Lab rat injected with Hanwoo(Korean Native Cattle) Beef, US beef and Australian beef for four weeks
Rat that consumed Hanwoo Beef reduced neutral fat in blood by 1/3
Present the strategy for high-quality of Hanwoo Beef that can overcome the FTA
[May 15, 2012]

 The research found that by consuming Hanwoo beef, which has more than five times as much fat content compared with US or Australian beef, the neutral fat content in the blood of lab rats actually dropped to 1/3.

 
 Professor Choi, Chang-bon (52, photo) of the School of Biotechnology gave Hanwoo beef with marbling scores of 1 (3 grade), 3 (2 grade), 5 (1 grade), 7 (1+ grade), and 9 (1++ grade), and US beef and Australian beef to lab rats. After analyzing blood of lab rats, he discovered that as the marbling score of the Hanwoo beef rose, the neutral fat content inside of the lab rats dropped considerably compared with those that ate US beef or Australian beef.

 Professor Choi, who received support from the Hanwoo Board, used three samples each from Hanwoo beef with marbling scores of 1, 3, 5, 7, 9 and American beef and Australian beef and fed them for four weeks in amounts equal to 10% of the total daily consumption amount for three white mice for each sample (63 mice in total).

 The results showed that Hanwoo beef with marbling scores of 1, 3, 5, 7, 9 and the sirloing of US beef and Australian beef have average fat contents of 3.5, 11.9, 13.2, 17.0, and 23.5% (Hanwoo beef), while it was 8.4% for US beef and 4.5% for Australian beef. However, the neutral fat in the blood of the mice that ate the beef were 49.4, 23.6, 16.9, 12.4 and 19.6mg/dL (Hanwoo beef), and 36.9mg/dL (US beef) and 50.8mg/dL (Australian beef). In particular, the mice that ate the Hanwoo beef with marbling scores of 7 (1+ grade) showed only 1/5 of neutral fat in the blood compared to the mice that ate Australian beef, while 1/3 of neutral fat in the blood compared to the others which ate American beef.

 When considering that the daily fat intake of lab rats that ate Hanwoo beef that has high marbling scores was three to five times higher than those that ate US beef or Australian beef, such results have major implications. This is because lab rats that consumed higher levels of marbling scores of Hanwoo beef actually had lower neutral fat in their blood.

 On such results, Professor Choi stated, "Because the marbling scores of Hanwoo beef contain more mono-unsaturated fatty acid such as oleic acid compared with US beef or Australian beef, it represents that it has lower risk of causing adult diseases related to the cardiovascular system such as arteriosclerosis and high blood pressure," while adding, "By continuously reporting scientific and objective data that can prove the superiority of Korean Hanwoo beef, our research aims at lighting a spark of hope to the Hanwoo ranches and farms that are facing difficulties due to the FTA."

 Professor Choi is planning to report the results of this research at the 'General Symposium and Academic Seminar of Korean Society of Animal Sciences and Technology' that will be held at Chungnam National University on June 28-29. Futhermore it is planning to conduct clinical tests based on its test results and scientifically prove the effects of Hanwoo beef and imported beef on human health.