Education and Outreach Activities

A. Our first activity was to send an announcement of the project with a brief description to Cooperative Extension Agents throughout the Southern Region. The letter identified the three target groups for the project: Current Yak Breeders, Small Acreage Farmers and Beef Producers and asked if the agents would pass on information to farmers they thought would be interested and also to provide them with our contact information so they might receive information directly. Included with the letter was “The Domestic Yak: A Potential Resource for Small Acreage Farmers and Meat Producers?”

Article (without pictures) follows at end of this section.  Attachment 1

B. An abbreviated version of the “The Domestic Yak: A Potential Resource for the Small Acreage Farmer and Meat Producers?” was published in the Kentucky Beef Cattleman’s March 2021 Cow Country Journal (pages 56-57).. This publication is sent to all member beef producers in Kentucky and extends into Tennessee as well (over 10,000 recipients),

C. Mother Earth News has agreed to publish an article on Yaks in its 2022 fall issue. This is to be submitted by July. 2022. The hope is that this will reach a portion of the small acreage farmers.   Attachment 2.

D. Advertisements were taken out in The Cow and Pasture (Kentucky and parts of Tennessee) and in Grit magazine (national) for six months advertising yaks for sale to identify farmers who might be interested in yaks so we could send them information developed during the project.

E.  A Yak Husbandry Conference was held at Morehead State University in Morehead, Kentucky on November 13, 2021 for yak breeders, people interested in learning about yaks and beef producers:
• brought To introduce people to the economic potential of yaks (Gregor Dike);
• To provide yak health information to current yak breeders and those interested in yaks (Dr. Michelle Arnold DVM University of Kentucky Veterinary Diagnostic Lab);
• To provide preliminary research based information of yak forage intake and weight gain as a function of forage (Dr. Jeff Lehmkuhler, University of Kentucky, College of Agriculture, Food and Environment);
• Explain the need for the use of genetics in Yak breeding programs (Dr. Ted Kalbfleisch, molecular geneticist, University of Kentucky);
• Explain the need for Breeding Soundness Examinations and perform one on a yak as a demonstration (Dr. Philip Prater, Morehead State University Department of Agricultural Sciences); and,
• To present the work done to date on developing a workable yak AI protocol (collection, cryopreservation, timed sequencing yak cows for breeding and performing artificial insemination on yaks. This was done through explanation and a demonstration of semen collection, inserting CIDR hormone inserts in two yak cows and artificially inseminating two yaks which had come into estrous through time based CIDR sequencing.
A lunch was served to all present which highlighted ground yak and yak roasts. The yak meat was prepared by Chef Robert Perry, University of Kentucky.
38 people attended the conference.

Information
• Attachment A provides the results of a post conference survey.
• A list of the subjects brought up by the attendees that they would like to see researched is included later in this report.
• An important consequence of the discussion at the end of the conference was a recommendation to modify the project.
• A significant outcome of the interest of those present at the conference and the enthusiasm of the researchers involved was the development of a yak research group which would address the issues raised and other basic issues which need to be addressed to improve yak husbandry (and as a result the economic potential of yaks) the same way beef husbandry has improved over the [past seventy years. Attachment D has the rational and organizational structure of his research group.

The conference was announced through direct emails sent to the membership of the International Yak Registry and USYAKS Registry, both of which have members across the United States. An invitation to the conference was also sent out to all Cooperative Extension Agents in the Southern Region to include in their newsletters.

Copies of the Conference announcement sent out are at the end of this section.  Attachment 3

6. The talks at the conference were digitally recorded and have been posted on YouTube for people to view. Access to the site was sent out to all who attended the conference and the membership of IYAK and USYAKS yak registries, The channel link to the videos is https://www.youtube.com/channel/UCp7y2-DQ0mCDGgvGcWCuC4g or one can go to YouTube, and search "Yak Husbandry, Sales and Recipes”.

7. A second letter was sent to the Cooperative Extension Agents in the Southern Region with a brief description of the project including the target audience asking for their help by including an invitation in their newsletters for persons interested in receiving information on the project and the potential economic benefit of yaks could obtain the information directly from us. This was also sent out through the Cooperative Extension Agent network throughout the southern region.

8. A website is currently being setup to provide access to the project’s information and other yak husbandry information as a way for small acreage farmers, yak breeders and beef producers who become interested in yaks in the southern region and across the US to have access to reliable information. The website will be YAK-HUSBANDRY-PRODUCTS-EATS@gmail.com and a brief description of its future content is attached.

F. SKAY, the research group which has developed out of this project has sent out a questionnaire to all yak breeders who are members of IYAK and USYAKS (the two yak registries) and all persons who attended the Conference as well as started a “monthly” zoom seminar on different areas yak breeders have expressed an interest in or that SKAY sees as needing to be introduced to breeders to help them begin to see what scientific/research based yak husbandry involvers.

A list of the seminars held along with a copy of the announcement sent out to USYAKS, IYAK and Conference Attendees prior to the webinars is attached.   Attachment 4

G.  A Series of Informational Sheets and Articles (Attachments 2, 5-13) was developed for small acreage farmers, African American farmers and Beef Producers to both introduce them to yaks and provide economic and husbandry information.  This includes information concerning inbreeding and the use of herd bulls with respect to the US yak herd Coefficient of Inbreeding for yak breeders. An article was also included which examines the economics of owning one's bulls verses using artificial insemination.    These have been posted on the SKAY Research Group Website with an announcement of the website and its subject matter sent to Cooperative Extension Agents throughout the Southern Region. The announcement identifies the three target groups who might be interested in the website:  Current Yak Breeders, Small Acreage Farmers and Beef Producers and asked if the agents would pass on information to farmers they thought would be interested and hopefully include it in their newsletter.

Attachment 1: (pictures deleted)

The Domestic Yak: “A Potential Resource for Small Acreage Farmers and Meat Producers?”

Yaks are bovines which share a common ancestry with bos taurus (the majority of cattle breeds), bos indicus (eg. Brahman and Zebu cattle) and bison. What would become the Domestic Yak (bos grunniens) is believed to have diverged from this common ancestry between two and five million years ago becoming the Wild Yak (bos mutus) which were crossed with indigenous bos taurus roughly six thousand years ago. Today there are approximately 14.2 million yaks (Wild and Domestic) worldwide of which 13.8 million are in Chinese territories. There are roughly seventy-five hundred yaks in the United States, mainly in the northern Rocky Mountain region as they originally are a high altitude animal thriving at 12,000 feet in the Himalayan Mountains and Tibetan Plateau but also doing well in the hills of eastern Kentucky.

Thirteen hundred pound yak bull with six hundred pound yak cow.

