Publications by authors named "Fanrong Cui"
Beef flavor plays a crucial role in consumer preference, yet research on this trait has been limited by past technological constraints. Intramuscular fat (IMF) is a key determinant of beef quality, influencing taste, marbling, and overall flavor. Xinjiang brown cattle (XBC), an indigenous breed from northern Xinjiang, China, presents significant variation in meat quality, with IMF content ranging from 0.
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- Xinjiang Brown cattle are an important dual-purpose breed in China, but there's limited genetic information available, prompting a study to analyze their genetic structure and diversity.
- Researchers used whole-genome sequencing and included other breeds to understand the background of Xinjiang Brown cattle, discovering that the grazing type (XBG) formed a stable population through crossbreeding.
- The study identified genetic differences between the grazing and housing types of Xinjiang Brown cattle, revealing significant genetic diversity and highlighting candidate genes associated with disease resistance and the endocrine system.