Breeding For Optimal Climate Adaptation In Wagyu Cattle

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One of the most notable characteristics of wagyu bee beef is its advanced of marbling—the current presence of thin veins of fat offering flavor and texture when cooked. This trait is partially due to genetics; researchers have identified several genes that play a role in determining simply how much intramuscular fat (IMF) an animal will produce. Probably the most significant gene is called MYOD1, that has been linked to raised levels of IMF production in Wagyu cattle in comparison to other breeds. Other genes such as for instance DGAT1 and AGPAT4 could also influence marbling in these animals.