Yaks have a number of qualities which could be used to bring increased revenue to both the small acreage farmer and the large beef producer. The main economic benefit yaks can bring to the table is meat. Yak meat is a rich red meat which is high in protein, has a high protein to calorie ratio, is leaner than bison and which contains Omega 3 oils. In terms of “healthiness” it has been compared to skinless chicken. The following is from an analysis performed by Certified Laboratories of the Midwest (Report #168765) of the meat of a yak which was grass fed at Zhi-ba Shing-ga Yaks in eastern Kentucky for two years. The results were as follows:

• Calories: 231/100 grams
• Carbohydrate: 2.86%
• Total Protein: 19.24%
• Cholesterol: 0.053%
• Oleic Fatty Acid: 4.92%
• Linoleic Fatty Acid: 0.2%
• Linolenic Fatty Acis: 0.11%
• Total Saturated Fats: 8.89%
• Total Monounstaurated Fats: 5.7%
• Total Trans Fats: 0.96%
• Omega 3: Alpha-Linoleic (ALA), Total Omega-3: 0.1%

Because there are so few yaks in the United States wherever yak meat is marketed the demand exceeds the supply. This results in a higher price: ground yak typically wholesales for $10/lb, retails at $14-$16/ with specialty cuts selling for $25-$35/pound. A yak farmer in Virginia sells hanging yak halves for $7/pound. Slaughter ready yak are now selling at $2.25/lb and are sought after by those in the yak meat business as demand is greater than supply. Why the high price? Taste and health qualities of the meat. But also because the available supply being low with so few yaks in the United States. It is important to note that the yak meat market has not been developed in the east or most of the west. Those who work at selling yak meat run out and struggle with supply. On the other hand, you can’t just take a slaughter ready yak to the auction and expect to get a good price. Those getting involved with yaks have to cultivate the market: To stores, to other yak meat sellers, directly to restaurants. It is a market that will take entrepreneurial work. Take a moment to look at yakmeat.org which is the website of Delyaks: A yak ranch that sells yak meat over the internet. One of the virtues of yak meat is the market price does not go up and down like beef. The yak market and yak based income can only grow as more farmers become involved.

Yak herd bull at Zhi-ba Shing-ga Yaks in eastern Kentucky.

What could yaks do for the larger scale meat producer? One of the amazing things about yaks is even though they are different species than bos taurus, they can cross breed. Yak AI researchers in India and China have developed a modified semen extender better suited for yaks that is resulting in 80% success rates in their AI programs. The interesting thing in the United States is that according to yak-hybrid meat producers in the United States meat from a 50-50 yak-beef cross can be marketed as USDA Certified yak meat. The yakxbeef hybrid will achieve slaughter weight faster and have a more marbled meat than the “pure” yak.

Genetic testing is available so one could label meat according to the percentage of yak genetics present: eg. 50% yak, %75% yak up to pure yak which would be 95% (the percent required for breed registration) as all yak, including the remaining Wild Yak on the Tibetan Plateau, have some degree of cattle introgression. The point being, the market potential for a yak hybrid and “pure” yak meat is wide open with creative work.
For both the large scale meat producer and the small acreage farmer, yaks can increase profit by decreasing costs. Yaks consume less forage than beef cattle, do not require as high a TDN, have an insulating undercoat of down to protect them from the effects of cold temperatures, and can finish on forage without supplemental feed. Yaks also have smaller calves, 25-35 pounds, reducing calving complications. All of these characteristics mean reduced production costs.

For the small acreage farmer yaks offer more possible revenue alternatives than meat. As noted previously, yaks grow a down fiber under their hair as insulation. This fiber (16-20 microns in diameter), which is “released” annually and can be combed out is of the same quality as cashmere (18.5 microns or less) . It can be marketed in raw form to fiber artists for up to $4/ounce. Fiber can be further processed into roving and yarn for value added products. Yak yarn sells for $30-$50 per skein depending on whether the fiber has been dehaired and what kind of fiber it is mixed with such as bamboo. Merino sheep wool or silk. It can also be felted. Their outer guard hair can be used to make ropes and rugs. Their hides are like a bear hide because of the dense longer hair and can marketed as can their skulls ($200-$300) because of their large horns.

Yak yarn (50% yak fiber, 40% merino wool, 10% bamboo)

In Asia yaks are milked to produce cheese and yak butter. Yaks do not produce much milk, only about a pint per day could be collected from a cow with a nursing calf. Tibetan nomads milk a string of yak cows based on the amount of butter and cheese they need for home and market. This is an underdeveloped business and market waiting to be developed in the United States.

In Tibet and the Himalayan Region, yaks have traditionally been the “jeep/tractor” within nomadic culture. Yaks were and are still used as pack animals and as oxen. In fact there is hybridization going on in areas where yaks are used as oxen in order to have larger, more powerful draft animals. Yaks are regularly used in the Himalayan region to carry equipment for trekkers and climbing gear and supplies to high elevation (13,000 foot elevation) base camps. Alpine Ascents in Alaska utilizes currently yaks to carry hikers equipment in remote mountain areas (www.alpineascents.com/treks/alaska-yak-trek/ ). Such a tourism side-business could be developed in the Appalachian and hiking regions of Kentucky.

Yak Husbandry: As previously noted, yaks have lower forage requirements than beef cattle. This does not mean they will do well on poor quality forage, but require less in terms of percent body weight requirements and TDN. There has not been much study of yak nutritional requirements in the United States. A small study is currently in progress under the direction of Dr. Jeff Lehmkuhler at the University of Kentucky. Reduced absolute forage requirements will result in both small acreage and large meat production farm savings.

Yak calves weigh between 25 and 35 pounds at birth resulting in few calving issues. Gestation is 8.5 months. Yaks reach about 90% maturity at three years, cows should be 500lb or three years of age at calving and bulls think they are ready for action by age two. However, most breeders wait to three years of age before utilizing a young bull in their production herd. Bulls typically weight 1200 pounds or more while the cows are half the weight – and hence consume less forage than large beef cows require. Yaks are not hard on fences, do well on good quality grass and hay to achieve market weight and do not have diseases such as pinkeye and brisket disease. Other than good forage, the key health issues are parasite control, proper trace mineral levels (copper, zinc and selenium are essential) and annual vaccinations for respiratory diseases and clostridium diseases (Triangle 10 and Ultrabac 8 equivalents). With good care yaks will live into their twenties. Also, from anecdotal reports, yak meat does not “degrade” in texture or taste if older yaks are used for meat. Yak meat producers also state there is no difference in taste between meat from a yak bull or steer.

Yak mother with baby born earlier in the day.

Handling Equipment: Yaks require the same handling equipment as beef cattle: Good pasture fence (woven wire is typically used), squeeze chute for vaccinations and tagging, foot trimming if needed, combing out fiber to sell, and a handling pen and alley to move yaks into the squeeze chute or a loading chute. It is also recommended that they have some sort of protection the sun and bad weather such as a simple shed roof with wind break. Yaks are very curious so if you don’t want them in it, on it, or around it, they need to be fenced out. And, yaks are relational.

Further Information: One of the classic sources of yak information is “The Yak” 2nd edition by G. Wiener. This can be download as a PDF at no cost. Other information can be found at usyaks.org.
Pictures of “yak life” in Kentucky can be found at Zhi-ba Shing-ga Yaks on Facebook.

Attachment 2: MOTHER EARTH NEWS ARTICLE

                                                                                    Posted at: skayreserachgroup.com    "An Introduction To Yaks"

Attachment 3:     2021 Yak Husbandry Research Conference

Conference Capacity-50
Sponsored by
Morehead State University, Department of Agricultural Sciences, Morehead, Kentucky
The University of Kentucky Department of Animal and Food Sciences, Lexington, Kentucky
USDA Sustainable Agriculture Research and Education Grant, Southern Region
USYAKS (Yak Registry and Association)
Star Yak Ranch, Casper, Wyoming
Zhi-ba Shing-ga Yak Farm, Wellington, Kentucky

Saturday, November 13th
9am-5pm
Location: Derrickson Agricultural Complex, Morehead State University

This conference is for current yak producers, small acreage farmers, beef producers interested in possibly increasing the market value of their meat and those interested in developing yak operations.

