The study is currently in its fifth year. The carcasses are also evaluated for maturity, marbling, quality grade, carcass weight, yield grade, fat thickness, ribeye area, and percentage of kidney, pelvic and heart fat. Researchers currently are tracking the location of genes that influence these traits, using DNA samples from animals at weaning. As new groups of animals are harvested, the analysis is updated to re-examine the statistical support for genes already identified. Researchers have located 230 DNA markers, or specific locations of DNA onto chromosomes.
Chromosomes carry the genes that determine genetic traits.
To date, the researchers have identified five markers for marbling, three for tenderness, one for flavor and juiciness, and another for cholesterol. Researchers also detected genes appearing to influence post- partum growth but not birth weight. Australian researchers have found that three of the five markers identified for marbling in this study are also associated with marbling in Waygu cattle, supporting the findings of the Angleton Project. The Angleton researchers will spend the next 12 months working toward further identifying genes influencing marbling, tenderness, quality and yield grades. According to the researchers, the project will lead to the development of tests for individual genes that will allow the industry to genotype cattle for breeding and diagnostic purposes, allowing better management of cattle genetics.