Table 1. Changes of glycolysis index in the process of maturation of slaughtered yak.
| Time | 0h | 12h | 24h | 72h | 120h | 168h |
|---|---|---|---|---|---|---|
| Muscle glycogen ng/ml | ||||||
| NADH | 5.45±0.12A | 4.89±0.03B | 4.33±0.06Cy | 3.36±0.05Dy | 2.53±0.80Ez | 2.01±0.03Fy |
| Control | 5.62±0.04A | 4.83±0.22B | 4.36±0.02Cy | 3.35±0.06Dy | 2.47±0.06Ey | 1.95±0.07Fy |
| NAD + | 5.55±0.24A | 4.69±0.05B | 4.31±0.05Cx | 3.11±0.05Dx | 2.41±0.05Ex | 1.86±0.07Fx |
| Free glucose mmol/L | ||||||
| NADH | 9.64±0.203 | 9.32±0.024 | 9.35±0.046 | 9.26±0.026 | 9.68±0.054 | 9.32±0.024 |
| Control | 9.53±0.048 | 9.56±0.030 | 9.86±0.040 | 9.85±0.059 | 9.84±0.068 | 9.61±0.081 |
| NAD + | 9.75±0.102 | 8.74±0.080 | 8.83±0.058 | 8.61±0.45 | 8.77±0.078 | 8.75±0.075 |
| pH | ||||||
| NADH | 6.56±0.02A | 5.69±0.02B | 5.63±0.02BCy | 5.69±0.11Cz | 5.72±0.05BCz | 5.76±0.04Bz |
| Control | 6.53±0.02A | 5.72±0.06B | 5.62±0.06BCy | 5.55±0.23Cy | 5.61±0.06BCy | 5.68±0.05By |
| NAD + | 6.56±0.02A | 5.70±0.06B | 5.59±0.07Cx | 5.43±0.17Dx | 5.56±0.05CDx | 5.54±0.04Cx |
| Lactic acid ng/ml | ||||||
| NADH | 97.53±1.34E | 128.36±3.28Dx | 153.72±4.21Bx | 204.31±6.32Ax | 144.23±5.34Bx | 123.58±4.52Cx |
| Control | 97.71±1.65E | 130.71±4.27Dxy | 165.97±3.36Bxy | 226.53±6.00Ay | 157.08±4.23By | 138.17±6.17Cy |
| NAD + | 97.61±1.65E | 138.82±4.36Dy | 176.89±5.42By | 231.47±5.95Az | 168.03±6.35Bz | 156.28±3.12Cz |
NOTE: One-way ANOVA was used for statistical analyses between the control group and two treatment groups at 0 h to 168 h (x, y, z p < 0.05). Duncan’s New Multiple-range test was used for the differences between the control group and two treatment groups at 0 h to 168 h. The capital letters represent stands the difference of the control group over time (A, B, C, D, E, F p < 0.05). Error bars indicate the standard errors of the mean.