Speakers
Dr. Michelle Arnold: University of Kentucky Veterinary Diagnostic Laboratory: Yak Health Management Considerations
Dr. Jeff Lehmkuhler PhD, PAS: University of Kentucky Department of Animal and Food Sciences: Myth Busting: Nutrition of the Yak
Dr. Philip Prater: Morehead State University Department of Agricultural Sciences, Reproduction Specialist: Development of Artificial Insemination Program for Yaks: collection and semen evaluation
Dr. Patricia Harrelson: Morehead State University Department of Agricultural Sciences: Yak Semen Preservation Research Results to Date including Preservation Process
Dr. Ted Kalbfleisch: Bioinformatics Specialist, University of Kentucky: “How genetic technologies can inform your breeding decisions”

Gregor Dike, owner of Zhi-ba Shing-ga Yaks, Wellington, Kentucky: Why Beef Producers and Small Acreage Farmers should take note of the economic potential of yaks

Walfer Hernandez, Head Chef at The Barrel and The Easter, Washington D.C.: Will prepare a yak meat buffet using different cuts and preparations for attendees.

Working Demonstrations
Yak Semen Collection
Synchronizing yaks for insemination
******
Conference Schedule

Time Topic Speaker
8:00-9:00 am Registration / Vendor
9:00-9:30 Welcome & Why are we considering yaks? Greg Dike
9:30-10:15 Health Considerations of Yaks in the Southeast Dr. Michelle Arnold
10:15-10:30 Break
10:30-11:00 How genetic technologies can inform your breeding decisions Dr. Ted Kalbfleisch
11:00-11:30 Myth Busting: Nutrition of the Yak Dr. Jeff Lehmkuhler
11:30-noon Is Your Bull Bad? Breeding Soundness Exams Dr. Phil Prater
noon-1:00 pm Lunch / Vendor
1:00-1:15 pm Q/A Yak Meat Prep Chef
1:15-2:30 pm Overview of Process of Estrus Synchronization & Semen Cryopreservation Dr. Patricia Harrelson & Dr. Phil Prater
2:30-4:00 pm Demonstrations: Semen collection, ultrasounding for pregnancy, CIDR device use/synchronization, (possible) insemination Dr. Patricia Harrelson & Dr. Phil Prater
4:00-4:30 pm Wrap-up & Evaluation Greg Dike

Hotels/Motels in the Morehead Area
Hampton Inn (606-780-0601) A block of 12 rooms will held until November 5th for those attending the Conference. Reservation code: YAKCON. Cost $99/night plus taxes.
Holiday Inn Express (606-784-5796)
Days Inn (606-783-1484)
Comfort Inn and Suites (606-780-7398)

Airports
Cincinnati International (Northern, KY)
Blue Grass Airport, (Lexington, KY)

Registration
(There is no charge for conference. We welcome you interest and participation.)

Name: _________________________________
Address: _______________________________________________________
Telephone: _______________________
Farm/Ranch Name: _______________________________________________
• Currently own yaks __________ Number of yaks___________
• Interested in yaks for the future ___________
• Small acreage farmer (no yaks) ___________
• Beef producer _________
Number of people attending: ________

Please scan and email to nct1108@yahoo.com
or
Mail via the postal service to
Gregor Dike, 57 Journeys End, Wellington, KY 40387

Questions
Contact Greg Dike
606-776-0022
nct1108@yahoo.com

2021 Kentucky Yak Husbandry Research Conference

On November 13, 2021 Morehead State University, University of Kentucky, University of Kentucky Cooperative Extension, and Zhi-bah Zing-ga Yak farm co-hosted the first Kentucky Yak Husbandry Research Conference. A total of 38 participants and presenters were in attendance. Attendees traveled from Colorado, Wyoming, Illinois, New York, Tennessee, Indiana, Iowa and Kentucky.

Presenters shared information related to animal health, nutrition, genetics, reproductive physiology, artificial insemination and cryopreservation of yak semen. Demonstrations were performed on collecting semen for artificial insemination, estrus synchronization, and artificial insemination. A lunch was prepared showcasing yak meatballs and yak stew.

A total of 14 evaluations were completed by participants. Participants were asked their knowledge level both before and after the presentations for each topic using a 5-point Likert scale. Knowledge level increased for all topics as shown in the table below.

Topic Before After
Health Considerations 3.08 4.38
Genetic Technology 2.43 3.86
Nutrition 2.64 4.57
Bull BSE 2.43 4.21
Estrus Sync & Cryopreservation 2.31 4.31
Welcome & Wrap-up 2.75 4.17

Attachment 4: SKAY zoom yak information speaker series

Feb. 23, 2022: Planning A Yak Breeding Program, Dr. Darrh Bullock, University of Kentucky

March 8, 2022: Livestock Judging Terminology    (with announcement included)

SKAY (Scientific Knowledge Advancement in Yaks Research Group)
Zoom Seminar Series

Mr. Zach Bartenslager

University of Kentucky Extension Associate, will discuss showring lingo and what it means.

Mr. Bartenslager has judged beef shows in several states and was a livestock judge instructor at the University of Tennessee before accepting a position at the University of Kentucky.

Seminar Date: Tuesday, March 8, 2022
8:30 PM EST/7:30 CST/6:30 MST

Registration is required to attend this seminar

Register in advance for this meeting:
https://uky.zoom.us/meeting/register/tZYufuqtqDooHNAoYLVwYQv6do78HCFWktQu

After registering, you will receive a confirmation email containing information about joining the meeting.

Jeff Lehmkuhler, Ph.D.
Extension Beef Cattle Specialist
University of Kentucky
810 W.P. Garrigus Bldg
Lexington, KY 40546

Phone: 859-257-2853
Email: jeff.lehmkuhler@uky.edu

February 15, 2023 – Review of Minerals in Ruminant Diets, Dr. Katie VanValin, University of Kentucky

March 22, 2023 – EHD, Anaplasmosis and Theileriosis – Dr. Michelle Arnold, University of Kentucky

April 19, 2023 – Developing Breeding Objectives – Dr. Darrh Bullock, University of Kentucky

May 17, 2023 – Controlling when calves will be born – Dr. Les Anderson, University of Kentucky

June 21, 2023 – Why should we consider records? – Dr. Jeff Lehmkuhler, University of Kentucky

September 20, 2023 – Genomics for Registering Yaks – Dr. Ted Kalbfleisch, University of Kentucky

 

Attachment 5: Yak Basic Information

Yak Basic Information Sheet

Yak share a common ancestry with Bos Taurus , Bos Indicus and Bison that dates back to between one and five million years ago.  The domestic yak (Bos grunniens), often referred to as the grunting ox developed in the Himalayan region of the Indian subcontinent, the Tibetan Plateau, Kashmir), Tajikistan and as far north as Mongolia and Siberia as a result of its direct genetic ancestor, the wild yak (Bos Mutus), inter-breeding with indigenous cattle of the region.

Size: Mature Yak cows typically weight between 500 and 700 pounds and Yak bulls weigh between 900 and 1250 pounds in the United States.

Longevity: Yaks will live over twenty years with proper nutrition. Yak cows are known to give birth at over twenty years of age. Both cows and bulls do not reach their full size until about six years of age. However, they are reproductively mature by three years of age.

Reproduction: With proper nutrition yak cows will produce a calf annually. Gestation is eight and one-half months (approx.. 253 days) and calves typically weigh between 25 and 40 pounds resulting in calving ease. A bull can breed year round however, as in beef bulls, semen quality decreases in periods of extended high temperatures. Estrus in yaks lasts 12 hours and females may not exhibit much in the way of outward signs.

Cross-Breeding: Yaks have been crossed with numerous cattle breeds with success. However, in general a yak bull will not breed outside its species. Outside of using artificial insemination people have raised yak bulls with the breed they are seeking to cross. In this case the yak bull will often breed the non-yak cow. Breeding a non-yak bull to a yak cow is dangerous due to the smaller reproductive tract of yak cows. Dystocia or the ability of the calf to pass through the birthing canal will be at an increased risk in yak hybrids involving non-yak bulls.

