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In vitro study reveals that satellite cell purity alters myotube structure and amino acid profiles in cultured chicken tissue, highlighting the need to refine cell isolation for lab-grown meat.
This study aimed to evaluate the effect of satellite cell (SC) purity on myotube formation and amino acid composition in cultured chicken tissues, compared with chicken muscle tissue. The results showed that a higher SC purity promoted uniform myotube formation and reduced fibroblast interference, resulting in a more consistent amino acid profile. Conversely, a lower SC purity increased fibroblast proliferation, altered the metabolic environment, and led to elevated levels of histidine and certain nonessential amino acids. Additionally, compared to chicken meat, the cultured tissue had significantly lower levels of glycine, serine, alanine, and proline, whereas higher levels of glutamic acid, aspartic acid, and branched-chain amino acids (p<0.05). Amino acid profiling revealed significant variations in glycine, alanine, histidine, and arginine with SC purity, which are linked to taste (sweetness and bitterness) and essential nutritional functions. Overall, these results emphasize the need to optimize the SC isolation and culture conditions to enhance the structural and nutritional equivalence of cultured chicken meat, ensuring that it is consistent with conventional chicken meat in all aspects.
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Cheng et al. (2025) studied this question.
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