Successful breeding of boneless carp with natural flavor retention in China

Carp is one of the popular and nutritious food sources in Asia. People have always appreciated its taste and high protein, but the presence of small and Y-shaped bones in the meat of this fish made it difficult and sometimes dangerous to eat. Now, thanks to scientific advances, this age-old problem has been solved. A team of researchers from the Chinese Academy of Sciences (CAS) has succeeded in producing a species of boneless carp using gene editing tools.

Scientists have identified the gene runx2b as the main cause of the growth of more than 80 tiny and annoying thorns. The genetic editing process was carried out with high precision; So that the main skeleton of the fish remained intact for normal growth, but the intermuscular bones were no longer formed. This change was purely structural and did not affect the quality of the meat; The soft and tender texture of the fish was preserved and its rich and delicious taste remained.

Gibel carp (Carassius gibelio), also known as Prussian carp, is a hardy and medium-sized species of freshwater fish that is closely related to goldfish and smaller species such as minnows. This fish is widely consumed in China and is very popular because of its tender meat and rich in protein. However, the presence of more than 80 Y-shaped bones in its flesh made eating a difficult and tedious experience. In addition, these small bones complicated the industrial process of processing and limited the market potential of this popular species.

The China Global Television Network reported that the research team of the Chinese Academy of Sciences (CAS) led by academician Gui Jianfang (Gui Jianfang) succeeded in producing a new species called “Zhongke 6” using genetic editing. To achieve this boneless species, first the complex genome of the carp was completely mapped to determine the exact path of bone development.

This study led to the identification of two versions of a key gene in Gable carp: Cgrunx2b-A and Cgrunx2b-B. These genes were the main factor in the formation of intermuscular bones. Given the fish’s complex genetic makeup, the research team used advanced CRISPR/Cas9 technology, known as “molecular scissors,” to precisely delete the genes responsible for bone growth. In this process, all copies of both genes were edited simultaneously. This change was carried out in the embryonic stage and blocked the growth order of the bones, without affecting the growth of other parts of the fish’s skeleton.

The result of this effort was the production of fish without intermuscular bones. Also, versions with fewer bones (IB-less) were also created, in which only a part of the gene copies were edited, and as a result, the number of bones was significantly reduced.

This modified version is designed for greater productivity and has three important features. First, this breed has a high yield and grows faster than traditional breeds, thus increasing food production. Second, greater resistance to diseases that maintains fish health even in overcrowded industrial farms. third, higher stability; Because it requires less food to produce the same amount of high-quality protein, and this reduces costs and environmental impacts.

Fish bones are one of the main reasons for visiting food emergencies; Because their small size, sharp tip and Y-like shape make them difficult to detect when chewing. If swallowed, these bones can get stuck in the throat or esophagus and cause severe pain or foreign body sensation. In more serious cases, there is a possibility of perforation of the digestive tract wall, which can lead to infection.

This six-year project, which is part of CAS’s strategic program titled “Precision Seed Design and Creation”, is considered a major achievement in genetic science and is a direct response to an old problem in carp consumption. This success shows that modern science can solve even traditional and long-standing problems in nutrition and open a new path for sustainable and safe food production.