<em>MSTN</em>基因编辑鲁西牛屠宰性状与肉用品质分析

doi:10.3969/j.issn.1674-7968.2023.01.008

Abstract
Figure/Table
References
Related Citation (15)

Download: PDF (2648 KB) HTML (1 KB)
Export: BibTeX | EndNote (RIS)

Abstract Myostatin (MSTN) negatively regulates skeletal muscle growth, and the animals carrying the mutated gene all show better growth performance and meat production performance than the normal animals. Whether the significantly increased meat yield will affect the quality of meat is a general concern of consumers. In this study, the MSTN gene-edited cattle (Bos taurus) were used to examine the slaughter traits and meat quality indexes. The results showed that the slaughter rates of MSTN edited cattle and control cattle were (60.83±4.68)% and (55.71±0.53)%, and the net meat rates were (40.63±2.00)% and (37.62±0.79)%, respectively, with significant differences (P<0.05). The meat quality indexes such as pH value, tenderness, water power and nutrition of MSTN-edited cattle were all with no significant differences compared with the control cattle. Gene expressions of longissimus dorsi muscle detected by RNA-Seq and qPCR showed that MSTN mutation resulted in down-regulation of the genes associated with fat synthesis such as Adiponectin, C1Q and collagen domain containing (ADIPOQ), fatty acid binding protein 4 (FABP4), fatty acid synthase (FASN), lipoprotein lipase (LPL), peroxisome proliferator-activated receptor γ (PPARγ), and stearoyl-CoA desaturase (SCD), decreased the intermuscular fat, and increased the lean meat production. In conclusion, the artificial mutation of MSTN gene can significantly improve the meat production performance of Luxi cattle, not change the meat quality, reduce intramuscular fat deposition, and improve the lean meat production.

Key words： Yellow cattle Gene editing Intramuscular fat Fat synthesis Gene expression

Received: 17 December 2021

ZTFLH:

S823

Corresponding Authors: *zywei@imu.edu.cn; gpengli@imu.edu.cn

	Service

	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors
	WU Shan-Shan
	WANG Xue-Qiao
	WANG Xin
	ZHAO Xiao-Yu
	BAI Chun-Ling
	YANG Lei
	WU Yun-Xi
	WEI Zhu-Ying
	LI Guang-Peng

Cite this article:

WU Shan-Shan,WANG Xue-Qiao,WANG Xin, et al. Analysis of Slaughter Traits and Meat Quality of MSTN Gene-edited Luxi Cattle (Bos taurus)[J]. 农业生物技术学报, 2023, 31(1): 87-97.

URL:

http://journal05.magtech.org.cn/Jwk_ny/EN/10.3969/j.issn.1674-7968.2023.01.008 OR http://journal05.magtech.org.cn/Jwk_ny/EN/Y2023/V31/I1/87

