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.