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My Stories on Hanwoo Beef Marbling
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내가 하고 싶었던 한우 마블링 이야기들

논문 기본 정보

Type
Academic journal
Author
Kwan-Suk Kim (충북대학교)
Journal
Animal Biotechnology Institute Bulletin of the Animal Biotechnology Vol.8
Published
2016.6
Pages
7 - 12 (6page)

Usage

cover
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Topic
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Background
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Method
🏆
Result
My Stories on Hanwoo Beef Marbling
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Abstract· Keywords

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Beef marbling greatly improves eating quality, but some consumers concern health issues with high fat diet from the meat. The lipid content of beef, however, contains a high level of MUFA favorable for good health and prosperity and its composition depends on breed and feeding regime. Hence, recent focus on the identification of genes responsible for marbling effect in beef is important to enhance beneficial fatty acids. FASN and SCD gene markers can be used for determining higher unstaturated fatty acid content in the Hanwoo beef.

Contents

ABSTRACT
1. 서론
2. 건강에 이로운 소고기 생산 전략
3. 소고기 근내지방의 올레인산 함량을 높이는 유전자 마커
4. 결론
5. 참고문헌

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UCI(KEPA) : I410-ECN-0101-2017-527-000774248