Abstract：
The flavour, tenderness and juiciness of the beef are all impacted by the composition of the intramuscular fat (IMF), which is a key determinant of beef quality. Thus, enhancing the IMF composition of beef cattle has become a major area of research. Consequently, the aim of this paper was to provide insight and synthesis into the emerging technologies, nutritional practices and management strategies to improve IMF composition in beef cattle. This review paper examined the current knowledge of management techniques and nutritional approaches relevant to cattle farming in the beef industry. It includes a thorough investigation of animal handling, weaning age, castration, breed selection, sex determination, environmental factors, grazing methods, slaughter weight and age. Additionally, it rigorously explored dietary energy levels and optimization of fatty acid profiles, as well as the use of feed additives and hormone implant techniques with their associated regulations. The paper also delved into emerging technologies that are shaping future beef production, such as genomic selection methods, genome editing techniques, epigenomic analyses, microbiome manipulation strategies, transcriptomic profiling approaches and metabolomics analyses. In conclusion, a holistic approach combining genomic, nutritional and management strategies is imperative for achieving targeted IMF content and ensuring high-quality beef production.
摘要：
味道，牛肉的嫩度和多汁性都受到肌内脂肪（IMF）成分的影响，这是牛肉质量的关键决定因素。因此，增强肉牛的IMF成分已成为一个主要的研究领域。因此,本文的目的是提供对新兴技术的见解和综合，改善肉牛IMF组成的营养实践和管理策略。这篇综述论文研究了与牛肉行业养牛相关的管理技术和营养方法的最新知识。它包括对动物处理的彻底调查，断奶年龄,阉割,品种选择,性别决定，环境因素,放牧方法,屠宰体重和年龄。此外,它严格探索饮食能量水平和脂肪酸谱的优化，以及使用饲料添加剂和激素植入技术及其相关法规。该论文还深入研究了正在塑造未来牛肉生产的新兴技术，例如基因组选择方法，基因组编辑技术，表观基因组分析，微生物组操纵策略，转录组学分析方法和代谢组学分析。总之,结合基因组的整体方法，营养和管理策略对于实现IMF的目标含量和确保高质量的牛肉生产至关重要。
