Abstract
Objective: It is largely assumed as inheritance that intramuscular lipid disposition or extreme marbling are correlated with the Wagyu breeds. This research aimed at the evaluation of intramuscular fat and subcutaneous lipids melting temperature as an alternative to visual marbling scores.
Materials and Methods
Two cohorts were taken including Wagyu full blood sires, varied feed times for the measurement of fat extraction and melting temperature. Animal carcasses were harvested for postmortem fat and meat samples for food production. Within 100% Wagyu full blood prepared under standard conditions the marbling degree scattering is unpredictable. To measure the difference among the lower marbling breeds who were fed for short periods the melting temperature of the striploin and subcutaneous fat samples was compared. This research shows that the melting temperature among the long fed Wagyu prepared under standard conditions is of considerable range. No ethical approval was required in this case.
Results
The variation is genetic due to the major impact of the individual sires instead of the random error or environmental error. Melting temperature of 50% Wagyu rapidly decreased from 100^th to 150^th day of supplementary feeding; 100% European when compared with the 50% European crosses. It speaks for the useful impact of the genetics and considered as an improvement. It is highly penetrant, predictable and useful. Melting temperature was not affected by the contemporary extraction of DNA. Therefore, substitution can be eliminated and provenance can be traced cost-effectively and simply.
Conclusion
The research concludes that their is melting temperature difference between progeny of the two sires of full blood Wagyu. Both the sires also share paternal and maternal grand. Lipid composition difference finding is not possible through alone Pedigree analysis. It is observable that the C19 haplotypes of the sire 1 and 2 are different. Lipid profile and marbling degree also differ due to site of sampling which is a major unresolved issue. The samples collected for the comparison require fixed location extraction as the samples showed variation even within the same muscle group. Here it is also shown that the melting temperature is inheritable and the DNA sampling can also be done on the same fat sample without affecting melting temperature. It is recommended to enhance experience by taking vivo samples to monitor feed, genetics and time.
Keywords: Wagyu, Melting Temperature, Sire, Intramuscular Fat, Genetics, Subcutaneous Lipids.