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박세필 교수팀, 제주흑우 진화론적ㆍ영양학적 특성 첫 규명
Prof. Park’s team establishes genetic characteristics of Jeju black cattle

Genetic identity and nutritional quality of Jeju black cattle, compared to Japanese “wagyu” and generally known Korean cattle have now been confirmed.

Professor Park Se Pil in charge of the industrial scale breeding of Jeju cattle announced at the press conference last Thursday (December 10, 2020) that the evolutionary identity and nutritional traits of Jeju cattle have been established according to his studies.

In establishing the genetic uniqueness of the Jeju cattle, his research team carried out comparative studies with Korean cows, Japanese wagyu, Angus, Holstein and other known breeds.

Results have shown that the Jeju breed with its black skin and other traits is genetically uniquely developed on Jeju Island.

Professor Park and his co-workers also established that the Jeju breed is nutritionally superior, compared to other cattle breeds. For example, they showed that the Jeju beef is high in unsaturated fatty acids (62.23%; compared to 56% in Korean and wagyu beefs) that help lower the cholesterol level in man and glutamine that promotes immune efficacy while oleic acid is also richer than in other beef. Details of the study have been published in international journals.