| 摘要 |
<p>We paid attention to SREBP-1 gene, and investigated the relation between this gene and the unsaturated fatty acid content in beef fat. As a result, we found a genotype of this gene; i.e., "L type" having a longer fifth intron and "S type" whose fifth intron was shorter by 84 bases than the above "L type", and that the unsaturated fatty acid content was associated with the above genotype. A method for evaluating the unsaturated fatty acid content in beef fat, on the basis of the above SREBP-1 genotype, is applicable to evaluation of beef quality such as taste and texture and therefore, industrially useful.</p> |
