Genetics of Marbling in Wagyu Revealed by the Melting Temperature of Intramuscular and Subcutaneous Lipids
Joint Authors
Lloyd, Sally S.
Valenzuela, Jose L.
Steele, Edward J.
Dawkins, Roger L.
Source
International Journal of Food Science
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-6, 6 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-10-23
Country of Publication
Egypt
No. of Pages
6
Abstract EN
Extreme marbling or intramuscular deposition of lipid is associated with Wagyu breeds and is therefore assumed to be largely inherited.
However, even within 100% full blood Wagyu prepared under standard conditions, there is unpredictable scatter of the degree of marbling.
Here, we evaluate melting temperature (Tm) of intramuscular fat as an alternative to visual scores of marbling.
We show that “long fed” Wagyu generally has Tm below body temperature but with a considerable range under standardized conditions.
Individual sires have a major impact indicating that the variation is genetic rather than environmental or random error.
In order to measure differences of lower marbling breeds and at shorter feeding periods, we have compared Tm in subcutaneous fat samples from over the striploin.
Supplementary feeding for 100 to 150 days leads to a rapid decrease in Tm of 50% Red Wagyu (Akaushi) : 50% European crosses, when compared to 100% European.
This improvement indicates that the genetic effect of Wagyu is useful, predictable, and highly penetrant.
Contemporaneous DNA extraction does not affect the measurement of Tm.
Thus, provenance can be traced and substitution can be eliminated in a simple and cost-effective manner.
American Psychological Association (APA)
Lloyd, Sally S.& Valenzuela, Jose L.& Steele, Edward J.& Dawkins, Roger L.. 2017. Genetics of Marbling in Wagyu Revealed by the Melting Temperature of Intramuscular and Subcutaneous Lipids. International Journal of Food Science،Vol. 2017, no. 2017, pp.1-6.
https://search.emarefa.net/detail/BIM-1166900
Modern Language Association (MLA)
Lloyd, Sally S.…[et al.]. Genetics of Marbling in Wagyu Revealed by the Melting Temperature of Intramuscular and Subcutaneous Lipids. International Journal of Food Science No. 2017 (2017), pp.1-6.
https://search.emarefa.net/detail/BIM-1166900
American Medical Association (AMA)
Lloyd, Sally S.& Valenzuela, Jose L.& Steele, Edward J.& Dawkins, Roger L.. Genetics of Marbling in Wagyu Revealed by the Melting Temperature of Intramuscular and Subcutaneous Lipids. International Journal of Food Science. 2017. Vol. 2017, no. 2017, pp.1-6.
https://search.emarefa.net/detail/BIM-1166900
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1166900