Ryoichi Okano

Learn More
The technology is now available for commercial cloning of farm animals for food production, but is the food safe for consumers? Here, we provide data on >100 parameters that compare the composition of meat and milk from beef and dairy cattle derived from cloning to those of genetic- and breed-matched control animals from conventional reproduction. The(More)
In Japan in 2013, two cattle in the northwestern part of Kagoshima Prefecture developed fever and swallowing difficulty and were suspected of having Ibaraki disease. The epizootic hemorrhagic virus (EHDV) genome was detected from diseased and asymptomatic cattle by reverse transcription-polymerase chain reaction (RT-PCR). High neutralization antibody titers(More)
The neuraminidase-producing ability of bacteria from coastal fish intestines and their environments was determined using a fluorogenic substrate, 2'-(4-methylumbelliferyl)-alpha-D-N-acetylneuraminic acid. Of 836 isolates examined, 758 (90.7%) produced little or no neuraminidase (< 0.0002 U ml-1) while 78 (9.3%) produced >/= 0.0002 U neuraminidase ml-1. Of(More)
Cindy Tian et al. report that meat and milk from cloned bulls and cows, respectively, appear to meet regulatory standards. The researchers cloned a Japanese Black beef bull and Holstein dairy cow, using somatic cell nuclear transfer, and compared the meat and milk from two beef clones and four dairy clones to that of geneticand breed-matched control animals(More)
  • 1