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Genetics of marbling in Wagyu revealed by the melting temperature of intramuscular and subcutaneous lipids
Journal article   Open access   Peer reviewed

Genetics of marbling in Wagyu revealed by the melting temperature of intramuscular and subcutaneous lipids

S.S. Lloyd, J.L. Valenzuela, E.J. Steele and R.L. Dawkins
International Journal of Food Science, Vol.2017, Article ID 3948408
2017
DOI: https://doi.org/10.1155/2017/3948408
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Abstract

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 in subcutaneous fat samples from over the striploin. Supplementary feeding for 100 to 150 days leads to a rapid decrease in of 50% Red Wagyu (Akaushi) Tm 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.

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