Method of Determining Gene Relating to Favorable Beef Taste and Texture
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United States of America Patent
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Issued Date -
Jan 10, 2008
app pub date -
Feb 3, 2006
filing date -
Feb 4, 2005
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Abandoned
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Abstract
By focusing attention on SREBP-1 gene, the relationship between this gene and the degree of unsaturation in beef body fat is examined. As a result, it is found out that this gene occurs as an 'L-type' gene having a longer fifth intron and an 'S-type' gene having a fifth intron shorter by 84 bases than the above one and these genotypes relate to the degree of unsaturation in beef body fat. A method of evaluating the content of unsaturated fatty acids in beef body fat based on these SREBP-1 genotypes is applicable to the evaluation of beef taste, texture and so on and, therefore, is industrially useful.
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