Nutrition: There have been numerous false claims that yaks eat as little forage as 1% of their body weight per day as compare to beef cattle which consume up to 3%of their body weight in dry matter. Recent studies being conducted under a USDA Sustainable Agriculture Research and education Grant by the University of Kentucky show yaks consuming roughly 2.5-3% of their body weight in forage on a daily basis. Yaks should have access to forage with which matches their production stage. Limited information is available on the nutrient requirements of yaks and in Asia beef nutrient requirements are often used for yaks. Yaks will grow and finish well on good forage.

Health Issues: Even though yak are a separate species than beef cattle they share most common health issues. Yak are very stoic and do not significantly display illness until they are very ill. As such it is important to “know your yaks” by observing them daily so that you are able to detect behavioral changes and intervene at that point. [Note: Yaks will often grind their teeth when they bare threatened or ill.] The best health rule is that a change of behavior should be immediately investigated.  There are four keys areas of health care that are critical:

·         Trace Minerals: Proper copper, zinc and selenium levels are critical for yak growth, reproduction and overall health.

·         Respiratory: Most yak breeders will vaccinate their yaks annually to prevent respiratory infections (IBR, BVD, PI3, BRSV). Yaks seem to be susceptible to pneumonia at any time in the year. Symptoms are the same as in cattle. Normal yak body temperature is 101 degrees Fahrenheit while rectal temperatures greater than 103.5F combined with increased respiration rates, nasal discharge, depression, low intakes, or other factors are indicative of illness.

Be sure to consult your veterinarian annually to maintain a valid patient-client relationship. This is important for treatment recommendations as all antibiotics are now required to have a prescription.

·         Parasites: Depending on the area of the country you are in parasites and flies can not only cause the death of a yak but can bring economic loss due to decreased weight gain, fly strike and disease transmission.  One needs to be aggressive in parasite control. Be sure to rotate your antiparasitic as parasites easily build up resistance.

·         Epizootic hemorrhagic disease (EHD): EHD is a virus often impacting wild ungulates (deer) carried by biting insects that can affect yak. Symptoms may include stiffness in walking, depression, temperature, blisters in the mouth, anorexia. If you hear about deer dying off in your area you need to be vigilant in watching your yaks for any changes. EHD can be deadly for yaks.

·         Observe your yaks daily for behavioral changes.

Fencing: Fencing for yaks is similar to fencing for cattle. A fence that is 4-5 feet high will often deter jumping. Fence may be woven wire or multiple strands of barbed wire. If using high-tensile smoot wire, multiple strands combined with a few which are electrified will usually be adequate. Yaks can jump and sometimes you will find an animal that can easily clear a five-foot-tall fence. The thing to remember is that they jump for a reason: There is something they want to get to. The solution is to move the source of desire “out of sense range”. Yaks on opposite sides of the same fence can be destructive as they will “play” with each other through it. One approach is to keep an empty pasture between yak groupings: Especially cows which could be in heat and bulls. Using a single strand of electric fence with offset insulators will reduce fence damage from yaks.  Yaks have incredibly strong necks and can lift entire fences out of ground or make a pretzel of lighter weight steel tube metal gates so purchasing heavier gauge metal gates will increase their longevity. They are herd animals so if one does get out it will usually stay near the herd.

Note: When a yak is isolated, “cornered” or startled it sees everything other than another yak as a predator.  In working with yaks, you always need an escape route. Never corner a yak. Always provide a way for the yak to move away from you. Also, avoid working a single animal by itself. Keep a second yak or a small group together whenever possible. Interestingly, yaks do not seem to mind getting in trailers. A good resource on working with yaks is Dr. Temple Grandin’s animal handling work. Keep in mind yaks use their horns and head early in life to express dominance and establish pecking orders within the herd. Do not rub their heads as calves a s they will see this as a dominance establishment behavior which later in life could get you hurt when that 1000 pound bull comes to rub its head against you. Additionally avoid the use of paddles and other items to tap or hit their heads when working. This triggers  “fight” response and will train them to charge paddles in the future.

Infrastructure: Other than good fences, water sources and quality pasture, one needs a means to handle the yaks safely. Typically this would involve one pens the yaks could be directed to for sorting and an alleyway that leads to squeeze chute which would provide the restraint necessary to do a health examination, give medications/ injections, apply anti-parasitics, trim hooves, comb out fiber and other animal care procedures. Design your pasture system and anima; handling areas so that your yaks can easily move from one area to another.

It is also recommended that there be structures to provide shade from the sun and wind blocks for yaks in the pastures: Especially for mothers with young calves.

Personality: Yaks are smart, curious, will suddenly appear behind you to see what you are doing or somehow instantly be there when a gate is left open. They all have distinct personalities. With steady work, they can be trained as pack animals, halter broken, ridden and become pets. Remember: It may be cute to have a bull calf act like your pet dog but that is the last thing you want when it weights a thousand pounds. If you make a yak a pet it will expect to be your favorite pet and act as such. Most people are injured by their yak which was handled as a pet and that doesn’t distinguish the person as not being a herd mate and may choose to establish dominance. They are big, extremely quick in their movements and easily startled by a sudden motion so one must always be aware of where they are at all times.

Where Is The Money?

            Sale of breeding stock: Yaks are often sold individually or in small ‘starter herd” that may or may not include a bull. As a responsible yak breeder it is important that we sell “the best yaks” as they will be source of genetics for a herd.

            Fiber: Yak fiber is of equal and/or higher quality than cashmere depending on the animal the fiber was collected from. It is becoming a sought-after fiber by spinners and fiber artists. The fiber grows under the outer hairs and provides insulation for yaks in cold weather. Remember the “home” of yaks is at altitudes of 10,000 feet in the Himalaya Mountains. Thirty degrees below zero is a typical winter day for them. Fiber is combed out from the yak, not cut, in the spring-early summer. The longer overcoat of hair is left intact. Left uncombed the coat  will usually fall off but sometimes it will become matted over the entire yak from the neck to the tail and must be removed by clipping to reduce fly strike and heat stress.

            Meat: Yak meat is a deep red meat, not all gamey in flavor, is leaner than bison and as high in protein as bison or grass-fed beef.  Ground yak currently sells for about $12/pound with steak selling between $25 and $45/pound depending on the market. Because there are so few yaks in the United States there are two key issues involved in raising yaks for meat sales:

·         Because there is not an existing market for yak meat as there is for beef, one must develop the market (restaurant, selling at a Farmers Market, direct or internet sales etc.); and,

·         Once a market is established the problem is that demand will exceed supply unless one is careful to develop a sales market which “matches” the meat production.

Tourism: Since yaks can be trained as pack animals and are “designed” for mountainous terrain, they are slowly being used for trekking in the United States. In the Himalayas they have been used by Tibetan nomads for thousands of years to carry supplies and move households to new grazing areas, and for the last one hundred plus years transported climbing gear to high peak base camps for the world’s mountain climbers.

In a very real sense, yaks are for the entrepreneur. The thing about yaks is for those who know their yaks there is a bond which develops.

 

For more information

 

1.    “The Yak: Second Edition”   Publication 2003/06: Revised by Gerald Wiener, Han Jianlin, Long Ruijun.    This is an excellent resource which can be downloaded at no cost.

2.    “Yak: The Cryophilic Species of Baltistan” by Shakoor Ali  Published 2015

Attachment 6: Yak Meat

              Yak Meat           

If you are not familiar with yak meat, yak meat is deep red meat that is not gamey, subtle differences in taste than beef and was described by Chef Robert Perry of the University of Kentucky as “silky”. It has been described as having the “health benefits” of skinless chicken and salmon.

