In Vitro Avian Myoblast Suspension for Mass Scale Production and Consumption
New Harvest Research Fellow: Marie Gibbons (B.S. Zoology, Minor Psychology, North Carolina State University)
Project End Date: May 2018
Project Duration: Full time; Two years funded
Institutes: North Carolina State University, Raleigh NC; Prestage Department of Poultry Science, College of Agriculture
Supervisors: Dr. Paul Mozdziak (Graduate of Physiology Program Director, North Carolina State University)
In vitromeat culture offers a solution to unsustainable meat production while still providing animal products to our growing population. Cultured meat research has already begun but is faced with many obstacles. Common problems include the availability of cell lines, efficient production of cells at a large scale, and cell growth using plant based media and scaffolds. This research aims to address these issues by generating muscle cell lines that can be scaled up in a bioreactor and exploring plant based materials that can be used to grow these cells. White meat is an ideal material for meat culture due to its anaerobic activity, low fat content, and plasticity.1,2 Dr. Mozdziak has been cultivating turkey satellite cells and myoblasts since 1992. North Carolina State University will derive cell lines either from existing clonal or mass cultures that Dr. Mozdziak has generated, or from primary culture. Subsequently, the cell lines will be adapted to suspension culture, while retaining their ability to differentiate into myotubes on a solid, plant based substrate. A shift from animal agriculture to lab-based products can potentially reverse global warming, decrease foodborne illnesses and environmental pollution, and spare billions of animals. This study aims to establish an efficient method of culturing avian myoblast cells on a large scale, leading to further research in the field of cellular agriculture.
Dr. Paul Mozdiak and his graduate student, Marie Gibbons, who are working on establishing the first accessible avian muscle cell line for the production of cultured meat.
Dee, Dr. Paul's laboratory technician, in Dr. Paul's laboratory at North Carolina State University.
Dr. Paul in his lab, looking at avian muscle cells.