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 …

Marbling influences the taste and tenderness of meat and is the main determinant of carcass
quality in many countries. This study aims to investigate the influence of KLF6 (Kruppel Like …

Biochemical and biophysical research tools are used to define the developmental dynamics
of numerous cell lineages from a variety of tissues relevant to meat quality. With respect to …

The intramuscular fat content plays a crucial role in meat quality traits. Increasing the degree
of adipogenesis in beef cattle leads to an increase in the content of intramuscular fat …

Northern Fennoscandia and the Sakha Republic in the Russian Federation represent the
northernmost regions on Earth where cattle farming has been traditionally practiced. In this …

Marbling is an important criterion for beef quality grading in many countries. The purpose of
the current study was to utilize the natural genetic variation to identify major metabolic …

MicroRNAs are small, single stranded, and noncoding RNAs that have been proven to be
potent regulators of adipogenesis. However, the role of bta‐miR‐149‐5p in regulating …

The TORC2 gene is a member of the transducer of the regulated cyclic adenosine
monophosphate (cAMP) response element binding protein gene family, which plays a key …

Background Sarcopenia, the age‐related decline in skeletal muscle mass and function,
diminishes life quality in elderly people. Improving the capacity of skeletal muscle …

Intramuscular fat is a crucial determinant of carcass quality traits like tenderness and taste,
which in turn is influenced by the proliferation of intramuscular preadipocytes. This study …