BOARD-INVITED REVIEW: The biology and regulation of preadipocytes and adipocytes in meat animals1,2
Gary Hausman(Agricultural Research Service), Michael V. Dodson(Texas College), Kolapo M. Ajuwon(Iowa State University), M. J. Azain(University of Georgia), Kimberly M Barnes(West Virginia University), Le Luo Guan(University of Alberta), Zhihua Jiang(Washington State University), Sylvia P. Poulos(Coca Cola (United States)), R. D. Sainz(University of California, Davis), Stephen B. Smith(Texas College), Michael E. Spurlock(Iowa State University), Jan Novakofski(University of Illinois Urbana-Champaign), Melinda E. Fernyhough(Washington State University), Werner G. Bergen(Auburn University)
Cited by 354Open Access
Abstract
The quality and value of the carcass in domestic meat animals are reflected in its protein and fat content. Preadipocytes and adipocytes are important in establishing the overall fatness of a carcass, as well as being the main contributors to the marbling component needed for consumer preference of meat products. Although some fat accumulation is essential, any excess fat that is deposited into adipose depots other than the marbling fraction is energetically unfavorable and reduces efficiency of production. Hence, this review is focused on current knowledge about the biology and regulation of the important cells of adipose tissue: preadipocytes and adipocytes.
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