Interpretive Summary: Insights into the merits and market potential of yak meat

By: Qunying Zhang, Apurva Kakade, Xiaoping Jing, Ruijun Long

• Yak meat is a source of protein, essential amino acids, and polyunsaturated fatty acids (PUFA), especially n-3 PUFA, and is also low in fat content.
• Yaks emit less methane and have higher nitrogen utilization efficiency than cattle, making them environment-friendly animals.
• Yak meat is a high-potential protein alternative for addressing consumer concerns over animal welfare.

Read the full article in Animal Frontiers.