Analysis of meat color, meat tenderness and fatty acid composition of meat in second filial hybrid offspring of MSTN mutant pigs

Gao, Kai; Luo, Zhao‐Bo; Han, Sheng-Zhong; Li, Zhouyan; Choe, Hak Myong; Paek, Hyo Jin; Quan, Biao-Hu; Kang, Jin‐Dan; Yin, Xi-Jun

doi:10.1016/j.meatsci.2022.108929

Cited by 9 publications

(11 citation statements)

References 48 publications

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“…One of these MSTN -edited models, its progeny, or its crosses were further investigated . These include investigations on fiber-type distribution and expression of myosin heavy chain isoforms; shift from slow- to fast-twitch muscle fibers in skeletal muscle; internal organ size; semen quality and fertilization ability; reproductive trait characterization in MSTN -edited crosses; collagen-related pathological features (umbilical hernia and tippy toe standing); regulation of body fat deposition; fibrinogen levels and fibrin clot structure; esophageal striated muscle development and regulation of muscle fiber types; extraocular muscles; cardiac extracellular matrix; growth of smooth muscle in uterine horns of MSTN mutant gilts; smooth muscle content in corpus cavernosum of MSTN mutant boars; erythrocyte osmotic fragility, hematological parameters, and fatty acid composition of serum and erythrocyte membranes; miR-455-3p regulation of myoblast differentiation; composition and alteration of gut microbiota; analysis of meat and fatty acids characteristics; and development of a restriction enzyme-mediated PCR-RFLP assay for genotyping MSTN mutant pigs …”

Section: Targeting the Mstn Gene In Pigsmentioning

confidence: 99%

“…In a second filial hybrid offspring of TALENs-mediated MSTN –/– boars [Duroc × (Landrace × Yorkshire)] with WT Chinese Bama sows, the meat color, meat tenderness, and fatty acid composition of the meat were investigated . It was shown that, in MSTN –/– pigs, the feed utilization rate was higher, the loin eye area was increased, the thickness of subcutaneous fat was decreased, and the proportion of polyunsaturated fatty acids in meat was increased .…”

Section: Targeting the Mstn Gene In Pigsmentioning

confidence: 99%

“…84 It was shown that, in MSTN −/− pigs, the feed utilization rate was higher, the loin eye area was increased, the thickness of subcutaneous fat was decreased, and the proportion of polyunsaturated fatty acids in meat was increased. 84 Additionally, it was interpreted that the decreased meat color score and the increased pork tenderness of MSTN −/− pigs were related to the increase of type IIB muscle fiber and the decrease of collagen content, respectively. 84 Fan et al 2022 reported a comprehensive investigation on the porcine MSTN gene editing using multiple populations, with the goal of overcoming lameness and sustainably improving nutritional meat production.…”

Section: ■ Targeting the Mstn Gene In Pigsmentioning

confidence: 99%

“…84 Additionally, it was interpreted that the decreased meat color score and the increased pork tenderness of MSTN −/− pigs were related to the increase of type IIB muscle fiber and the decrease of collagen content, respectively. 84 Fan et al 2022 reported a comprehensive investigation on the porcine MSTN gene editing using multiple populations, with the goal of overcoming lameness and sustainably improving nutritional meat production. 68 First, TALENs were used to generate stop codon mutations in exon 3 of MSTN in Chinese Meishan and Western commercial Large White pigs.…”

Section: ■ Targeting the Mstn Gene In Pigsmentioning

confidence: 99%

“…85 In a second filial hybrid offspring of TALENs-mediated MSTN −/− boars [Duroc × (Landrace × Yorkshire)] with WT Chinese Bama sows, the meat color, meat tenderness, and fatty acid composition of the meat were investigated. 84 It was shown that, in MSTN −/− pigs, the feed utilization rate was higher, the loin eye area was increased, the thickness of subcutaneous fat was decreased, and the proportion of polyunsaturated fatty acids in meat was increased. 84 Additionally, it was interpreted that the decreased meat color score and the increased pork tenderness of MSTN −/− pigs were related to the increase of type IIB muscle fiber and the decrease of collagen content, respectively.…”

