Is There A Beef Marbling Gene

Marbling or the intramuscular flavor fat.

Is there a beef marbling gene.

In a recent research review certified angus beef llc cab vice president larry corah and supply development director mark mccully looked at early management factors that affect one of the traits that earn higher quality grades. Scd or stearoyl coa desaturase is a gene family that distinguishes the healthy fat marbling in wagyu beef from other beef. What was missing until now was a comprehensive review of research into the genetics of marbling and some reflection on the upshot. It is a complex trait and has many biological pathways related to muscle and fat.

Until now there was no comprehensive review of research into the genetics of marbling but texas a m geneticist andy herring recently completed the white paper genetic aspects of marbling in beef carcasses the literature review encompasses 52 studies spanning several decades. Stearic acid and the amino acid valine v make deposited fat harder. Marbling in a steak from grass fed cattle offers a beefier flavour than grain fed cattle which tend to have a. Johnson year 2012 s.

Getting cattle to hit the higher quality grades takes effort at every link in the production system. There is a need. Johnson published 2012 currently feedlot producers tend to overfeed pens of cattle to ensure adequate marbling which. Marbling intramuscular fat is an important trait that affects meat quality and is a casual factor determining the price of beef in the korean beef market.

Herring department of animal science texas a m university introduction. Furthermore there is a difference in flavour between grass fed and grain fed beef. Scd testing identifies cattle with the dominant japanese genotype that produces a certain fat composition. Inproceedings smith2012increasingmg title increasing marbling gene expression in beef cattle with dietary lipids author s.