy, low-fiber diet in the early stage of fattening, combined with a low-protein diet without soybean meal in the later stage of fattening to synergistically promote intramuscular fat deposition in yaks, thereby achieving high-efficiency production of yak marbled beef.

[0064] In summary, this invention discloses a method for producing marbled beef from yaks through seasonal, short-term fattening in sheds. Belonging to the field of animal husbandry, this invention achieves high-efficiency production of marbled beef from yaks through short-cycle seasonal fattening by selecting the right fattening yaks, choosing the right fattening season and time, and coordinating the diets in the early and late stages of fattening. The core of this invention lies in using a high-energy, low-fiber diet in the early fattening stage, combined with a low-protein diet without soybean meal in the later fattening stage, to synergistically promote intramuscular fat deposition in yaks, thereby achieving high-efficiency production of marbled beef from yaks. Utilizing yaks to produce marbled beef is of great significance for improving the economic benefits of yak farming in plateau pastoral areas and meeting the market demand for high-quality beef in my country.

[0065] Therefore, those skilled in the art will recognize that although embodiments of the present invention have been shown and described in detail herein, many other variations or modifications conforming to the principles of the present invention can be directly determined or derived from the disclosure of the present invention without departing from the spirit and scope of the invention. Therefore, the scope of the present invention should be understood and recognized as covering all such other variations or modifications.

Claims

1. A method for producing marbled beef from yaks through seasonal stall feeding and short-term fattening, characterized in that, The method includes the following steps: Step S1: Selection of fattening yaks Select castrated male yaks aged 2-2.5 years or culled female yaks aged 3-4 years that have a rectangular body shape, deep chest, broad hindquarters, large and bright eyes, strong hooves, and short and thick neck; Step S2: Selection of Fattening Season and Time In the plateau region, yaks are fattened in stalls during the warm season from May to July and slaughtered during the cold season from November to December, with a fattening period of 5 to 6 months. Step S3: Fattening program and diet composition 1. Early fattening stage: The mass ratio of each ingredient in the high-energy, low-fiber diet is as follows: corn 30.0-40.0%, wheat bran 7.0-9.0%, soybean meal 4.0-4.5%, rapeseed meal 4.0-6.0%, salt 0.2-0.4%, baking soda 0.6-1.0%, calcium carbonate 0.2-0.4%, Angel active yeast 0.05-0.10%, soybean oil 0.5-0.8%, fattening cattle premix 2.0-3.0%, oat hay 30.0-50.0%; Nutritional levels of the high-energy, low-fiber diet: net energy for weight gain 4.0-5.0 MJ / kg, crude protein content 11.0-12.0%, neutral detergent fiber content 30.0-40.0%, acid detergent fiber content 15.0-20.00%, calcium 0.40-0.60%, phosphorus 0.40-0.60%; 2. Late fattening stage: The mass ratio of each ingredient in the soybean meal-free, low-protein diet is as follows: corn 42.0-45.0%, wheat bran 10.0-14.0%, rapeseed meal 4.0-5.0%, calcium bicarbonate 0.10-0.15%, soybean oil 0.60-0.90%, oat hay 32-37%, and fattening cattle premix 3.0-3.5%; the nutritional levels of the soybean meal-free, low-protein diet are as follows: crude protein content 9.0-11.0%, net energy for weight gain 4.8-5.0 MJ / kg, neutral detergent fiber content 29.0-33.0%, acid detergent fiber content 16.0-18.0%, calcium 0.4-0.7%, and phosphorus 0.3-0.5%. Step S4: Feeding and Management First, the yaks selected in step S1 are quarantined for 10-15 days and their health status is observed. At the same time, brucellosis and tuberculosis are quarantined. Diseased cattle are culled. Second, fattening cattle are dewormed with trichlorfon. Three days after deworming, they are given a stomachic powder, 500g each time, once a day, for three consecutive days. Before fattening, after a 10-14 day adaptation period, the feed is gradually changed. During the fattening feeding period, feeding is carried out at 08:00 and 16:00 every day. Before feeding, the corresponding fattening period diet is mixed evenly according to the formula ratio to make a total mixed ration. Free access to feed and water is provided, ensuring that each experimental yak has 3-8% leftover feed after eating. The feed is chopped and cleaned, and nails and plastic foreign objects are strictly prevented. Sufficient and clean water source is guaranteed for the yaks. The cattle bed, trough, and water trough are cleaned and washed every day, and manure is removed. When a yak's feed intake decreases, its back and loin become broad and flat, its bony tubercles are not obvious, its rib fat is thick, and its body shape becomes barrel-shaped, it is ready for slaughter.