Section: ■ Targeting the Mstn Gene In Pigsmentioning

confidence: 99%

See 4 more Smart Citations

When Less Is More: Targeting the Myostatin Gene in Livestock for Augmenting Meat Production

Kalds

Zhou

Huang

et al. 2023

J. Agric. Food Chem.

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How to increase meat production is one of the main questions in animal breeding. Selection for improved body weight has been made and, due to recent genomic advances, naturally occurring variants that are responsible for controlling economically relevant phenotypes have been revealed. The myostatin (MSTN) gene, a superstar gene in animal breeding, was discovered as a negative controller of muscle mass. In some livestock species, natural mutations in the MSTN gene could generate the agriculturally desirable double-muscling phenotype. However, some other livestock species or breeds lack these desirable variants. Genetic modification, particularly gene editing, offers an unprecedented opportunity to induce or mimic naturally occurring mutations in livestock genomes. To date, various MSTN-edited livestock species have been generated using different gene modification tools. These MSTN gene-edited models have higher growth rates and increased muscle mass, suggesting the high potential of utilizing MSTN gene editing in animal breeding. Additionally, post-editing investigations in most livestock species support the favorable influence of targeting the MSTN gene on meat quantity and quality. In this Review, we provide a collective discussion on targeting the MSTN gene in livestock to further encourage its utilization opportunities. It is expected that, shortly, MSTN gene-edited livestock will be commercialized, and MSTN-edited meat will be on the tables of ordinary customers.

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Section: Targeting the Mstn Gene In Pigsmentioning

confidence: 99%

Section: Targeting the Mstn Gene In Pigsmentioning

confidence: 99%

Section: ■ Targeting the Mstn Gene In Pigsmentioning

confidence: 99%

Section: ■ Targeting the Mstn Gene In Pigsmentioning

confidence: 99%

Section: ■ Targeting the Mstn Gene In Pigsmentioning

confidence: 99%

See 3 more Smart Citations

When Less Is More: Targeting the Myostatin Gene in Livestock for Augmenting Meat Production

Kalds

Zhou

Huang

et al. 2023

J. Agric. Food Chem.

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Research progress of probiotics and fermented feed effects on pork quality

Lian,

Shi,

Lin

et al. 2024

Food Bioengineering

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With the growth of the global population and the development of the economy, the demand for delicious and nutritious meat is increasing. However, the pursuit of high productivity and a high lean meat rate in pig breeding has led to a serious decline in meat quality. How to moderately improve the quality and flavor of pork through nutritional supplementation is of great significance in meeting consumers' demand for high‐quality and delicious pork. Recent studies have shown that fermented feed using probiotics can not only improve the nutritional quality and utilization rate of agricultural by‐products, but also play an important role in improving meat color, increasing intramuscular fat content, regulating the flavor of pork, leading to a sustainable development of agriculture and husbandry. In this paper, we will review the current situation of the probiotics used in fermented feed, the effects of fermentation on the improvement of feed quality, the influence and mechanism of fermented feed on the growth performance, meat quality, and flavor of pigs, and so forth, aiming to provide theoretical basis and technical support for the research and development of fermented feed and its application in the production of high‐quality pork.

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Analysis of metabolome and transcriptome of longissimus thoracis and subcutaneous adipose tissues reveals the regulatory mechanism of meat quality in MSTN mutant castrated male finishing pigs

Gao,

Han,

et al. 2024

Meat Science

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Analysis of meat color, meat tenderness and fatty acid composition of meat in second filial hybrid offspring of MSTN mutant pigs

Cited by 9 publications

References 48 publications

When Less Is More: Targeting the Myostatin Gene in Livestock for Augmenting Meat Production

When Less Is More: Targeting the Myostatin Gene in Livestock for Augmenting Meat Production

Research progress of probiotics and fermented feed effects on pork quality

Analysis of metabolome and transcriptome of longissimus thoracis and subcutaneous adipose tissues reveals the regulatory mechanism of meat quality in MSTN mutant castrated male finishing pigs

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