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

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

  • Food Sci Anim Resour. 2024 Sep;44(5):1167-1180. doi: 10.5851/kosfa.2024.e72.
Chan-Jin Kim 1,  So-Hee Kim 1,  Eun-Yeong Lee 1,  Young-Hwa Hwang 2,  Seung-Yun Lee 2 3,  Seon-Tea Joo 1 2
Affiliations

Affiliations

  • 1 Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea.
  • 2 Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea.
  • 3 Division of Animal Science, Gyeongsang National University, Jinju 52828, Korea.
PMID: 39246538 DOI: 10.5851/kosfa.2024.e72
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.

Keywords

chicken age; cultured meat; muscle stem cell; total amino acid.

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