We hypothesized that slip points of subcutaneous (s.c.) adipose tissue lipids would predict USDA beef marbling scores or percent intramuscular lipid (%IML). M. longissimus dorsi (LD) muscle and s.c. adipose tissue from 79 feedlot-finished Angus steers were analyzed for lipid slip point, %IML, and fatty acid composition. The s.c. monounsaturated:saturated fatty acid (MUFA:SFA) ratio and s.c. lipid slip points were highly correlated (R2 = 0.557; P < 0.001), but the correlation between s.c. lipid slip point and LD lipid MUFA:SFA ratio was low (R2 = 0.112; P < 0.01). Similarly, there was a low correlation between LD lipid slip point and s.c. lipid slip point (R2 = 0.185; P < 0.001). Neither USDA marbling score nor %IML were correlated with s.c. lipid slip point (R2 = 0.001; P > 0.05). These data indicate s.c. adipose tissue lipid slip point did not predict USDA marbling scores or %IML in the conventionally fed Angus steers of this study.
Meat Science – Elsevier
Published: May 1, 2018
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