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November 2019 Articles

Just Rambling November 2019:
Scripture To Live By: Galatians 6:7-10
George H W Bush
Spiritual Corner: Sharing God in Word and Deed
Cattle health featured at AgCenter field day
NEWS RELEASE D’Arbonne SWCD to Host Locally LED Meeting at USDA NRCS
Ronald Reagan
• AgCenter researcher studies ‘knocking out’ a protein to control fat
Protect children from lead exposure
George H. W. Bush
Persimmon: the other orange fall fruit
PLEASE READ! Census Workers Attempting to Access Farms
George H. W. Bush
Mum’s the word when the saints go marching in
This report contains the results from the Weekly Broiler Hatchery Report
365 Days
Ronald Reagan
Farmers and Ranchers Celebrate Japanese Trade Deal, Look Forward to More
Farm Bureau: Seeding Rural Resilience Act Will Help Farmers and Ranchers
Celebrating a Century of the American Farm Bureau
Hemp Industry Progresses Thanks to USDA Rule
South Dakota Cattleman to U.S. Senate Committee: American Beef i
NCBA Applauds Introduction of Livestock Risk Management and Education Act
Cattlemen Applaud Introduction of Real MEAT Act of 2019
USDA Opens 2020 Enrollment for Agriculture Risk Coverage and Price Loss Coverage
Voting Begins for 2019 Farm Service Agency County Committee Elections
Pumpkin Cream Cheese Muffins
2020 Ag Expo Livestock Show

(28 articles found)

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AgCenter researcher studies ‘knocking out’ a protein to control fat

AgCenter researcher studies ‘knocking out’ a protein to control fat Writer: Rick Bogren at 225-578-5839 or rbogren@agcenter.lsu.edu(10/25/19) BATON ROUGE, La. — 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.“We don’t want visceral fat,” he said. “It creates waste in meat and fat in people.” With a three-year, $410,000 grant from the National Institute of Health, Fu is exploring ways to control fat development in all stages of growth in animals and humans. How a body manufactures these fats and other components is controlled by a number of factors. One controller of visceral fat is a protein called Tcf21. Working with laboratory mice, Fu is looking for a way to manipulate the body’s production of visceral fat. So far, he has found a potential way to control this process by “knocking out” or overexpressing Tcf21. “We can induce a knockout or overexpression at any time,” Fu said. “It can function at different development stages.” The result in cattle, for example, can lead to animals that don’t carry a lot of body fat but still produce the intramuscular fat that provides the marbling in the meat. This will increase food efficiency and improve conversion of feed to meat, he said. In humans, the process can reduce visceral fat and improve metabolic health. “We want to explore its therapeutic potential,” Fu said. Scientists have suggested a positive correlation between the growth of visceral fat and insulin resistance, which makes visceral fat a potential target for treating metabolic diseases such as type 2 diabetes. Fu’s research is looking at all stages of body development and how Tcf21 regulates fat development, how it contributes to fat expression and how it affects obesity. Because visceral fat is a contributing factor in diabetes, being able to knock out fat production at any time during a period of a person’s life can help control or even prevent the disease. Because subcutaneous fat has a beneficial effect on metabolism, Fu’s research is specifically focusing regulating the visceral fat-specific cells without affecting subcutaneous fat. The results would help explain the specific relationship between visceral fat and insulin resistance and lead to appropriate visceral fat-targeted therapeutic strategies. “We believe we can get something really exciting,” Fu said.

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