Adipose (fat) tissues mediate systemic energy homeostasis, and play an important role in animal growth, health and reproduction. In addition, adipose tissues contribute to meat marbling and are thus a key determinant of meat quality. Fat cells within adipose tissues can be classified into white, beige and brown adipocytes mainly based on their mitochondria content. White adipocytes contain few mitochondria and are the predominant cell type in various subcutaneous and visceral fat depots. Brown adipocytes contain numerous mitochondria and are mainly found in interscapular brown adipose tissues of many mammals. Beige adipocytes are a newly defined type of adipocytes containing intermediate abundance of mitochondria and are found to coexist with white adipocytes in subcutaneous fat depots. While white adipocytes are primarily involved in energy storage (storing lipids), brown and beige adipocytes are highly specialized in energy expenditure due to their higher mitochondria content and abundant expression of uncoupling protein 1 (UCP1), which detours mitochondrial proton gradient from regular ATP production to instead generate heat to warm up the body. Recent studies indicate that white and beige adipocytes are interconvertible, and the conversion of white to beige adipocytes is called browning. In this talk, I will present our latest results on the molecular regulation of adipose browning and its implication in animal health, production and meat quality.