[1] 郭晓, 胡祎荣, 陈骋, 等. 2016. 牛肉冷藏过程中品质变化的动力学分析[J]. 甘肃农业大学学报, 51(6): 128-133.
(Guo X, Hu Y R, Chen C, et al.2016. Changes of beef quality and its dynamics analysis during cool storage[J]. Journal of Gansu Agricultural University, 51(6): 128-133.)
[2] 李光鹏, 白春玲, 魏著英, 等. 2020. 黄牛Myostatin基因编辑研究[J]. 内蒙古大学学报(自然科学版), 51(01): 12-32.
(Li G P, Bai C L, Wei Z Y, et al.2020. Study of Myostatin gene-editing in chinese yellow cattle[J]. Journal of Inner Mongolia University (Natural Science Edition), 51(01): 12-32.)
[3] 李光鹏, 张立. 2017. 中国转基因家畜最新研究进展[J]. 内蒙古大学学报(自然科学版), 48(04): 346-355.
(Li G P, Zhang L.2017. The most recent progresses in the domestic animal transgenic studies in China[J]. Journal of Inner Mongolia University (Natural Science Edition), 48(04): 346-355.)
[4] 孟凡宝, 李春明, 杨丽丽. 2021. 牛品种改良及措施[J]. 畜牧兽医科技信息, 05: 107.
(Meng F B, Li C M, Yang L L.2021. Cattle breed improvement and measures[J]. Animal Husbandry Veterinary Science and Technology Information, 05: 107.)
[5] 佟彬, 张立, 李光鹏. 2017. 中国肉牛分子与基因修饰育种研究进展[J]. 遗传, 39(11): 984-1015.
(Tong B, Zhang L, Li G P.2017. Progress in the molecular and genetic modification breeding of beef cattle in China[J]. Hereditas (Beijing), 39(11): 984-1015.)
[6] 王鑫, 高广琦, 魏著英, 等. 2018. 杂交F₁代myostatin基因编辑肉牛的肉质特性分析[J]. 中国牛业科学, 44(03): 1-7.
(Wang X, Gao G Q, Wei Z Y, et al.2018. Meat quality analysis of crossbred cattle with myostatin gene editing[J]. China Cattle Science, 44(03): 1-7.)
[7] 王喆, 袁希平, 王安奎, 等. 2011. 牛品种性别对高档牛肉粗蛋白和氨基酸含量的影响[J]. 云南农业大学学报, 26(5): 633-638.
(Wang Z, Yuan X P, Wang A K, et al.2011. Effect of different breeds and gender of cattle on crude protein and amino acid contents of beef[J]. Journal of Yunnan Agricultural University, 26(5): 633-638.)
[8] 张秋菊. 2020. 皮埃蒙特牛改良南阳牛遗传育种研究进展[J]. 中国牛业科学, 46(06): 17-19.
(Zhang Q J.Research progress on genetic breeding of Piedmontese cattle improved nanyang cattle[J]. China Cattle Science, 46(06): 17-19.)
[9] 邹菊红, 邹剑伟, 张瑜, 等. 2021. 基因编辑技术在家畜育种中的研究进展[J]. 中国畜牧杂志, 57(11): 45-50.
(Zou J H, Zou J W, Zhang Y, et al.2021. Research progress of gene editing technology in livestock breeding[J]. Chinese Journal of Animal Science, 57(11): 45-50.)
[10] Allais S, Leveziel H, Hocquette J F, et al.2014. Fine mapping of quantitative trait loci underlying sensory meat quality traits in three French beef cattle breeds[J]. Journal of Animal Science, 92(10): 4329-4341.
[11] Bond J J, Can L A, Warner R D.2004. The effect of exercise stress, adrenaline injection and electrical stimulation on changes in quality attributes and proteins in semimembranosus muscle of lamb[J]. Meat Science, 68(3): 469-477.
[12] Bonny S P, Garoner G E, Pethick D W, et al.2015. Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles[J]. Animal: An International Journal of Animal Bioscience, 9(1): 179-190.
[13] Casas E, Bennett G L, Smith T P, et al.2004. Association of myostatin on early calf mortality, growth, and carcass composition traits in crossbred cattle[J]. Journal of Animal Science, 82(10): 2913-2918.
[14] Casas E, Keele J W, Fahrenkrug S C, et al.1999. Quantitative analysis of birth, weaning, and yearling weights and calving difficulty in Piedmontese crossbreds segregating an inactive myostatin allele[J]. Journal of Animal Science, 77(7): 1686-1692.
[15] Casas E, Keele J W, Shackelford S D, et al.1998. Association of the muscle hypertrophy locus with carcass traits in beef cattle[J]. Journal of Animal Science, 76(2): 468-473.
[16] Eduardo C, Keele J W, Fahrenkrug S C, et al.1999. Quantitative analysis of birth, weaning, and yearling weights and calving difficulty in Piedmontese crossbreds segregating an inactive myostatin allele[J]. Journal of Animal Science, 77(7): 1686-1692.
[17] Fiems L O.2012. Double muscling in cattle: Genes, husbandry, carcasses and meat[J]. Animals, 2(4): 472-506.
[18] Fonseca L F S, Gimenez D F J, Dos Santos Silva D B, et al.2017. Differences in global gene expression in muscle tissue of Nellore cattle with divergent meat tenderness[J]. BMC Genomics, 18(1): 945-956.
[19] Gao L, Yang M M, Wei Z Y, et al.2020. MSTN mutant promotes myogenic differentiation by increasing demethylase TET1 expression via the SMAD2/SMAD3 pathway[J]. International Journal of Biological Sciences, 16(8): 1324-1334.
[20] Gill J L, Bishop S C, Mccorquodale C, et al.2010. Associations between the 11-bp deletion in the myostatin gene and carcass quality in Angus-sired cattle[J]. Animal Genetics, 40(1): 97-100.
[21] Grobet L, Martin L J, Poncelet D, et al.1997. A deletion in the bovine myostatin gene causes the double-muscled phenotype in cattle[J]. Nature Genetics, 17(1): 71-74.
[22] Kambadur R, Sharma M, Timothy P L, et al.1997. Mutations in myostatin (GDF8) in double-muscled belgian blue and piedmontese cattle[J]. Genome Research, 7(9): 910-916.
[23] Mcpherron A C, Lee S J.1997. Double muscling in cattle due to mutations in the myostatin gene[J]. Proceedings of the National Academy of Sciences of the USA, 94(23): 12457-12461.
[24] Pearce K L, Rosenvold K, Andersen H J, et al.2011. Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes a review[J]. Meat Science, 89(2): 111-124.
[25] Scollan N D, Price E M, Morgan S A, et al.2017. Can we improve the nutritional quality of meat[J]. Proce Nutrition Society, 76(4): 603-618.
[26] Uytterhaegen L, Claeys E, Demeyer D, et al.1994. Effects of double-muscling on carcass quality, beef tenderness and myofibrillar protein degradation in belgian blue white bulls[J]. Meat Science, 38(2): 255-267.
[27] Vanek J K, Watts M J, Brester G W.2008. Carcass quality and genetic selection in the beef industry[J]. Journal of Agricultural and Resource Economic, 33(3): 349-363.
[28] Weglarz A.2010. Meat quality defined based on pH and colour depending on cattle category and slaughter season[J]. Czech Journal of Animal Science, 55(12): 548-556.
[29] Wheeler T L, Cundiff L V, Shackelford S D, et al.2001. Characterization of biological types of cattle (cycle V): Carcass traits and longissimus palatability[J]. Journal of Animal Science, 79(5): 1209-1222.
[30] Wiener P, Woolliams J A, Frank-Lawale A, et al.2009. The effects of a mutation in the myostatin gene on meat and carcass quality[J]. Meat Science, 83(1): 127-34.