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Technology Description:
Agricultural Research Service researchers, in collaboration with University of Georgia researchers, developed a method to increase marbling fat, the fat found in meat, by approximately 3.5 percent. Increased marbling fat improves meat quality such as flavor intensity, juiciness, and texture. Currently, marbling fat in meats is significantly less than what is considered desirable. This technology could significantly improve meat quality in livestock production, and make the meat more acceptable to consumers. It uses a class of compounds that have previously been developed (some of which are currently FDA approved for use in diabetic people). Some of the compounds are approved for use in humans, but none are approved for use in livestock with the intent of changing food. The compounds are not used in food, but are used in the animals before slaughter. It can be administered to livestock used in animal production with relative ease, by mixing it into the feed. The technology provides a method that improves an existing problem in livestock production. Other technologies exist, but they are costly and the effectiveness varies.
The livestock industry would benefit from increased carcass value due to enhanced marbling, which may be substantial for the overall profitabiliaty to the producer. The pharmaceutical industry would benefit from an additional use for a class of compounds that have been developed for the treatment of insulin resistance and type 2 diabetes mellitus.
Reference:
Please refer to S.N. 10/933,980 (Docket #0178.03), “Use of Thiazolidinediones to Increase Intramuscular Fat in Livestock,” which was filed September 2, 2004. Foreign rights are not available
Inventors:
Gary J. Hausman
Animal Physiology Research Unit
Athens, GA 32604
(706) 583-8275 / Fax: (706) 542-0399
ghausman@saa.ars.usda.gov
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Michael J. Azain
University of Georgia
246 Animal Science Building
425 River Road
Athens, GA 30602
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Docket Number: 17803