Just another “red meat”? In a comparison of grassfed premium and choice angus, bison and grassfed yak sirloin by the University of Kentucky all three were very close in protein at 23-24%, yak had more moisture, and in terms of fat the yak sirloin had 1% fat, bison had 2% and the premium and choice angus were at 5-6% fat.

An analysis performed by Certified Laboratories of the Midwest (Report #168765) of randomly selected ground meat from a grass fed yak raised on average quality pastures in Eastern Kentucky yielded the following results:

·         Calories:           231/100 grams

·         Carbohydrate:  2.86%

·         Total Protein:  19.24%

·         Cholesterol:     0.053%

·         Oleic Fatty Acid:   4.92%

·         Linoleic Fatty Acid:  0.2%

·         Linolenic Fatty Acis:  0.11%

·         Total Saturated Fats: 8.89%

·         Total Monounstaurated Fats: 5.7%

·         Total Trans Fats:       0.96%

·         Omega 3:  Alpha-Linoleic (ALA), Total Omega-3:             0.1%

 

It is important to note that the nutrition values will vary slightly between grass fed yaks due to differences in the environment and forage in which the yaks were raised.

What is clear in terms of grass-fed yaks: Their meat is high in protein and very low in fat. Furthermore it is low in cholesterol, has linoleic and linolenic fatty acids which lower the risk of coronary heart disease and Omega 3 which is used to reduce risk of inflammatory diseases and depression.

The Yak Meat Market

At this point in time with the exception of two large yak meat producers, breeders market their meat through an area Farmer’s Market

(or a store that carries local farm produced produce), private sales, internet sales, or by developing a relationship with a restaurant.

One of the two large yak meat producers supplies a supermarket chain and the second has Pop-up events, supplies five restaurants,

does large pop-up sale events, and through a store which has a high demand product line.

 

Once the market is established, the problem all breeders face, including the two large producers, is meeting the demand. With less

than 7500 yak in the entire United States there is no natural supply chain to turn to if demand exceeds supply for a producer.

Producers will search for slaughter ready yak to fill their supply need. But there are only so many yak available. Matching actual

supply and expected demand is going to be a critical to the development of an ongoing yak meat business.  

 

The following are current retail prices being charged by four yak meat producers:

 

Producer #1:

Ground yak: $12/pound

Chuck Roast:  $26 for a 2 pound roast

Yak Snack Sticks:  $15 for 4oz package

Yak Jerky:  $12 for a 3oz package

 

Producer #2

Ground yak: $25/pound

Yak Burgers: 3x5.3oz burgers (1lb) $21.00

New York Strip Steak:  $33 for a 10oz steak

Yak Sirloin steaks:  2 8oz steaks for $45

Rib Eye: 11oz for $47

Filet Mignon: 12oz for $55

 

 

Producer #3

Ground yak: $12.95/pound

Yak Burgers: 3x5.3oz burgers for $13.19

New York Strip Steak: $17.95 for an 8oz steak

Rib Eye: $18.67 for 8oz

Sirloin Steak: $12.97 for an 8oz steak

Order to sell Tenderloin: $19.97 for 6oz

Yak Stew meat cubes: $10.60 for 8oz

 

Producer #4

Ground yak:  $15/pound

Ground Sirloin: $15/pound

Yak Stew Meat: $15/pound

Boneless Ribeye: $15 for 0.59lb

Bone on Ribeye: $45 for 1.5lb

Filet Mignon: $13 for 0.29lb

New York Strip Steak: $24 for 1lb

Sirloin Steak:  $14 for 1lb steak

Top Round Roast: $15 per pound

 

In order to sell yak meat to the public the animal has to be slaughtered at a USDA inspected facility.
The USDA treats yaks as an exotic species, so yaks fall under the USDA’s triangle stamp program. The rules governing this program allow meat from yak/cattle hybrids to be labelled as yak meat as long as the animal is 39% yak. A yak x beef hybrid will have different meat characteristics in terms of texture, taste, amount of fat (and marbling), cholesterol etc. What yak meat producers are doing is to have the slaughter animal’s DNA tested to be able to show the meat is not from a hybrid yak. Others operate a “closed herd system” in which all the yak cows and bulls involved in producing the yaks to be raised for meat have been DNA tested to prove that they are true yaks.

 

The USYAKS Yak Association has worked with the USDA to develop a “Certified Yak Meat” label which is affixed to the meat packaging at the slaughter facility. This label certifies that the meat bearing this label was from a yak which was genetically tested and was found to be a full blooded yak. Certified yaks for slaughter are required to meet the same rigorous purity standards as registered full-blood yaks.

  The Association wishes to offer a higher standard. Meat products bearing the USYAKS Certified label are meat products from yaks that have been genetically tested, and found not to be hybrids. Certified yaks are required to meet the same rigorous purity standards as registered full-blood yaks.

How to Certify Yak Meat

To participate in the yak meat certification program one must be a member of USYAKS. An online certification form is available on the USYAKS website: usyaks.org as well as membership instructions. Instructions for submitting the yak’s DNA for analysis are found on the website under “Register A Yak”.

 

Attachment 7: Yak Fiber

Yak Fiber

Attachment: 8 Reproduction In Female Yaks

Les Anderson, Jeff Lehmkuhler, Phil Prater, others

The yak (Bos grunniens) is a unique domestic animal. These animals were developed in the extreme environment of the Himalayas where food resources can be extremely limiting. The yak provides food (meat and milk), fiber (hair), and pack for the local populations. The total number of yak in the world is limited creating a need to understand and control reproduction in the yak.

Reproductive tract

The reproductive tract in the yak female is very similar to beef and dairy females. The cervix, uterus, and ovaries are smaller in mature yak females. Although the females are much smaller in size than a mature beef or dairy female, the reproductive tract in a yak is easily palpable via rectal palpation. The cervix in yaks has three rings and is typically 5 cm in length and 3 cm in diameter. The uterus horns are about 18-24 cm in length and 3 cm in diameter.

The ovaries in yak females are smaller but the morphology of the ovaries is like that found in beef and dairy. Primordial, growing, and atretic follicles were found in females ranging from 1 month to 10 years of age. Although follicle growth patterns have not been reported, estrogen concentrations fluctuate 3 times during the estrous cycle indicating that yak females may have 2-3 waves of follicle development. Yaks ovulate approximately 12-24 hours after the after the end of estrus which is a later than beef and dairy females. The formation and function of the corpus luteum in yak females is similar to beef and dairy females.

Estrous Cycle

The estrous cycle length of female yak is 18-22 days. The length of the estrous cycle has not been easy to determine because estrous behavior in the yak is often silent and difficult to detect. Several reports indicate that estrus typically lasts 12-16 hours in yak although about 20% of yak females were observed in estrus longer than 24 hours. Estrus in yaks is characterized by swollen vulva, mucous discharge, increased frequency of urination, and riding. Like other bovine, yak will group together into sexually active group and will seek out and ride other female yaks that are in estrus. Most of this research was conducted in their native environments. In more temperate climates, estrus is difficult to determine. Females in estrus will be more active than non-estrual females, the vulva will swell but mounting behavior is not observed as frequently. The limited expression of estrus in yak females decreases the efficacy of artificial insemination and hinders the adoption of this technique.

