Composition of Meat Products
The fields of molecular biology and gene
manipulation, once competing, are now combining
and are changing the composition of meat
products. Ultimately, changes in carcass
fat and its composition will be accomplished
by manipulating genes that regulate adipogenesis
and fat disposition. Regulation of adipose
tissue accretion, or putting on fat, in meat
animals involves collaborative projects designed
to modify the accretion and composition of
adipose tissue in meat animals.
The study of molecular mechanisms regulating skeletal muscle
growth and differentiation will provide new, fundamental information
about the molecular and cellular processes that regulate growth
and differentiation of skeletal muscle in meat animals and increase
lean meat production efficiency in domestic animals. Animal
Health, Animal
Growth and Nutrition, and Animal
Breeding, Genetics, and Genomics programs funded by CSREES
also include work on molecular biology and genetics in animals.
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