The “Tenderness” DNA Test developed by Igenity is a DNA test that is offered by the American Wagyu Association in conjunction with the SCD DNA Test as a package.  The result of the test is a “Tenderness Number” of 1 through 10, with 1 being the least desirable and 10 being the most desirable.  This test has had limited proving since its introduction for commercial use in 2005, and no scientific test proving utilizing animals of the Wagyu breed.  There is meaningful debate amongst Wagyu breeders as to the usefulness/validity of this test for the Wagyu breed. The original published pitch slide deck made available by Igenity to the public showed that when tested on 1,209 finished animals from four (4) separate breeds of cattle (Charolais x Angus, Red Angus, Brangus and Brahman) that the tenderness of meat fibers from harvested animals from all four breeds, measured using the Warrner Bratzler Shear Force Test (“WBSF”) was lower (more tender) for animals with higher Tenderness DNA Test numbers.  However, the animals tested did not include animals of the Wagyu breed.  The results of the proving test showed that the animals of the Charolais x Angus and Red Angus breeds were superior in terms of tenderness (and had higher Tenderness DNA Test results) as compared to the Brangus and Brahaman breed animals.

Within the Wagyu breeder community, proponents of the test point to the fact that Igenity’s results from testing animals from four non-Wagyu breeds showed that animals from all four breeds showed improved meat fiber tenderness for animals with higher Tenderness DNA Test results, and that therefore it is likely that similar results would be shown for the Wagyu breed if tested.  Those who are negative on this test point to the fact that Wagyu animals were not tested and therefore this test is not proven for the Wagyu breed, and they point to the fact that “tenderness of meat fibers cannot be seen by the meat grader in the processing plant”. The latter is true since meat grading in the processing plant is performed strictly on a visual basis using the level of marbling.  Therefore, having animals with meat fibers that are more tender is not likely to result in a higher sale price of feeder calves or finished steers unless the seller has tested the meat animals and can convenience the buyer to pay more because of the DNA test results.

The Igenity Tenderness DNA Test evaluates three single nucleotide polymorphism (“SNP”) markers that relate to the enzymes Calpastatin and Calpain, each of which has been found to have an impact on the way meat fibers break down and become more tender during the aging process.  The results of the test are ranked on a scale of 1-10 based upon the results of all three.  The three SNPs utilized for the test are:

• • • CAPN316: Developed by U.S. Meat Animal Research Center (MARC). First released in 2003
    • CAPN4751: Developed by MARC. Released in 2005
    • UoG-CAST1: Developed by University of Guelph (Ontario, Canada). Released in 2005.

See the attached PDF file format slide deck presentation used by Igenity in 2005 when the test was being promoted by Igenity.

Further information concerning the Igenity Tenderness DNA test (along with information on other beef quality genetic tests) is contained in the Validation of commercial DNA tests for quantitative beef quality traits published in the Journal Of Animal Science in 2007, and originally published by the authors on 12/18/2016.  See the attached report in PDF file format.

For an in-depth article on the subject of genetic testing of beef animals for beef quality, which includes references to the Igenity Tenderness DNA Test (as well as other tests) see the attached article “Marking Tenderness” published in Beef Magazine on 11/1/2005.  See the attached report in PDF file format.

For additional information concerning the Igenity Tenderness DNA test from the National Beef Cattle Evaluation Consortium (“NBCEC”) see this link:  http://www.nbcec.org/validation/igenity/tenderness.html