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The Secret of Wagyu
National Livestock Breeding Center, Tottori Station
Minoru Suzuki
Wagyu
• Japan’s domestic beef breeds
• 4 wagyu breeds ;
Japanese black
Japanese red
Japanese short-horn
Japanese polled black
Wagyu Inventory in Japan
95%
1%
0%3%1%
Japanese Black
Japanese Red
Japanese Short-horn
Japanese Polled Black
Others
Cow numbers
Japanese Black 654 thousand heads
Japanese Red 23
Japanese Short-horn 5
Japanese Polled Black 0.1
Others(Angus,Crossbred) 6
Feature of Wagyu
(Japanese Black)
• Horned
• Browny black hair
• Medium in size
• Moderate growth
• High marbling(intramuscular fat)
• Beautiful,good flavour,tasty meat
• High price
Wagyu Raising in Japan
• Pure breeding (crossbreeding is rare.)
• 2 independent operations
Cow-calf operation
Fattening operation
• Cow-calf operation (many small size farms)
Calf production by artificial insemination
• Fattening operation
Long-term grain feeding
Age : 0 month 8~10months 28~30months
(calving) (saleyard auction) (slautering)
Cow-calf operation Fattening operation
Artificial Insemination fattening
Bulls owned by
AI servise bodies
(287days later)(saleyard auction)
Typical Pattern of Wagyu raising
Cow-calf Operation
• Many small farmers
(73,400 farms, 8.5 cows/farm)
• Due to aging, farm number has been
decreasing by around 5% per annum
Fattening Operation of Wagyu
• Long grain feeding(19~20 months)
• Small-lot or individual management
• Bigger finishing weight
700~800KG or more liveweight(steer)
450~500KG or more carcassweight
(Cf: US 350KG, Aust. 270KG)
• Big difference from lot feeding in US/Aust.
Fundamentals of High Quality
Wagyu Beef Production
• Breeding system
Selection of high performance bulls
Broad utilization of super bulls by AI
• Fattening technique
Sophisticated management
Consistent research and development
Selection and Utilization of
Wagyu AI Bulls• Prefectural governments (i.e. traditional wagyu
production areas) play an important role
• But utilization of bulls is regionally limited
(Basically, those bulls can be used in the prefecture)
• National Livestock Breeding Center (NLBC) and
Livestock Improvement Association of Japan (LIAJ)
closely work for production and selection of AI bulls
which cover all over japan
Direct performance test
Good young bulls Selection of
High
performance
bulls
Super bull
Elite cow
Breeding stocks
Good male calves
(growth, pedigree etc.)
Production of progenies
for fattening
(performance test)
Commercial cow herd
Full Blood,registerd
Japanese Black
High potential male calves
selection
Selection
NLBC
Flow of Wagyu Breeding
Prefectural Gov.
Top Performance
group
High potential male calves
Good young bulls
Production of progenies
for fattening
(performance test)Selection of
High
performance
bulls
Private breeders
Fattening
LIAJ
Progeny test
Selected AI bull and his 13 progenies
Recent Advances in Wagyu
Production
1. Vitamin a cotrol for better marbling
2. Research into palatability
3. Detection of wagyu specific genes for
better palatability
Vitamine A Control for Better Marbling
• VA (adequate level in blood) stimulates
growth of preadipocyte cells in the muscle
during early stage of fattening
• But at middle to finishing stage,when
activity of fat deposition is very high, VA
inhibits fat deposition of adipocytes
• For better marbling, VA control is getting
a common practice in Wagyu fattening
A Pattern of VA Control
0
20
40
60
80
100
120
10 12 14 16 18 20 22 24 26 28 30
months of age
IU/dl
VA level in blood
80IU/dl ~normal
30~80IU/dl
potencial VA
deficiency
Less than
30IU/dl
VA deficiency
loss of appetite
edema
blindness
Keep VA level
under 50IU
for 6~8months
Research Into Palatability
• Consumers’ unquenchable desire for tasty
wagyu beef pushes researches into
palatability of beef
• Marbling is the key factor for palatability
• However, quality of fat (like fatty acid
composition) is also considered to be an
important factor affecting palatability
• For fatty acid composition, high level of unsaturated
acids, particularly oleic acid, is one of major factors
affecting palatability
• High level of
intramuscular fat
provides
better palatability
• Intramuscular fat
is an important
factor in
determinig overall
acceptabitity
6.00
Low fat content group
3.00
4.00
5.00
6.00
Juiciness Tenderness Flavor Overallacceptability
Pan
el a
ssess
men
t
a
b
a
b
. Sensory characteristics of M. longissmus dorsi
High fat content group
Low fat content group
Relationship Between BMS No. And Fat, Protein
of M.Longissimus Thoracic
n=209
Beef marbling score as graded by Japan Meat Grading Association.
y = 2.8211x + 15.594
R2 = 0.6302
y = -0.6696x + 19.375
R2 = 0.653
0
10
20
30
40
50
60
1 2 3 4 5 6 7 8 9 10 11 12
BMS.No.
Che
mic
al c
ompo
sitio
n(%)
fat
protein
Line(fat)
Line(protein)
Average marbling (BMS No.5)
of Wagyu beef
Detection of Wagyu Specific
Genes for Better Palatability
• In 2006, NLBC found a gene related to wagyu
specific palatability (fatty acid synthase=FASN
gene)
• FASN gene controls oleic acid content
• And established a DNA-based diagnostic
procedure for estimation of beef palatability by
determining the difference of FASN gene type
Efffect of FASN gene types on oleic acid content
in the Reference Family (JB x L crossbred herd)
• There are 2 types of FASN gene ;
Japanese Black(B) type and Limousin(L) type
• Those 2 types of FASN gene have a different effect on
fatty acid composition, particularly oleic acid content
41 42 43 44 45 46 47
LL
BL
BB
FASN gene type
Oleic acid content (%)
0
20%
40%
60%
80%
100%
Japnese Black
Holstein
Angus
Hereford
20
40
60
80
100
%
LL BL BB
Japanese BlackHolsteinAngus
Hereford
• Japanese Black shows very high FASN gene frequency
compared to other breeds
• Combined DNA test of FASN gene and SCD(stearoyl-
CoA desaturase) gene will be one of the most effective
tool for “much more tasty” Wagyu production
FASN gene frequency Frequency of gene type
L type
B type