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References Used in this Website

  1. Ding, X.Z. et. al. Physiological insight into the high-altitude adaptations in domesticated yaks along the Qinghai-Tibetan Plateau altitudinal gradient, Livestock Science, Volume 162, April 2014, pages 233-239. Online:  www.sciencedirect.com/science/article/pii/S1871141314000468

  2. Gu, S. Yak Myoglobin: CDNA Sequence Analysis and Oxidation in Skeletal and Cardiac Muscles, September, 2008.  Online:  http://globethesis.com/?t=2120360242463679

  3. Huang, Xiao Dan, et. al., Comparison of methanogen diversity of yak (Bos grunniens) and cattle (Bos Taurus) from the Qinghai-Tibetan plateau, China, BMC Microbiology, October, 2012. Online: https://ncbi.nlm.nih.gov/pmc/articles/PMC3502369 

  4. Karmakar, R., High Cholesterol? Try yak meak, Online:  www.hindustantimes.com/health-and-fitness/high-cholesterol-try-yak-meat/story

  5. Qiu, Qiang, et. al., The yak genome and adaptation to life at high altitude, Nature Genetics, Volume 44, 2012, pages 946 – 949.  Online: www.nature.com/articles/ng.2343

  6. Mi, Jiandu, et. al., Lower Methane Emissions from Yak Compared with Cattle in Rusitec Fermenters,  Public Library of Science, January, 2017. Online:  www.ncbi.nlm.nih.gov/pmc/articles/PMC5226831

  7. Mireles DeWitt, C. Summary Report for Yak Association, Oregon State University, 2011,Online: http://iyakdb.org/docs/Meat/Summary%20Report.pdf

  8. Sang, L. Component Analysis on northern Tibet Yak Meat and Research on Its Nutrition Quality, Journal of Anhui Agricultural Sciences, 2009, Online:  http://en.cnki.com.cn/Article_en/CJFDTOTAL-AHNY200929083.htm

  9. Wang, H.B. et. al. Profiling of the yak skeletal muscle tissue gene expression and comparison with the domestic cattle by genome array, Animal: International Journal of Animal Bioscience, Volume 8, Issue 1, January 2014.  Online: https://www.cambridge.org/core/journals/animal/article/profiling-of-the-yak-skeletal-muscle-tissue-gene-expression-and-comparison-with-the-domestic-cattle-by-genome-array/B16CE2BFFC6972D93CD36BAEE4A3AE57

  10. Weiner, G., et. al., The Yak, Second Edition, Food and Agriculture Organization of the United Nations, 2003, Online:  http://www.fao.org/docrep/006/AD347E/ad347e00.htm

  11. Xiang, Qiu, et. al. Nutritional Composition Analysis of Meat from Yak and Yellow Cattle in Sichuan, Food Science, 2015 Online: http://en.cnki.com.cn/Article_en/CJFDTotal-SPKZ201015027.htm

  12. Yu Q., et. al.,  Analysis and Evaluation of the components and flavoring substances in white yak meat. Journal of Chinese Inst. Food Science and Technology, Volume 5, 2005, pages 124–127 in (Zhang, 2015).

  13. Zhang, S.G. et. al. Comparison of longissumus dorsi Fatty Acids Profiles in Bansu Black Yak and Chinese Yellow Cattle Steers and Heifers, Korean Journal for Food Science of Animal Resources, Volume 35, Issue 3, 2015, pages 286-292, Online:  www.ncbi.nlm.gov/pmc/articles/PMC4662350

  14. Schweihofer, J. The color of meat depends on myoglobin, Michigan State University Extension, October, 2014, Online:  http://msue.anr.msu.edu/news/the_color_of_meat_depends_on_myoglobin_part_1

  15. Yang C, Liu J, Wu X, Bao P, Long R, Guo X, et al. (2017) The response of gene expression associated with lipid metabolism, fat deposition and fatty acid profile in the longissimus dorsi muscle of Gannan yaks to different energy levels of diets. PLoS ONE 12(11): e0187604. https://doi.org/10.1371/journal.pone.0187604

  16. Zhang, Y,et .al. Composition analysis on intermuscular fatty acid of Qinghai Datong yak,  Institute of Agricultural Information 2009, Online: http://agris.fao.org/agris-search/search.do?recordid=CM2010001158 

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