基因编辑技术在提高猪瘦肉率中的应用

doi:10.14088/j.cnki.issn0439-8114.2020.21.003

湖北农业科学 ›› 2020, Vol. 59 ›› Issue (21): 14-16.doi: 10.14088/j.cnki.issn0439-8114.2020.21.003

基因编辑技术在提高猪瘦肉率中的应用

任红艳, 王紫君, 舒畅, 华再东, 毕延震

湖北省农业科学院畜牧兽医研究所/动物胚胎工程及分子育种湖北省重点实验室,武汉 430064

收稿日期:2020-05-19 出版日期:2020-11-10 发布日期:2020-12-21
作者简介:任红艳（1981-）,女,陕西富平人,副研究员,主要从事动物生物技术研究工作,（电话）18971609780（电子信箱）renhongyan507@163.com。
基金资助:
国家转基因新品种培育重大专项（2016ZX08006001-005）; 湖北省自然科学基金面上项目（2019CFB534）; 湖北省技术创新重大项目（2019ABA084）; 湖北省创新中心项目（2020-620-000-001-20）; 湖湘高层次人才聚集工程-创新人才项目（2019RS1068）

Application of gene editing technology in improving lean meat rate of pigs

REN Hong-yan, WANG Zi-jun, SHU Chang, HUA Zai-dong, BI Yan-zhen

Hubei Key Laboratory of Animal Embryo Engineering and Molecular Breeding, Institute of Animal Science and Veterinary Medicine, Hubei Academy of Agricultural Sciences, Wuhan 430064,China

Received:2020-05-19 Online:2020-11-10 Published:2020-12-21

摘要/Abstract

摘要： 中国地方猪相较于外国猪瘦肉率较低。而转基因技术可以赋予物种新的优良性状,随着CRISPR/Cas9第三代基因编辑技术的飞速发展,基因编辑猪成为猪行业最新的发展趋势。文章主要综述了基因编辑技术在提高猪肉瘦肉率性状上的研究进展。

关键词: 基因编辑, 瘦肉率, 地方猪

Abstract: The lean meat rate of Chinese local pigs is lower than that of foreign pigs. Transgenic technology can give new excellent traits to the species. With the rapid development of CRISPR / cas9 third-generation gene editing technology, gene-edited pigs have become the latest development trend in the pig industry. The research progress of gene editing technology in improving lean meat percentage of pork was reviewed.

Key words: gene editing, lean rate, local pigs

中图分类号:

S858.28

任红艳, 王紫君, 舒畅, 华再东, 毕延震. 基因编辑技术在提高猪瘦肉率中的应用[J]. 湖北农业科学, 2020, 59(21): 14-16.

REN Hong-yan, WANG Zi-jun, SHU Chang, HUA Zai-dong, BI Yan-zhen. Application of gene editing technology in improving lean meat rate of pigs[J]. HUBEI AGRICULTURAL SCIENCES, 2020, 59(21): 14-16.

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基因编辑技术在提高猪瘦肉率中的应用

Application of gene editing technology in improving lean meat rate of pigs

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