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Wagyu cattle have seen an upsurge in popularity within the United States in recent years, as consumers seek improved meat quality and intramuscular fat, also known as marbling. The small effective population size of Wagyu cattle, paired with the growing interest in the breed, has led to increased inbreeding. As inbreeding has increased, the emergence of deleterious traits (i.e., progressive bovine myeloenecphaly, factor XI deficiency, and spherocytosis) has increased. Cryptorchidism, when one or both testes fail to descend into the scrotum, can lead to reduced fertility and is observed more frequently in certain cattle lines suggesting a genetic component to the disorder. This study hypothesized that cryptorchidism is recessively inherited. To test this hypothesis, a population of 18 Wagyu cattle from an extended family was genotyped, and a haplotype and genome-wide association analysis was completed to identify genomic regions associated with cryptorchidism. There were 218 haplotypes that trended toward an association (P < 0.05) though none were significant after multiple testing corrections were applied (false discovery rate <0.05). Two loci were associated (P < 1 × 10-5) with cryptorchidism on BTA4 and BTA13 in a dominant inheritance model and one locus on BTA4 was associated in an additive model. While this study identified loci associated with cryptorchidism in cattle, due to the small sample size, additional animals need to be evaluated to identify and validate the genomic regions associated with cryptorchidism.
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http://dx.doi.org/10.1093/jas/skaf073 | DOI Listing |
J Oleo Sci
August 2025
Faculty of Food and Agricultural Sciences, Fukushima University.
The enantiomeric distribution of the δ- and γ-lactones in Wagyu beef was determined using solvent extraction and gas chromatography with a chiral capillary column. The results revealed that the predominant lactones in Wagyu were (R)-δ-tetradecalactone and (R)-δ-hexadecalactone. The concentrations of several lactone types were higher after heat treatment.
View Article and Find Full Text PDFJ Anim Sci
August 2025
College of Veterinary Medicine, Northwest A&F University, Yangling 712100, Shaanxi, China.
To mitigate the detrimental effects of heat stress (HS) on the production efficiency of Wagyu cattle oocyte pick-up (OPU) - in vitro fertilization (IVF), this study conducted a 20-day folic acid (VB9) supplementation trial in Wagyu cattle under HS conditions. Using a staged repeated measurements design, OPU-IVF production procedures were performed on Wagyu cattle (12-month-old, n=5 out of 20 total) at six time points during the supplementation period (Days 0, 4, 8, 12, 16, and 20). ELISA-based biochemical assays were employed to evaluate the effects of VB9 supplementation on HS-related indicators in serum and follicular fluid of Wagyu cattle under HS conditions.
View Article and Find Full Text PDFThis study investigated the effects of sake lees (SL) supplementation on the taste characteristics of Japanese Black Wagyu beef. Analytical sensory testing and taste sensor analysis demonstrated significantly higher sweetness scores in the SL-fed group. Liquid chromatography-mass spectrometry (LC-MS) identified increased levels of amino acids, nucleotides, and glucose 1-phosphate, compounds associated with sweetness and umami perception.
View Article and Find Full Text PDFBioTech (Basel)
July 2025
Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.
While bulk RNA sequencing provides a comprehensive view of transcriptomes, it lacks cell type specificity. Single-cell RNA sequencing (scRNA-seq) overcomes this limitation by providing detailed insights at the individual cell level, though it involves higher costs. Deconvolution methods can estimate cell type proportions in bulk RNA-seq data, but their results may vary based on the scRNA-seq reference data and software used.
View Article and Find Full Text PDFSensors (Basel)
July 2025
Department of Civil, Architectural, and Environmental Engineering, The University of Texas at Austin, Austin, TX 78712-0273, USA.
Beef fat injection technology, used to enhance the perceived quality of lower-grade meat, often results in artificially marbled beef that mimics the visual traits of Wagyu, characterized by dense fat distribution. This practice, driven by the high cost of Wagyu and the affordability of fat-injected beef, has led to the proliferation of mislabeled "Wagyu-grade" products sold at premium prices, posing potential food safety risks such as allergen exposure or consumption of unverified additives, which can adversely affect consumer health. Addressing this, this study introduces a smart sensing system integrated with handheld mobile devices, enabling consumers to capture beef images during purchase for real-time health-focused assessment.
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