Yaks carcasses and organs veterinary and sanitary assessment bred in the Tyva Republic

Research studied the veterinary and sanitary assessment of carcasses and organs of yaks after slaughter at home. A chemical analysis of a sample of meat and internal organs (heart, lungs, liver, kidneys) from the slaughter of yaks bred in the southern part of the republic was carried out. The tests were carried out in accordance with regulatory documents using modern highly sensitive methods. The preparation of the above meat samples for analysis was carried out by the method of mineralization at elevated pressure, the determination of the content of sodium, potassium, magnesium by the method of flame atomic absorption according to the national standard of the Russian Federation GOST R 55484-2013. In the studied samples of yak meat, the moisture content was 77.6 %; protein - 21.2 %; fat - 2.79 %; phosphorus - 0.24 %; sodium - 48.4 mg/100g; potassium - 230.3 %; calcium - 7.8; magnesium - 23.4 mg/100g. From the data obtained, an increased content of fat, protein, potassium, and magnesium in yak meat can be noted. These results of the indicators of the chemical composition show the beneficial properties and nutritional value of yak meat 1.6-1.8 months of age, bred in the village Sagli Bazhy of the Ovyursky District, located on the southern slopes of the Western and Eastern Tannu-Ola ridges. The method of slaughter and processing of animal carcasses and organs at home significantly affects the quality of meat. In connection with the dwelling of yaks in mountainous conditions and on pastures rich in herbs, the meat obtained from them has high palatability and is in great demand among consumers.