2. The method for producing Wagyu beef from yaks through seasonal stall feeding and short-term fattening as described in claim 1, characterized in that, The fattened yaks in step S1 weigh between 180 and 220 kilograms.

3. The method for producing Wagyu beef from yaks through seasonal stall feeding and short-term fattening as described in claim 1, characterized in that, The dosage of trichlorfon for fattening cattle in step S4 is 1g / 100kg body weight.

4. The method for producing Wagyu beef from yaks through seasonal stall feeding and short-term fattening as described in claim 1, characterized in that, The mass ratio of each ingredient in the high-energy, low-fiber diet during the early fattening stage in step S3 is as follows: The diet consists of 37.80% corn, 8.40% wheat bran, 4.14% soybean meal, 4.80% rapeseed meal, 0.30% salt, 0.60% baking soda, 0.30% calcium carbonate, 0.06% Angel active yeast, 0.6% soybean oil, 3.0% fattening cattle premix, and 40% oat hay. The nutritional levels of the high-energy, low-fiber diet in the early fattening stage of step S3 are: net energy for weight gain 4.4 MJ / kg, crude protein content 11.87%, neutral detergent fiber content 37.30%, acid detergent fiber content 18.95%, calcium 0.56%, and phosphorus 0.49%.

5. The method for producing Wagyu beef from yaks through seasonal stall feeding and short-term fattening as described in claim 1, characterized in that, The mass ratio of each ingredient in the soybean meal-free, low-protein diet during the later stage of fattening in step S3 is as follows: The diet consists of 43.55% corn, 12.87% wheat bran, 4.55% rapeseed meal, 0.13% calcium bicarbonate, 35.00% oat hay, 0.65% soybean oil, and 3.25% premix. The nutritional levels of the low-protein, soybean meal-free diet in the later fattening stage of step S3 are as follows: crude protein 10.04%, net energy for weight gain 4.92 MJ / kg, neutral detergent fiber 30.38%, acid detergent fiber 17.08%, calcium 0.64%, and phosphorus 0.40%.

6. The method for producing Wagyu beef from yaks through seasonal stall feeding and short-term fattening as described in claim 1, characterized in that, The fattening period in step S3 is 3 months.

7. The method for producing Wagyu beef from yaks through seasonal stall feeding and short-term fattening as described in claim 1, characterized in that, The fattening period in step S3 lasts for 2-3 months.

8. The method for producing Wagyu beef from yaks through seasonal stall feeding and short-term fattening as described in claim 1, characterized in that, The formula for the fattening cattle premix during the early fattening stage is as follows: Each 100kg of premix contains: VA: 12,000,000-20,000,000 IU, VE: 75,000 IU, VK3: 1,000 mg, VB1: 1,000 mg, VB2: 2,800 mg, VB... 12 : 10000μg, VD3: 3000000-5000000IU, niacin: 20g, pantothenic acid: 5g, selenium: 200-1000mg, iron: 80-400g, copper: 10-60g, sodium chloride: 5-40kg, biotin: 200mg, folic acid: 400mg, iodine: 500-2800mg, zinc: 50-240g, manganese: 70-300g, magnesium: 400-3000g, VB6: 1g, cobalt: 100-700mg, phosphorus: 200-4500g, calcium: 1-25kg, lysine: 1kg, the remainder being water and carrier, wherein the carrier is rice bran powder or zeolite powder.

9. A method for producing Wagyu beef from yaks through seasonal stall feeding and short-term fattening as described in claim 1, characterized in that, The premix formula for fattening cattle in the later stage of fattening is as follows: Each 100kg of premix contains 0.513kg of ferrous sulfate, 0.098kg of copper sulfate, 0.194kg of manganese sulfate, 0.268kg of zinc sulfate, 0.068kg of sodium selenite, 0.048kg of calcium iodate, 0.038kg of cobalt chloride, 1.000kg of multivitamins, 28.000kg of baking soda, 4.500kg of dicalcium phosphate, 29.000kg of salt, 2.000kg of Angel ruminant yeast, and 34.273kg of CaCO3 carrier.

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