{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,4]],"date-time":"2026-06-04T07:03:32Z","timestamp":1780556612015,"version":"3.54.1"},"reference-count":39,"publisher":"Asian Australasian Association of Animal Production Societies","issue":"6","license":[{"start":{"date-parts":[[2026,3,11]],"date-time":"2026-03-11T00:00:00Z","timestamp":1773187200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"funder":[{"name":"Science and Technology Development Plan of Jilin Province","award":["YDZJ202203CGZH037"],"award-info":[{"award-number":["YDZJ202203CGZH037"]}]},{"name":"Key Research and Development Project of Jilin Province Science and Technology Development Plan","award":["20200402053NC"],"award-info":[{"award-number":["20200402053NC"]}]},{"DOI":"10.13039\/501100013314","name":"111 Project","doi-asserted-by":"crossref","award":["D20034"],"award-info":[{"award-number":["D20034"]}],"id":[{"id":"10.13039\/501100013314","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":["animbiosci.org"],"crossmark-restriction":true},"short-container-title":["Anim Biosci"],"published-print":{"date-parts":[[2026,6,1]]},"abstract":"<jats:p>Objective: This study was conducted to determine effects of dietary vitamin A (VA) level and duration on intramuscular fat (IMF), meat quality, storage stability, and antioxidant gene expression in Yanbian yellow cattle.Methods: Twenty 15-month-old Yanbian yellow cattle (314.13\u00b113.30 kg) were assigned to five treatments: CON (supplemental VA 2,200 IU\/kg DM), NVA1 (0 IU\/kg DM supplemental VA for 180 d), NVA2 (0 IU\/kg DM supplemental VA for 240 d), LVA1 (supplemental VA 1,100 IU\/kg DM for 180 d) and LVA2 (supplemental VA 1,100 IU\/kg DM for 240 d). Growth performance, carcass traits, physicochemical characteristics, and storage stability were measured. Serum biochemical and muscle antioxidant indexes were analyzed, and the mRNA expression of antioxidant-related genes (FOXO1, GSTA1, SOD) was quantified by quantitative polymerase chain reaction. Statistical significance was set at p&lt;0.05.Results: All VA-restricted groups showed higher IMF and marbling score, and lower muscle fiber diameter, drip loss, and shear force than the CON group (p&lt;0.05). Serum SOD and glutathione peroxidase levels in the NVA1\/NVA2 group were lower than those in the LVA groups and CON (p&lt;0.05). During storage, NVA2\/LVA1\/LVA2 had lower drip loss and shear force on days 1, 3, and 5 (p&lt;0.05); on day 7, b* was higher in NVA1\/NVA2 than CON, and drip loss, cooking loss, and shear force were lower in NVA2, LVA1, and LVA2 than CON (p&lt;0.05). At the transcriptional level, antioxidant-related genes were upregulated across all VA-restricted groups, with FOXO1 and GSTA1 peaking in LVA1 and SOD elevated in all restricted groups (p&lt;0.05).Conclusion: Restricting dietary VA to 50% of the recommended level for 180 days significantly improved marbling, tenderness, and oxidative stability without compromising growth performance. These findings highlight a feasible nutritional strategy to enhance beef quality and extend shelf life in Yanbian yellow cattle.<\/jats:p>","DOI":"10.5713\/ab.250783","type":"journal-article","created":{"date-parts":[[2026,3,18]],"date-time":"2026-03-18T04:48:30Z","timestamp":1773809310000},"page":"250783","update-policy":"https:\/\/doi.org\/10.5713\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of vitamin A restriction on carcass characteristics, antioxidant capacity, meat quality and meat storage period of Yanbian yellow cattle"],"prefix":"10.5713","volume":"39","author":[{"ORCID":"https:\/\/orcid.org\/0009-0004-3136-8905","authenticated-orcid":true,"given":"Xinxin","family":"Zhang","sequence":"first","affiliation":[{"name":"Agriculture College, Yanbian University, Yanji, China"},{"name":"Engineering Research Center of North- East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Yanbian University, Yanji, 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