This study investigated the relationships between fatty acid composition and meat quality traits in Hanwoo steers for genetic improvement. A total of 872 Hanwoo steers, raised under standardized feeding conditions, were evaluated at 24 months of age as part of the 2023–2024 national progeny testing program. Key traits analyzed included marbling score, crude fat content, shear force, and tissue texture. Fatty acid profiles comprised saturated fatty acids (myristic, palmitic, and stearic), monounsaturated fatty acids (oleic, palmitoleic, eicosenoic, and vaccenic), and polyunsaturated fatty acids (linoleic, γ-linolenic, linolenic, arachidonic, and docosatetraenoic). Kendall's tau-b correlation and path analysis were conducted to evaluate their relationships with meat quality traits. Higher marbling scores were associated with higher crude fat content and lower shear force and texture scores. Oleic, palmitic, and stearic acids accounted for 45.81±2.73%, 29.31±1.90%, and 11.14±1.50% of total fatty acids, respectively. Oleic acid was correlated with lower shear force and texture values, suggesting a positive role in meat tenderness. Arachidonic acid was negatively associated with marbling score (-0.57) and crude fat (-0.65), but positively associated with shear force (0.49) and texture (0.41), indicating leaner but less tender meat. The direct effect of crude fat on marbling score showed a path coefficient of 0.52. These results indicate that oleic acid may be a key factor for enhancing marbling and tenderness, while arachidonic acid may contribute to balancing fat deposition and texture in Hanwoo beef.
Lee et al. (Tue,) studied this question.