By focusing attention on SREBP-1 gene, the relationship between this gene and the degree of unsaturation in beef body fat is examined. As a result, it is found out that this gene occurs as an "L-type" gene having a longer fifth intron and an "S-type" gene having a fifth intron shorter by 84 bases than the above one and these genotypes relate to the degree of unsaturation in beef body fat. A method of evaluating the content of unsaturated fatty acids in beef body fat based on these SREBP-1 genotypes is applicable to the evaluation of beef taste, texture and so on and, therefore, is industrially useful.

 
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