The interests of the Muscle Biology group extend across disciplines of animal science, food science, and human medicine. Skeletal muscle, which comprises roughly 40% of body mass, plays important roles in locomotion, whole-body metabolism, and health; and in the case of food animals, muscle ultimately becomes meat. Our group aims to optimize skeletal muscle function, growth, and metabolism, to enhance livestock and meat production as well as human health. We investigate basic mechanisms underlying muscle development, growth, metabolism, and conversion of muscle to meat; and their impact on health or production parameters, such as composition, growth efficiency, and meat quality. To address these questions, we utilize livestock and animal models in conjunction with various molecular and tissue approaches. Resources available include animal and research units for livestock, meat processing facility, and core facilities for metabolomics, proteomics, and other biotechnology tools. Research is supported by federal agencies, industry partners, and stakeholders.