We hypothesized that slip points of subcutaneous (s.c.) adipose tissue lipids would predict USDA beef marbling scores or percent intramuscular lipid (%IML). M. longissimus dorsi (LD) muscle and s.c. adipose tissue from 79 feedlot-finished Angus steers were analyzed for lipid slip point, %IML, and fatty acid composition. The s.c. monounsaturated:saturated fatty acid (MUFA:SFA) ratio and s.c. lipid slip points were highly correlated (R² = 0.557; P < 0.001), but the correlation between s.c. lipid slip point and LD lipid MUFA:SFA ratio was low (R² = 0.112; P < 0.01). Similarly, there was a low correlation between LD lipid slip point and s.c. lipid slip point (R² = 0.185; P < 0.001). Neither USDA marbling score nor %IML were correlated with s.c. lipid slip point (R² = 0.001; P > 0.05). These data indicate s.c. adipose tissue lipid slip point did not predict USDA marbling scores or %IML in the conventionally fed Angus steers of this study.

我们假设皮下（sc）脂肪组织脂质的滑点将预测USDA牛肉大理石花纹得分或肌内脂质百分比（％IML）。分析了来自79个肥育场完成的安格斯牛的背最长肌（LD）肌肉和sc脂肪组织的脂质滑点，％IML和脂肪酸组成。sc单不饱和：饱和脂肪酸（MUFA：SFA）比率与sc脂质滑点高度相关（R ²  = 0.557; P  <0.001），但sc脂质滑点与LD脂质MUFA：SFA比之间的相关性较低（ R ²  ＝ 0.112；P  ＜0.01）。同样，LD脂质滑点和sc脂质滑点之间的相关性较低（R ²  = 0.185；P <0.001）。USDA大理石花纹得分和％IML均与sc脂质滑点无关（R ²  = 0.001; P  > 0.05）。这些数据表明，在本研究的常规喂养安格斯牛中，脂肪组织脂质滑点未预测USDA大理石花纹得分或％IML。