In order for livestock industries to consistently produce high quality meat, there must be an
understanding of the factors that cause quality to vary, as well as the contribution of genetics …

Abstract In Japan, Wagyu cattle include four Japanese breeds; Black, Brown, Shorthorn, and
Polled. Today, the renowned brand name Wagyu includes not only cattle produced in …

Intramuscular fat (IMF) content plays a key role in various quality traits of meat. IMF content
varies between species, between breeds and between muscle types in the same breed …

Transcription factor (TF) regulation is often post-translational. TF modifications such as
reversible phosphorylation and missense mutations, which can act independent of TF …

Deposition of intramuscular fat, or “marbling,” in beef cattle contributes significantly to meat
quality variables, including juiciness, flavor, and tenderness. The accumulation of …

Severe, chronic growth retardation of cattle early in life reduces growth potential, resulting in
smaller animals at any given age. Capacity for long-term compensatory growth diminishes …

The lean-to-fat ratio, that is, the relative masses of muscle and adipose tissue, is a criterion
for the yield and quality of bovine carcasses and meat. This review describes the …

For several mammalian species, it has been shown that fetal and early postnatal nutrition
has a role in long-term lipid and glucose metabolism of the offspring, and it thus also may …

Background The muscle fiber number and fiber composition of muscle is largely determined
during prenatal development. In order to discover genes that are involved in determining …

Abstract In Japan, Wagyu cattle include four types of Japanese cattle: the Black, Brown,
Shorthorn, and Polled breeds. The famous brand name Wagyu includes not only Japanese …