Is There A Beef Marbling Gene

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. Marbling or the intramuscular flavor fat. Johnson published 2012 currently feedlot producers tend to overfeed pens of cattle to ensure adequate marbling which.

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Johnson year 2012 s.

Is there a beef marbling gene.

Stearic acid and the amino acid valine v make deposited fat harder. Herring department of animal science texas a m university introduction. Inproceedings smith2012increasingmg title increasing marbling gene expression in beef cattle with dietary lipids author s. Scd testing identifies cattle with the dominant japanese genotype that produces a certain fat composition.

Scd or stearoyl coa desaturase is a gene family that distinguishes the healthy fat marbling in wagyu beef from other beef. Getting cattle to hit the higher quality grades takes effort at every link in the production system. Genetic aspects of marbling in beef carcasses andy d. What was missing until now was a comprehensive review of research into the genetics of marbling and some reflection on the upshot.

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. 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. There is a need. 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.

The goal of this paper is to review the genetic aspects of marbling in beef carcasses and to serve as a reference source. It is a complex trait and has many biological pathways related to muscle and fat. Marbling in a steak from grass fed cattle offers a beefier flavour than grain fed cattle which tend to have a. Furthermore there is a difference in flavour between grass fed and grain fed beef.