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Title: Skeletal muscle stem cells from animals I. Basic cell biology

Author
item Dodson, M. - Washington State University
item Hausman, Gary
item Du, M. - University Of Wyoming
item Rasmussen, T. - University Of Connecticut
item Bergen, W. - Auburn University
item Fernyhough, M. - Washington State University
item Mcfarland, D. - South Dakota State University
item Rhoads, R - University Of Arizona
item Reecy, J. - Iowa State University
item Velleman, S. - The Ohio State University

Submitted to: International Journal of Biological Sciences
Publication Type: Review Article
Publication Acceptance Date: 8/27/2010
Publication Date: 8/31/2010
Citation: Dodson, M.V., Hausman, G.J., Du, M., Rasmussen, T.P., Bergen, W.G., Fernyhough, M.E., Mcfarland, D.C., Rhoads, R.P., Reecy, J.M., Velleman, S.G. 2010. Skeletal muscle stem cells from animals I. Basic cell biology. International Journal of Biological Sciences. 6(5):465-474.

Interpretive Summary: Cells that can become a number of cell types exist in several tissues including skeletal muscle from food-producing animals. Studies of these multi-potential precursor cells will lead to a better understanding of the regulation of lean tissue and intramuscular fat tissue (marbling) development. As a result, the metabolic efficiency and muscle hypertrophy of growing animals may be improved leading to improved growth and maintenance requirements and reduced environmental impacts of animal production while improving product quality.

Technical Abstract: Skeletal muscle stem cells from food-producing animals have been of interest to agricultural life scientists seeking to develop a better understanding of the molecular regulation of lean tissue (skeletal muscle protein hypertrophy) and intramuscular fat (marbling) development. Enhanced understanding of muscle stem cell biology and function may greatly augment the metabolic efficiency and muscle hypertrophy of growing animals. This might lead to lowered feed inputs for growth and maintenance requirements and reduce environmental impacts of animal production while concomitantly improving product uniformity and consumer acceptance and enjoyment of muscle foods.