Gestation

The gestation length of yaks is 250-260 days. Yaks appear to undergo typical behaviors during parturition including seclusion, restlessness, etc. Almost all births occur during daylight hours and very little incidence of dystocia (calving problems) have been reported. Yaks will interbreed with other cattle and dystocia is more common when yak cows are calving hybrid calves (ex. Angus bull x yak cow). Twins are rare in yak (.5%). Stage three labor (passing the placenta) can take up to 6 hours but typically within 30 minutes of the expulsion of the calf. Like beef cows, longer, more difficult parturition results in weaker calves at birth. Several reports and conversations with yak managers indicate that yak cows are extremely protective of their calves at birth and people should be cautious when approaching a dam immediate after calving.

Anestrus

The word “anestrus” means “no estrus” and is the biological state in which a female is not exhibiting estrus regularly. The time frame that females are in anestrus is called the anestrous period and bovine females are anestrous before puberty and after each calving event. The timeframe from birth to the occurrence of puberty is called the prepubertal period with puberty defined as the first estrus followed by an estrous cycle of normal length. The number of days from calving to the resumption of estrous cycles of normal length (18-22 days) is call the postpartum interval (PPI).

Yaks are considered by most scientists to be seasonal breeders. However, it is not firmly established whether they are biologically seasonal like sheep and horses or if they are environmentally seasonal due to severe nutritional stress. In their natural environment of the Himalayas, nutrient availability becomes extremely limited during the long, cold winter months. Many yak lose considerable weight during this time and their body condition scores (BCS) often fall dangerously low (BCS 2 or less). Weight loss during these long periods of nutrient restriction delays the occurrence of puberty and postpartum estrus.

Females that calve thin (BCS < 4) often have very long postpartum anestrous intervals. The average PPI for yaks has been reported to be 110-130 days but resumption of estrous was highly variable and dependent mostly on nutrient availability and the BCS of the females at calving and from calving to rebreeding. Cows that calve in a higher BCS have shorter PPI (about 70 days) compared to females that calve in lower BCS (about 130 days). The PPI is so long for many native yaks that they fail to breed the year after they calve. The calving interval (time between subsequent calvings) is about 1.5 years for yaks in their natural environment.

Puberty is anestrus that occurs prior to the first observed estrous cycle of normal length and many of the same factors that regulate postpartum anestrus impact the age of puberty. In their natural environment, yaks do not begin normal periods of estrus until 2-3 years of age. However, the attainment of puberty is more related to BCS than age. Timing of birth can influence age at puberty. Females that are born early in the calving season are more likely to go through puberty and conceive than females born later in the calving season.

Experience with yaks in the US suggests that, outside their natural environment, yak females are significantly less seasonal. Yak females in the US appear to be biologically capable reaching puberty at 15-18 months of age and mature cows can have short (60-70 days) PPI if managed according to their BCS. If BCS is managed correctly, yak females could calf annually. The key, it seems, to a yearling calving interval in the yak is management of cows to calve and rebreed in a BCS of 5-6.

Fertility

Conception rate is defined as the probability a female will conceive after a breeding event to a single estrus. A simple example is if 10 cows are in estrus and are bred today and 6 of them conceive to that single breeding, then conception rate is 60%. Pregnancy rate is the probability that a female will conceive at the end of the breeding season. So, if the bull is left with the same 10 cows above for 70 days and 9 of the 10 conceive then the pregnancy rate is 90%.

Conception rate in the yak appears to be quite high. Most research has indicated that conception rates typically exceed 70% after breeding especially when the cow’s BCS at calving and breeding is 5 or greater. High conception rates lead to high pregnancy rates in short time periods. Much of the research from the Himalayan region reports pregnancy rates greater than 95% over a 70-90 day breeding season.

Abortion

Unfortunately, yaks appear to be more susceptible to abortion early in pregnancy than other bovine. These abortions appear more related to the environment (low nutrient availability, extreme temperatures (either hot or cold)) than to disease. Early term abortion rates of 20-25% have been reported in the literature. Most researchers attribute the pregnancy loss to the extreme weather and undernutrition typical of the Himalayan region at the time when most yak females are pregnant.

Calving Rates

Even though conception rates and pregnancy rates are exceptionally high, the reproductive efficiency of the yak is low due to the long PPI and the high early term abortion rates observed in yaks in their native environment. The potential for high reproductive rates exists for yaks. Females that calve in moderate BCS and maintain this score through breeding have an excellent opportunity to conceive in a short window. Further, fewer females are likely to abort if they are pregnant in more moderate climates. The low rates of dystocia and high rates of calf survival give yaks the potential for excellent reproductive efficiency in less harsh environments.

Conclusion

The yak is a fascinating member of the bovine family. With proper management, high reproductive rates should be possible. The limited gene pool of yak makes artificial insemination an important tool for use in the yak. The biggest hurdle for yak breeders to overcome is the “silent” or weak expression of estrus observed in most yak females. Some work has been done on bull collection, semen processing, and AI by researchers in Asia, but more work needs to be done to better characterize reproduction in yaks and to improve methods that result in successful AI in yaks.

References

A Guide to Body Condition Scoring in Yaks. J. Lehmkuler, L. Anderson, D. Gardner. 2022.

 The Challenges and Progress in the Management of Reproduction in Yaks. 2006. Zu. Animal Reproduction Science.

Reproduction in Female Yaks (Bos Grunniens) and Opportunities for Improvement. XD Zi. 2003. Theriogeneology 59:59:1303-1312.

Attachment 9: Inbreeding inYaks

 Attachment 10:  The Match-A-Yak tool to decrease the Coefficient of Inbreeding

     

 

Attachment 11: Hybridization of Yaks

The goal of crossbreeding or hybridization is to combine desirable traits of the breeds being hybridized from the additive genetic effects. In some cases the resulting the hybrid will actually exceed the average of the two parental types as a result of non-additive genetic effects. This is called heterosis or hybrid vigor.

Most hybridization of yak has taken place in Tibet, China and Mongolia for thousands of years as nomads crossed yaks with indigenous bos indicus cattle seeking to develop increased milk and meat production as well as a larger draught animal. The problem they faced was that while the hybrid had these improvements it no longer had the capacity to survive at the altitude yak herds lived in. As such, much of the hybridization was at lower altitudes. It was not until the 1950’s with the advent of artificial insemination that yaks were crossed with bos taurus (initially Holstein-Friesians and Simmentals).

It has not been possible to rigorously study whether heterosis was present in crossing yaks with the bos indicus or taurus cattle resultant hybrids, bos taurus and indicus could survive in the yak environment for a side-be -side trial. Yet, “the performance of hybrids and that of yaks, and where possible, cattle are highly suggestive of the part played by heterosis.” (YAK, The Second Edition, Gerald Weiner) The hybrid vigor (heterosis) that was attributed to the yak was primarily in terms of the ability to survive at higher altitudes and on poorer forage than bos indicus or taurus cattle.

Hybrid Birth Weights:

The following Table shows the birth weights of different hybrids of yaks at different locations in China (different elevation and environment) and body weight of the local yak dams.

 

Table 1: Birth weights of calves of yak and different hybrids of yak at various locations (differing in elevation and environment) and body weight of local yak dams (average of male and female calves)

Sire of calf	Xinjiang[1]		Longri, Sichuan[2]		Gannan, Gansu[3]		Shiqu, Sichuan[4]		Ganzi, Sichuan[5]
	No.	(kg)	No.	(kg)	No.	(kg)	No.	(kg)	No.	(kg)
Local yak	25	14.8	25	12.4	91	14.0	71	11.5	40	9.4
Local cattle									19	12.2
Holstein-Friesian			32	23.4	40	22.0	59	19.1
Simmental	10	26.9	9	19.5
Charolais	18	27.2	6	24.7			20	19.1
Hereford	16	24.1	7	20.3	17	22.5	18	16.4
Aberdeen Angus					22	23.1	17	17.9
Shorthorn			9	18.2
Body weight of yak dam (kg)	257		222		210		200		179

 

 

Gains In F1 Hybrids:

Meat: The 1989 study of growth rates of F1 (Hereford, Simmental, Charolais and Shorthorn ) yak hybrids (Table 2 below) found that at 17 months slaughter weights of the hybrids were 50% greater and had already achieved an adequate degree of finish by the end of the second summer. According to Zhang Rongchang (1989) the loin-eye area was two thirds larger in the hybrids than the yak. Reports from Altai (former Soviet Union) “noted that hybrids (Simmental.or Shorthorn sires) had reached up to twice the slaughter weight of yaks at 21 months of age and were also much fatter but had very similar dressing percentages.”

