— Invited Review — Factors affecting beef quality and nutrigenomics of intramuscular adipose tissue deposition

Abstract

Beef quality is characterized by marbling (marbling degree and marbling fineness), physiochemical (shear force, meat color, fat color, texture, and maturity), and sensory (tenderness, flavor, juiciness, taste, odor, and appearance) traits. This paper summarizes and addresses beef-quality characteristics and the beef-grading systems in Korea, Japan, the USA, and Australia. This paper summarizes recent research progresses on the genetic and nutritional factors that affect beef quality. Intramuscular (i.m.) adipose tissue deposition or marbling is a major determinant of beef quality. This paper addresses the mechanisms of i.m. adipose tissue deposition focused on adipogenesis and lipogenesis. We also address selected signaling pathways associated with i.m. adipose tissue deposition. Nutrients contribute to the cellular response and phenotypes through gene expression and metabolism. This paper addresses control of gene expression through several nutrients (carbohydrates, fat/fatty acids, vitamins, etc.) for i.m. adipose tissue deposition. Several transcription factors responsible for gene expression via nutrients are addressed. We introduce the concept of genome-based precision feeding in Korean cattle.

A review of the role of transcription factors in regulating adipogenesis and lipogenesis in beef cattle

“…For fat deposition and metabolism in beef cattle, the interaction between adipogenesis and lipogenesis is essential. Adipogenesis creates the pool of adipocytes required for fat storage, while lipogenesis makes sure that these adipocytes are producing and accumulating fatty acids and triglycerides (Baik et al., 2023; da Costa et al., 2013; Ladeira et al., 2016b; Nematbakhsh et al., 2021).…”

“…Leptin affects how much and how little food is consumed, while adiponectin improves insulin sensitivity and reduces lipogenesis. Generally, adipogenesis and lipogenesis interact to ensure that the metabolism and lipid accumulation in beef cattle are properly regulated (Baik et al., 2023; Burns, 2011; Ladeira et al., 2016b; Nematbakhsh et al., 2021).…”

“…These studies have revealed the genetic and molecular underpinnings governing fat tissue development and lipid metabolism in beef cattle. Several key transcription factors have emerged as central players in these processes (Adhikari et al., 2023; Baik et al., 2023; Yu et al., 2023).…”

“…Genome‐wide studies have unveiled its role in influencing the expression of lipogenic enzymes in response to dietary carbohydrates. This provides insight into how diet can impact fat tissue development and composition in beef cattle (Baik et al., 2023; Iizuka et al., 2020; Jeong et al., 2011; Song et al., 2018).…”

“…Optimizing meat quality and quantity has taken on critical importance in the beef farming sector. A key factor in determining the quality of meat is marbling, which is the intramuscular fat (IMF) (Baik et al., 2023; Gajaweera et al., 2023; Nguyen et al., 2021). It plays a significant role in improving beef flavour, juiciness and tenderness (Yu et al., 2023).…”