Process and Product

The technology allows the carriers of muscular steatosis to be selected allowing live individuals with this genetic trait to be directed to the appropriate market. The ability to control the occurrence of steatosed muscle tissue in Canadian swine will give producers a significant lead in animal selection. Moreover, the ability to manage steatosis levels in Canadian stocks will allow new strains to be bred for certain niche markets (eg: strains with more intramuscular fat). Steatosis modulating factors include the expression of various genes involved in the differentiation of preadipocites into adipocites, various fatty acids and certain blood and muscle factors.

Markets

Approximately 30% of swine processed in Canada and other international markets are steatotic and consequently some 15-20% of these carcasses require trimming of the muscle tissue. This represents added labour costs and loss of muscle mass, as well as economic losses for the pork processing industry. This methodology makes it possible to meet the demands of specific markets that prefer, for instance, a higher muscle fat content.

Business Opportunity Available

Agriculture and Agri-Food Canada (AAFC) is looking for a Canadian enterprise interested in fine tuning and licensing this technology. We are also seeking strategic alliances for exploring the Canadian, US, Asian, European and southern hemisphere markets.