 

Table 2: Body weights and linear body dimensions, at 6 and 17 months of age of yak and hybrids with different "improved" breeds of cattle at Longri, Sichuan (means and [SD]) [Source: Cai Li, 1989]

Yak female mated to male of:	Sex	No.	6-month weight (kg)		17-month weight (kg)			17-month linear body dimensions (cm)
			Mean	[SD]	Mean	[SD]	Height at withers mean	Body length mean	Heart girth mean
Yak	m	14	68.9	7.4	129.8	11.0	95.3	107.8	135.4
	f	11	68.5	11.9	121.0	16.7	89.6	104.8	132.9
Holstein-Friesian	m	11	123.0	11.0	234.6	18.6	114.6	128.8	158.4
	f	21	111.6	13.6	202.4	17.3	110.8	123.7	154.3
Simmental	m	3	115.2	13.0	210.0	24.1	105.8	118.0	143.7
	f	6	77.5	15.6	162.8	24.6	102.3	114.0	133.8
Charolais	m	3	93.0	7.0	184.5	18.8	98.8	112.3	133.0
	f	3	81.3	5.7
Hereford	m	3	81.3	10.7	181.3	12.8	100.7	109.0	139.3
	f	4	88.6	6.6	182.8	11.5	101.4	109.3	143.8
Shorthorn	m	2	86.0		162.0		102.5	112.5	139.0
	f	7	86.1	5.0	169.2	15.3	102.9	113.4	138.1

 

Note: It is important to note that the data for the previous two charts was for forage and environmental conditions in regions of China. Yak dams in the United States typically weigh between 280 kg and 310 kg (600-700 lbs). One would expect calf weights in the US to be slightly higher due to improved forage and a less harsh environment.   Weight losses over the winter during the study were between 11 and 12% of their body weight at the start of winter in the hybrids and the pure yak.

 

Meat Considerations:

1. The basic and ongoing research on yak hybrids has taken place in China, Mongolia and India. Because of the high altitude and harsher environment resulting in limited forages, one would assume relative F1 gains weight gains and milk production as compared to pure yak will be greater in parts of the country where yak do well on local forage
2. A 2023 study by the University of Kentucky which looked at the crude protein, crude fat and moisture content levels of grass fed yak sirloin and angus sirloin (including USDA choice and prime) yielded the following results:

					CP %	Fat %	Moisture %
			Yak		22.75	0.85	83.43
			Angus		20.70	5.41	75.30

 

A hybrid F1 (angus – yak) should have crude protein and fat  roughly midway between that of grass fed yak without any feed or special finishing as a result of the genetic gain from the yak and reduced time to a possible 50% larger than yak slaughter weight  to the genetic gain from the angus.  A carcass with close to 23% protein and overall fat of approximately 97% will rival that of both yak (and bison) on the time line of beef and the reduced inputs of yak.

 This Yak-Angus F1 hybrid could be both a large and small scale niche market. Due to the small size of the birth canal of yaks, the dams would have to be angus which can easily handle F1 calf size a yak could not without high risk of dystocia and death.

Given the small size of the US yak herd at under 7000 nationally,  such a hybrid with close to the meat quality (protein and fat) of yak (and bison) could be a solution to the supply vs. demand problem of yak meat as people seek leaner high protein red meat, 

The unknown at this point is a study on the taste and texture of a grass fed yak-angus F1. Will it be differentiable from yak?

Milk Production:  Local yak females in the Ruoergai and Hongyuan regions of Sichuan, China averaged 4.4 pounds of milk per day at peak period with 6.3% fat content. F1 Holstein-Friesian yak hybrids averages17.6 pounds with a fat content of 5.4 percent. As would be expected a F1 H-F yak cross when bred to an H-F lower milk production than the F1 (12.1 pounds at peak).

Table 3 gives milk yield totals after 149 days for F1 (Yak x Holstien-Friesian) of different ages and parity all of who, were simply on pasture.  What is unique to yak and also found in the F1 is they have a second lactation in the year following first calving without a further pregnancy (referred to as a “half-lactation”).

Table 3:  Daily milk yield and fat percentage of yak cows and F1 and backcross cows involving the yak and its hybrids with bulls of local cattle and with Holstein-Friesian (or 75 percent HF and 25 percent local cattle) bulls - in Hongyuan and Ruoergai counties of Sichuan province ten females per group [Pooled data from several farms; Source: Cai Li, 1989]

Type of animal	Daily milk yield (kg) (at peak period)	Fat (%)
Local yak	2.0	6.3
Yak (f) × Holstein-Friesian (m) ("improved" F1)	8.0	5.4
Yak (f) × local (yellow) cattle (m) (local F1)	3.0	6.0
F1 (f) × Holstein-Friesian cattle (m) ("improved" B)	5.5
F1 (f) × local (yellow) cattle (m) (local B1)	0.5-1.0	6.2

B = backcross, f = female, m = male

A lactating yak cow produces only several quarts of milk a day. If a calf is to be supported there is little “excess milk” available impacting the calf’s development.

On the other hand an F1 yak-dairy hybrid would produce approximately two gallons of milk per day. This opens up a number of options:

 

            The F1 yak-dairy cross could become the new “family milk cow” producing a more manageable amount of milk for a household to utilize on lower forage quality requirements;

 

            The F1, being “half-yak” could be the basis for a niche :Yak x  “Specific dairy breed” dairy product (milk, butter, yogurt, cottage cheese and cheese) market at a higher price. Furthermore, being an F1 yak cross would reduce forage/feed costs compared to pure dairy breeds.

 

Fertility of Hybrids:

Hybrid Heifers: F1- first generation hybrid heifers are fertile as are their back-crosses.

Hybrid Bulls: F1 bulls are sterile. They produce semen but no sperm. They will act like a bull in all ways and can be used as “teaser bulls” in breeding programs. If one backcrosses hybrid yak females some bull offspring will be fertile after the second backcross (75% yak). However, 31/32 is the accepted percentage of yak for bull fertility.  

Attachment 12: What Difference "How Long You Use your Herd Bull For" Makes

Assumptions:

• The bull and his descendant bulls will produce ten offspring per year: Half bulls and half heifers.
• One of the bull calves produced each year by this bull and his descendant bulls will be sold for breeding. The others will be raised for meat.
• The cows produced by the bull and his descendants will breed for 10 years.
• Nb = number of years the bull and descendant bulls are used for breeding.

In this situation:

The number of bulls with ½ the genetics of the original bull is Nb and the number of cows with ½ the genetics is 5Nb

The number of bulls with ¼ the genetics of the original bull is NbxNb +5xNb and the number of cows produced with ¼ the genetics of the original bull is 5xnumber of bulls with ¼ genetics.

The number of bulls with 1/8 the genetics of the original bull is NbxNbxNb+10xNbxNb + (NbxNcxNc)/4. The number of cows with 1/8 the genetics of the original bull is 5 x the number of bulls with 1/8 the original genetics.

