Source: Michael Fielding, MEATINGPLACE, 8/19/15


An Australian professor is leading new genetic research that aims to provide a nutritional boost for livestock and reduce costs for producers. He hopes to demonstrate a new application of a revolutionary gene editing technique called CRISPR-Cas9.

"The advantage of the technique is the speed, accuracy and adaptability it can achieve in specific genome editing that doesn't lead to unwanted changes to the genome or addition of unnecessary foreign DNA," said Robert Speight, associate professor of microbial biotechnology at Queensland University of Technology in Brisbane, said in a news release.

The method involves making precise, targeted changes to the genome of living cells. Speight said a problem faced by the agricultural feed industry was the need to add enzyme supplements to aid digestion and the requirement to provide additional protein.

For example, he said, yeast is commonly used as a source of protein in feed for livestock that is added separately to enzymes that help in the digestive process. "This project involves generating specific 'advantaged' yeast that combine both the required protein with a boost in digestive enzyme in one go," he explained. "As a result, it could then be fed to livestock not only as a source of protein but to also help feed digestion and nutrient uptake."

Extending the range of enzymes has wider implications for producers as they struggle to feed their livestock in drought conditions. "By developing an enhanced feed for livestock it will reduce costs and improve on-farm profitability," he said, adding that researchers are looking to move toward lower-cost, more fibrous feeds such as bagasse (a residual fiber from sugarcane processing).

"But to use them we need to make them more digestible so the animal can access the sugars and energy and release more nutrients, which means more of the feed will be converted into meat protein and less will be wasted and passed through the animal."

For more stories, go to www.meatingplace.com.