Relationship of fatty acid composition to intramuscular fat content in beef from crossbred Wagyu cattle.

@article{Kazala1999RelationshipOF,
  title={Relationship of fatty acid composition to intramuscular fat content in beef from crossbred Wagyu cattle.},
  author={E. Chris Kazala and Fred J. Lozeman and Priya S. Mir and Andr{\'e} Laroche and Dr Ross R. Bailey and Randall J Weselake},
  journal={Journal of animal science},
  year={1999},
  volume={77 7},
  pages={1717-25}
}
The deposition of i.m. fat, or marbling, in cattle is recognized as a desirable carcass trait in North American beef grading schemes. In order to investigate the relationship between degree of marbling and fatty acid composition of whole bovine muscle, we extracted the total lipid from pars costalis diaphragmatis (PCD) (n = 23) and longissimus (n = 36) muscles from Wagyu crossbred cattle that were assigned Canadian Grading Agency marbling scores ranging from 1 to 8 on an inverse 10-point scale… CONTINUE READING
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