Effect of Chicken Age on Proliferation and Differentiation Abilities of Muscle Stem Cells and Nutritional Characteristics of Cultured Meat Tissue.

IF 4.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Science of Animal Resources Pub Date : 2024-09-01 DOI:10.5851/kosfa.2024.e72

Chan-Jin Kim, So-Hee Kim, Eun-Yeong Lee, Young-Hwa Hwang, Seung-Yun Lee, Seon-Tea Joo

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Abstract

This study aimed to investigate effects of chicken age on proliferation and differentiation capacity of muscle satellite cells (MSCs) and to determine total amino acid contents of cultured meat (CM) produced. Chicken MSCs (cMSCs) were isolated from hindlimb muscles of broiler chickens at 5-week-old (5W) and 19-embryonic-day (19ED), respectively. Proliferation abilities (population doubling time and cell counting kit 8) of cMSCs from 19ED were significantly higher than those from 5W (p<0.05). Likewise, both myotube formation area and expression of myosin heavy chain heavy of cMSCs from 19ED were significantly higher than those from 5W (p<0.05). After cMSCs were serially subcultured for long-term cultivation in 2D flasks to produce cultured meat tissue (CMT), total amino acid contents of CMT showed no significant difference between 5W and 19ED chickens (p>0.05). This finding suggests that cMSCs from chicken embryos are more suitable for improving the production efficiency of CM than those derived from young chickens.

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鸡龄对肌肉干细胞增殖和分化能力及培养肉组织营养特性的影响

本研究旨在探讨鸡龄对肌肉卫星细胞（MSCs）增殖和分化能力的影响，并测定所生产的培养肉（CM）的总氨基酸含量。研究人员分别从 5 周龄（5W）和 19 胚胎日龄（19ED）的肉鸡后肢肌肉中分离鸡间叶干细胞（cMSCs）。19ED 的 cMSCs 增殖能力（群体倍增时间和细胞计数试剂盒 8）明显高于 5W 的 cMSCs（p0.05）。这一结果表明，与来自幼鸡的 cMSCs 相比，来自鸡胚胎的 cMSCs 更适合用于提高 CM 的生产效率。

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来源期刊

Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

6.70

自引率

6.70%

发文量

期刊介绍： Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.

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