The following chart shows these numbers for different values of Nb-“how long people are using their herd bull”.

 

Nb-years bulls breed              3 years    4 years     5 years       8 years      10 years

Bulls 1/2 genetics                             3               4                5                 8                    10

Cows1/2 genetics                            15              20             25               40                   80

Bulls ¼ genetics                               24             30             50              104                150

Cows ¼ genetics                             120            150           250             520                750

Bulls 1/8 genetics                             192            324          500           1352               2500

Cows 1/8 genetics                            960           1620        2500           6760             12500

Years for all to be born:                   13              16            19                 27                  34

This is a very important chart for yak breeders to think about:

First: As you consider the shear size of the numbers you quickly realize their impossibility since as the number years bulls are allowed to breed the number of offspring with 1/8 the genetics is greater than the size of the entire US yak herd.  The actual numbers of offspring are limited by:

• The number of ranches to purchase the breeding bulls being produced;
• The fact that there aren’t enough cows in the US herd for the bulls to breed;
• And by losses of animals as they mature.
• The actual numbers as Nb (number of years breeders are using their bulls for breeding) increases aren’t important. What is important to see is how quickly the number of yaks with ¼th and 1/8^th the genetics of the original herd sire grows. If you go back to around 2015, it seemed like every yak pedigree had Dreadlock, Prince Allente, Escalade and later Chewbacca somewhere in it.  These were great bulls and they produced a large number of offspring (high Nb) including bulls that were sold to other breeders who used them to produce large numbers of yaks with one quarter their genetics and so on. These bulls and several others literally had built much of the registered US yak herd at that time (and much of the unregistered herd).

Second: A large Nb, which results in a significant percentage of the US yak herd having ¼ and 1/8^th the genetics of a particular bull, increases the Coefficient of Inbreeding of the US herd as mating pairs are more likely to have common genetics. Note: The current Coefficient of Inbreeding of the US herd was calculated to be 43%.

Third: A high Nb such as ten, which has been and is still common for yak breeders, results in a significant percentage of the US yak herd having genetics of a specific breeding sire twenty-five years out. At this point you start having breeding pairs both of which have having genetics which trace back to the original sire; and if that original sire had a harmful or deadly recessive gene and if that gene has been passed on to both yaks in the breeding pair there is 25% the recessive gene will affect the offspring. Note: As discovered in the beef industry when artificial insemination allowed bulls great number of cows, it took about twenty-five before the evidence of a recessive gene in the original sire showed up. By that time  all pone could do was to make sure both cattle in a breeding pair did not have lineage tracing back to the original sire.

Third: Because a large proportion of the US yak herd’s genetics do trace back to a relatively small number of bulls from the early 1980’s, about forty years ago. The evidence of a recessive gene in one or more of those bulls that much of the US herd developed from should now be present. The only way we will know if abortions, still born births, and different physical anomalies in calves were caused by a recessive gene is through record keeping: With annual birth and lineage information for every pregnancy being kept by every breeder and transferred to a common data base for analysis. This data collection and analysis is important since the only way to stop the impact of a recessive gene is by knowing what yaks cannot be paired due to common lineage to a bull (or cow) with a harmful recessive gene.

Fourth: As we consider what the implications of this chart with respect to breeding practices (Nb used) and the very real possibility of a recessive gene being present (The Beef Industry has seven recessive genes they must take into account in determining breeding pairs):

• We need to determine how many years we will use a bull in our breeding programs. And, unfortunately, we can’t just sell the bull as who is using him for a herd bull does not make any difference. The bull must be retired.
• We need to include examination of lineage to minimize the chance of both animals in our breeding carrying a possible recessive gene.
• We need to consider keeping records of all our herd pregnancies, their outcomes and lineages of the sire and dam and the development of a national data base through which the identification of recessive genes and the lines they are in could be identified. Note: This does not mean the line is a bad line or that some animal in the past was “bad”. Recessive genes just “happen” and we need to know what they are, what they cause, and how to avoid them in our breeding programs.

Assessment of Articles by Beef and Yak Producers

 

Beef Producer Questions

Q1: Was the article easy to understand?

Q2: Was the information useful?

Q3: Was there something in it that caught your attention?

Yak Producer Questions

Q1: Was the article easy to understand?

Q2: Would this information be useful to a potential or new yak breeder?

Q3: Would this information be useful to current yak breeders?

 

Article                 Beef Producer 1      Beef Producer 2      Beef Producer 3       Beef Producer 4

                                    Q1     Q2    Q3           Q1    Q2    Q3           Q1  Q2     Q3            Q1    Q2     Q3

Introduction to Yaks                  Y          Y       Y                   Y         Y         Y               Y         Y         N                    Y         N        Y

Yak Basic Information               Y          Y       Y                   Y         Y         Y               Y         Y         N                    Y         N        Y   

Yak Meat                                   Y          Y       Y                   Y         N         N               Y         Y       N                     Y          N        Y

Yak Fiber                                   Y          Y       Y                   Y         Y          N               Y        Y        N                    Y         Y        Y

Inbreeding in Yaks                   Y          Y       Y                   Y         N         N               Y         Y         N                    Y         Y       Y

  Hybridization                           Y          Y       Y                   N         Y         N              Y         Y         N                     Y         Y        Y

What Difference Does How Long     Y          Y       Y                   Y         N        Y               Y         Y         N                    Y          Y        Y

 Use Your Herd Bull Makes

Note:  1. The beef producers volunteered to review the seven "articles" at a Menifee County, KY Beef Producers Meeting held by Cooperative Extension. 

             2. Both yak producers who reviewed the "articles" have farms in Kentucky.

 

 

 

Article                 Yak Producer 1          Yak Producer 2     

                                    Q1     Q2    Q3           Q1    Q2    Q3          

Introduction to Yaks                  Y          Y       Y                   Y         Y         Y

Yak Basic Information               Y          Y       Y                   Y         Y         Y              

Yak Meat                                        Y          Y       Y                   Y         Y          Y             

Yak Fiber                                        Y          Y       Y                   Y         Y          Y              

Inbreeding in Yaks                      Y          Y       Y                   Y         Y          Y             

  Hybridization                             Y          Y       Y                   Y        Y         Y             

What Difference Does How Long     Y          Y       Y               N         Y        Y              

 Use Your Herd Bull Make

Attachment 13: SKAY 2023 Yak Seminar Series

Planning A Yak Breeding Program, Dr. Darrh Bullock, University of Kentucky (2/23/22):  Yak Husbandry, Sales and Recipes - YouTube      Video:  2022 SKAY Bullock Genetic Selection Yaks

Livestock Judging Terminology, Mr. Zach Bartenslager, University of Kentucky Extension Associate (3/8/22):

Review of Minerals in Ruminant Diets, Dr. Katie VanValin, University of Kentucky (2/2/23)”

EHD, Anaplasmosis and Theileriosis – Dr. Michelle Arnold, University of Kentucky (3/23/23):

Developing Breeding Objectives – Dr. Darrh Bullock, University of Kentucky (4/19/23):

Controlling when calves will be born – Dr. Les Anderson, University of Kentucky (5/17/23):

Why should we consider records? – Dr. Jeff Lehmkuhler, University of Kentucky (6/21/23):

STOCKET Software: An online community engagement and record keeping system - Dr. Les Anderson, University of Kentucky (7/26/23):

Webinars uploaded to date can be found at this YouTube site https://www.youtube.com/@skayresearchgroup5922.

Letter To Southern Region Cooperative Extension Agent Network

To Inform Farmers/Producers about the SKAY Website 

SSARE Producergrant letter to coop ext