LSU AgCenter Researcher Studies 'Knocking Out' a Protein to Control Fat
By Richard Bogren, LSU AgCenter
When you pick up a cut of beef in the supermarket, you see the ribbons of fat, or marbling, within the meat. This intramuscular fat contributes to the rich flavor of beef. Visceral fat, another major type of fat that’s found in the abdominal cavity, can affect the development of intramuscular fat. Xing Fu, a researcher in the LSU AgCenter School of Animal Sciences, is working on a project that promises to reduce the amount of visceral fat an animal produces.