以下のテキストを中国語に翻訳してください。
Wagyu cattle were brought to Japan from China during the Yayoi period, around the second century AD. Until the Meiji Restoration in 1868, they were used only as draught animals, in agriculture, forestry, mining, and for transport, and as a source of fertilizer. During this time, meat consumption was not common due to cultural and religious reasons. Japan was effectively isolated from the rest of the world from 1635 until 1854, and there was no possibility of the introduction of foreign genes to the cattle population during this time. Between 1868 and 1887, some 2600 foreign cattle were imported, but cross-breeding with native stock did not become widespread until around 1900. It ceased abruptly in 1910 when it was realized that while the cross-breeds might be larger and have better dairy qualities, their working capacity and meat quality were lower. From 1919, the various regional populations that resulted from this brief period of cross-breeding were registered and selected as "Improved Japanese Cattle." Four separate strains were characterized, based mainly on which type of foreign cattle had most influenced the hybrids, and were recognized as individual breeds in 1944. They are collectively known as wagyū, and are the Japanese Black, Japanese Brown or Japanese Red, Japanese Polled, and Japanese Shorthorn. The Japanese Black constitutes over 90% of beef cattle in Japan, while the Japanese Brown or Japanese Red represents about 5% of all beef cattle. The Japanese Polled is found principally in Yamaguchi Prefecture, and the Japanese Shorthorn is reared in northern Japan, mainly in Iwate Prefecture, and constitutes less than one percent of all wagyu cattle.
和牛是在弥生时代(公元二世纪左右)从中国传入日本的。在 1868年明治维新之前，它们仅被用作农业、林业、采矿、运输和肥料来源中的役畜。在此期间，由于文化和宗教原因，肉类消费并不普遍。从 1635年到 1854年，日本实际上与世界其他地区隔离，在此期间不可能将外来基因引入牛群。1868年至 1887年间，进口了约 2600 头外国牛，但与本地牛的杂交直到 1900年左右才开始普及。1910年，当人们意识到杂交牛可能体型更大、乳制品质量更好时，这种做法突然停止。，其工作能力和肉质较低。从 1919年起，这段短暂的杂交育种产生的各个地区种群被登记并选为"改良日本牛"。主要根据外来牛的类型对杂交的影响最大，对四种不同的品系进行了鉴定，并于 1944年被确认为单个品种。它们统称为和牛，分别是日本黑牛、日本棕色牛或日本红牛、日本无角牛 和日本短角牛。日本黑肉牛占日本肉牛总量的 90% 以上，而日本褐肉牛或日本红肉牛则约占所有肉牛的 5%。日本无角牛主要产于山口县，日本短角牛则在日本北部(主要是岩手县)饲养，占所有和牛的比例不到百分之一。