Can myostatin editing together with gut microbiota modulation produce more and tastier meat?

Abstract

The growing global population and economic development have increased the demand for meat with desired texture and flavor requirements. While intensive breeding and advancements in nutrition and management practices have driven significant improvements in meat production, sustainable solutions are still needed to further enhance both meat yield and quality. The Myostatin (MSTN) gene, which acts as an inhibitor of muscle growth and differentiation, has been extensively studied. Suppressing MSTN activity has been shown to induce muscle hyperplasia and/or hypertrophy in various animal species, resulting in increased skeletal muscle mass. However, MSTN deficiency also decreases fat mass, which can negatively impact meat flavor and quality. In addition to genetic regulation, the gut microbiome plays a crucial role in muscle development and fat accumulation. Emerging evidence suggests a complex interplay between the gut microbiota and the host, which may influence meat production and quality. Interestingly, MSTN-modified animals may exhibit altered gut microbiota, indicating the potential to manipulate gut microbiota to increase meat quality. Thus, integrating these insights is crucial to satisfy the growing consumer demand for high-quality meat while ensuring sustainable production practices. This review aims to provide a comprehensive overview of the effect of MSTN on muscle mass and fat accumulation, as well as the opportunities and challenges associated with using gene editing in farm animals to enhance meat quantity. Moreover, it emphasizes the importance of the gut microbiota in modulating muscle growth and fat deposition, highlighting the potential for gut microbiota manipulation to improve meat quality.

Keywords: Gene editing; Gut microbiota; Intramuscular fat deposition; Meat quantity and quality; Muscle development; Myostatin.