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Animal Sciences team looks to genes for healthier beef

Posted by | February 5, 2016
Zhihua Jiang is part of the WSU Animal Sciences team researching key genes in beef health and flavor.
Zhihua Jiang is part of the WSU Animal Sciences team researching key genes in beef health and flavor.

Zhihua Jiang, Larry Fox, Min Du and Martin Maquivar, professors in the Department of Animal Sciences, recently received a nearly half-million-dollar grant to identify key genes that influence meat quality and healthfulness in beef, and mastitis and metritis—udder and uterus inflammation—in dairy cattle.

The USDA National Institute of Food and Agriculture Foundational Grant for $475,000 is titled “Genome-wide mapping of alternative polyadenylation sites in cattle.”

Besides helping build consumer confidence in beef, the WSU researchers are developing new non-antibiotic treatments, addressing concerns over the rise of drug-resistant bacteria.

Learn more about animal science research at WSU here.