January 15, 2019
Mongolian Yaks
Mongolian Yak
The Yak is one species of animal which belongs to the Bovine family. It has been reared in the Himalayan region, and Altay, Khangai and Huvsgul high mountainous area for a long time. The ancestor is the Wild yak, which is still found on the Tibetan Plateau. Mongolians call it ‘yak’, Tibetans “Yaga” and Kyrgyz “Topos”.
Yaks are distributed in 13 provinces and 132 soums that are situated in high mountainous and mountain-grassland regions. The highest numbers of yaks are recorded in Arkhangai, Huvsgul, Zavkhan, Uvurkhangai and Bayankhongor provinces. 50% of the yak population lives above 200 meters, the rest of population live at 1600-2000 meters. It is an economically valued animal because it can use pastures that cannot be reached by other livestock and require less herding management.
The body size and weight of a yak bull are 20-30% bigger and 50-60% heavier than a yak cow respectively. A yak is a robust animal with a large, deep chest, and 14-15 ribs. Yaks have a short body; the ratio between length and height is about 110-115%. The live weight is similar to local cattle; an adult bull is about 400-450kg, a cow 270-280kg, a 3-4 year old male yak 300-350kg and a 2 year old 220-250 kg.
A calf reared with his mother weighs 110-120 kg at the age of 6 months. It is twice as high as a semi-weaned calf. A suckling calf can reach 180 kg in 18 months, 260 at 30 months and 340 kg at 3.5 years. Meat production of adult male yak is 51.6-59.1%. Yak meat is in rich of myoglobin which can oxidize in the air. Therefore, yak meat becomes as deep red. Yak fat is bright yellow due to in rich in carotene that is the main source of Vitamin A.
The meat is very lean and low in fat. It shows that yak meat has an appropriate meat and fat ratio and is rich in protein and vitamins. Yak meat is valued like beef for consumption and trade. Calving mostly occurs between March and June. Milk production depends on the lactation length. For instance, if calving occurs in Feb-March, milk production would be 740 liters, in April 670, in May 600 and in June 560 liters. Yak milk is very creamy. Content is 7.2% fat, 5.3% protein, 5.2% lactose. At the end of the lactation period, around September, the milk becomes creamier and fat reaches 9-12 %.
Although very sensitive to warm temperatures, yaks can easily tolerate the cold season. Long hair and thick skin are adapted to regulating body temperature. Yak hair is much longer and shaggier than Mongolian cattle, and the hair varies in length on different parts of the body.
They have a long bushy tail, and extremely long hair from belly to ankle which is called “savga”. The main body has shaggy hair with cashmere. Long, thick hair protects them from cold and heat as well as providing insulation when lying in cold and snowy places.
The skin is comparatively thick with few sweat glands. Their ability to regulate body temperature is very weak; therefore they combat the heat by panting like a dog on hot days. Traditionally, our ancestors avoided using yaks to pull carts because the harness would cause problems in breathing.
Modern nomads use yaks for transport which is poor management. Regulation of body temperature is unbalanced on hot days in lower places; this causes an increase in pulse rate and breathing. Consequently, they can lose body weight, productivity, fertility and resistance to diseases.
Yaks are tall in appearance; the backbone is hooped with wide hips due to the spinal vertebrae being long and erect. These characteristics prove that yaks are a mountain animal suitable for carriage without shaking. Therefore, nomads use yaks to carry their children in a pannier on the back.
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