In recent years, the consumers’ demands on meat quality are becoming higher and higher, and the improvement of meat quality is one of the most notable subjects in animal husbandry. The above results provide a theoretical basis for improving yak meat quality from the perspective of intramuscular lipids. Seventy-five significantly different lipids (SDLs) between GF and SF yaks were identified in the LD. In total, 596 lipids were simultaneously identified in the LD of SF and GF yaks, and the leading lipids in the LD of both GF and SF yaks were sphingolipids (SPs), glycerolipids (GLs) and glycerophospholipids (GPs). The contents of pelargonic aldehyde, 3-hydroxy-2-butanone and 1-octen-3-ol in the LD of both GF and SF yaks were the highest among all detected volatile flavor compounds, and the leading volatile flavor substances in yak LD were aldehydes, alcohols and ketones. In total 49 and 39 volatile flavor substances were detected in the LD of GF and SF yaks, respectively. First, the volatile flavor compounds in longissimus dorsi (LD) of SF and GF yaks were detected by gas chromatography–mass spectrometry (GC-MS). The effect of lipids on yak meat quality and volatile flavor compounds in yak meat under graze feeding (GF) and stall feeding (SF) was explored using untargeted lipidomics based on liquid chromatography–mass spectrometry (LC-MS) in this study.

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