Scientists at the National Research Centre on Yak (NRCY) here
have found very high omega-3 fatty acid in the meat of yak, the
only animal that can survive in minus 40ºC. The centre,
established in 1989, is under Indian Council of Agricultural
Research. The three components of this fatty acid –
eicosopentenoic acid, docosohexanoic acid and conjugated
linolenic acid – helps combat cardiovascular diseases by keeping
cholesterol in check. “Cardiac problems are scarce among high-
altitude dwellers who consume yak meat, which has higher
nutritional value and health benefits compared to low-altitude
ruminants,” NRCY senior scientist KP Ramesha said. The furry yak
is found in four Indian states – Jammu and Kashmir (53,000 as
per 2003 animal census), Arunachal Pradesh and Sikkim (7,000)
and Himachal Pradesh (2,000) – between altitudes 7,000 ft and
14,500 ft. The high omega-3 content in the yak’s meat is
attributed to higher concentration of red blood corpuscles that
are much bigger than other ruminants. The high RBC co