The Japanese Wagyu beef industry: current situation and future prospects — A review
In Japan, Wagyu cattle include four Japanese breeds; Black, Brown, Shorthorn, and Polled. Today, the renowned brand name Wagyu includes not only cattle produced in Japan, but also cattle produced in countries such as Australia and the United States. In recent years, the intramuscular fat percentage...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Asian-Australasian Association of Animal Production Societies
2018-07-01
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| Series: | Asian-Australasian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | http://www.ajas.info/upload/pdf/ajas-31-7-933.pdf |
| _version_ | 1818546469584502784 |
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| author | Takafumi Gotoh Takanori Nishimura Keigo Kuchida Hideyuki Mannen |
| author_facet | Takafumi Gotoh Takanori Nishimura Keigo Kuchida Hideyuki Mannen |
| author_sort | Takafumi Gotoh |
| collection | DOAJ |
| description | In Japan, Wagyu cattle include four Japanese breeds; Black, Brown, Shorthorn, and Polled. Today, the renowned brand name Wagyu includes not only cattle produced in Japan, but also cattle produced in countries such as Australia and the United States. In recent years, the intramuscular fat percentage in beef (longissimus muscle) from Japanese Black cattle has increased to be greater than 30%. The Japanese Black breed is genetically predisposed to producing carcass lipids containing higher concentrations of monounsaturated fatty acids than other breeds. However, there are numerous problems with the management of this breed including high production costs, disposal of untreated excrement, the requirement for imported feed, and food security risks resulting from various viral diseases introduced by imported feed. The feeding system needs to shift to one that is more efficient, and improves management for farmers, food security for consumers, and the health environment for residents of Japan. Currently, we are developing a metabolic programming and an information and communications technology (ICT, or Interne of Things) management system for Wagyu beef production as future systems. If successful, we will produce safe, high-quality Wagyu beef using domestic pasture resources while solving the problems of how to utilize increasing areas of abandoned agricultural land and to make use of the plant-based feed resources in Japan’s mountainous areas. |
| first_indexed | 2024-12-12T07:53:38Z |
| format | Article |
| id | doaj.art-d7a090c42f564d768adea7866ac30746 |
| institution | Directory Open Access Journal |
| issn | 1011-2367 1976-5517 |
| language | English |
| last_indexed | 2024-12-12T07:53:38Z |
| publishDate | 2018-07-01 |
| publisher | Asian-Australasian Association of Animal Production Societies |
| record_format | Article |
| series | Asian-Australasian Journal of Animal Sciences |
| spelling | doaj.art-d7a090c42f564d768adea7866ac307462022-12-22T00:32:22ZengAsian-Australasian Association of Animal Production SocietiesAsian-Australasian Journal of Animal Sciences1011-23671976-55172018-07-0131793395010.5713/ajas.18.033324031The Japanese Wagyu beef industry: current situation and future prospects — A reviewTakafumi Gotoh0Takanori Nishimura1Keigo Kuchida2Hideyuki Mannen3 Department of Agricultural Sciences and Natural Resources, Faculty of Agriculture, Kagoshima University, Kagoshima, 890-0065, Japan Muscle Biology and Meat Science laboratory, Research Faculty of Agriculture, Hokkaido University, Sapporo 060-8589, Japan Obihiro University of Agriculture and Veterinary Medicine, Obihiro 080-8555, Japan Laboratory of Animal Breeding and Genetics, Graduate School of Agricultural Science, Kobe University, Kobe 657-8501, JapanIn Japan, Wagyu cattle include four Japanese breeds; Black, Brown, Shorthorn, and Polled. Today, the renowned brand name Wagyu includes not only cattle produced in Japan, but also cattle produced in countries such as Australia and the United States. In recent years, the intramuscular fat percentage in beef (longissimus muscle) from Japanese Black cattle has increased to be greater than 30%. The Japanese Black breed is genetically predisposed to producing carcass lipids containing higher concentrations of monounsaturated fatty acids than other breeds. However, there are numerous problems with the management of this breed including high production costs, disposal of untreated excrement, the requirement for imported feed, and food security risks resulting from various viral diseases introduced by imported feed. The feeding system needs to shift to one that is more efficient, and improves management for farmers, food security for consumers, and the health environment for residents of Japan. Currently, we are developing a metabolic programming and an information and communications technology (ICT, or Interne of Things) management system for Wagyu beef production as future systems. If successful, we will produce safe, high-quality Wagyu beef using domestic pasture resources while solving the problems of how to utilize increasing areas of abandoned agricultural land and to make use of the plant-based feed resources in Japan’s mountainous areas.http://www.ajas.info/upload/pdf/ajas-31-7-933.pdfBeefJapanese BlackWagyuMarblingQualityFatty Acid Composition |
| spellingShingle | Takafumi Gotoh Takanori Nishimura Keigo Kuchida Hideyuki Mannen The Japanese Wagyu beef industry: current situation and future prospects — A review Asian-Australasian Journal of Animal Sciences Beef Japanese Black Wagyu Marbling Quality Fatty Acid Composition |
| title | The Japanese Wagyu beef industry: current situation and future prospects — A review |
| title_full | The Japanese Wagyu beef industry: current situation and future prospects — A review |
| title_fullStr | The Japanese Wagyu beef industry: current situation and future prospects — A review |
| title_full_unstemmed | The Japanese Wagyu beef industry: current situation and future prospects — A review |
| title_short | The Japanese Wagyu beef industry: current situation and future prospects — A review |
| title_sort | japanese wagyu beef industry current situation and future prospects a review |
| topic | Beef Japanese Black Wagyu Marbling Quality Fatty Acid Composition |
| url | http://www.ajas.info/upload/pdf/ajas-31-7-933.pdf |
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