Genetics of Marbling in Wagyu Revealed by the Melting Temperature of Intramuscular and Subcutaneous Lipids
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 t...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2017/3948408 |
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| author | Sally S. Lloyd Jose L. Valenzuela Edward J. Steele Roger L. Dawkins |
| author_facet | Sally S. Lloyd Jose L. Valenzuela Edward J. Steele Roger L. Dawkins |
| author_sort | Sally S. Lloyd |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-4be248ac6d094bb49d2ce1224fee5cfb |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
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| series | International Journal of Food Science |
| spelling | doaj-art-4be248ac6d094bb49d2ce1224fee5cfb2025-08-20T03:36:31ZengWileyInternational Journal of Food Science2356-70152314-57652017-01-01201710.1155/2017/39484083948408Genetics of Marbling in Wagyu Revealed by the Melting Temperature of Intramuscular and Subcutaneous LipidsSally S. Lloyd0Jose L. Valenzuela1Edward J. Steele2Roger L. Dawkins3CY O’Connor ERADE Village Foundation, P.O. Box 5100, Canning Vale South, WA 6155, AustraliaCY O’Connor ERADE Village Foundation, P.O. Box 5100, Canning Vale South, WA 6155, AustraliaCY O’Connor ERADE Village Foundation, P.O. Box 5100, Canning Vale South, WA 6155, AustraliaCY O’Connor ERADE Village Foundation, P.O. Box 5100, Canning Vale South, WA 6155, AustraliaExtreme 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.http://dx.doi.org/10.1155/2017/3948408 |
| spellingShingle | Sally S. Lloyd Jose L. Valenzuela Edward J. Steele Roger L. Dawkins Genetics of Marbling in Wagyu Revealed by the Melting Temperature of Intramuscular and Subcutaneous Lipids International Journal of Food Science |
| title | Genetics of Marbling in Wagyu Revealed by the Melting Temperature of Intramuscular and Subcutaneous Lipids |
| title_full | Genetics of Marbling in Wagyu Revealed by the Melting Temperature of Intramuscular and Subcutaneous Lipids |
| title_fullStr | Genetics of Marbling in Wagyu Revealed by the Melting Temperature of Intramuscular and Subcutaneous Lipids |
| title_full_unstemmed | Genetics of Marbling in Wagyu Revealed by the Melting Temperature of Intramuscular and Subcutaneous Lipids |
| title_short | Genetics of Marbling in Wagyu Revealed by the Melting Temperature of Intramuscular and Subcutaneous Lipids |
| title_sort | genetics of marbling in wagyu revealed by the melting temperature of intramuscular and subcutaneous lipids |
| url | http://dx.doi.org/10.1155/2017/3948408 |
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