REVIEW Application of biotechnology to improve livestock products

Biotechnological achievements of recent years have emerged as powerful tool to improve quality attributes of livestock products including milk and meat products. Biotechnological approaches can be employed for improving productivity, economy, physicochemical and nutritional attributes of a wide range of livestock products. The target areas of biotechnological research in the field of livestock products can be envisaged as production of high yielding food animal, improvement in quality of their products, enhanced production of natural food grade preservatives, efficient byproduct utilization and so forth. Many of the biotechnological techniques can be explored in the area of quality assurance


Introduction
attributes of animal origin products, production of hormones, functional and designer livestock products, Biotechnology is one of the frontier areas of enzymes, bio-preservation of livestock products, scientific development in the world today.Advances efficient byproduct utilization, quality control and in the fields of biotechnology catered to a wide area of meat authentication as outlined below: science viz, Agriculture, Animal Sciences, Environmental Science, Food Science, Medicine etc. Production of good quality and high yielding in order to improve the overall living standards of the animal human beings.This sphere of science is increasingly Livestock production is expected to grow becoming sustainable means of improving livestock tremendously in line with the projected demand for production by influencing animal health, nutrition, animal products.Therefore, the methods of livestock reproduction, genetics and breeding [1].The main production must be changed to allow for efficiency impediment to the successful application of and improvement in productivity.Biotechnological biotechnology relates to the cost of adoption and research is important in order to respond to the acceptability [2].The application of in-genuine pressure of producing more food from animals to cater biological principles in manipulating living organisms food requirement of the ever-growing human or their derivatives to either improve or multiply a population [2].Transgenic animals such as mice, rats, product is biotechnology in simple means.The term rabbits, pigs, sheep, and cows have been developed can broadly be defined as the technology by which one with the help of biotechnology.Transgenesis is the can produce useful products from raw materials with technique that permits the manipulation of genes of help of living organisms or other biological processes.
one organism which can subsequently be introduced Biotechnological achievements of recent years have into genome of another organism of same or other emerged as powerful tool to improve various livestock species in such a way that the genes are not only products including milk and meat products.The expressed but also gets transmitted to its progeny [3].biotechnological tools can be applied in production of Transgenic animals thus produced will have enhanced high yielding animal, improvement in the quality

To cite this article:
Gupta S, Savaliya CV (2012) Application of biotechnology to improve livestock products, Vet World, 5(10): 634-638, doi: 10.5455/vetworld.2012.634-638growth rate and improved food quality.For example, significant improvement of 40 per cent in average transgenic cows are developed to produce milk daily gain and 30 per cent in feed conversion containing specific human proteins that helps in the efficiency had been achieved by administration of treatment of human emphysema.Cloned transgenic pST.Furthermore 60 per cent reduction in carcass fat cattle produced increased amount of beta and kappa and 70 per cent increase in carcass protein had been casein in milk fat and increased level of human lacto-attained.No significant difference between ferrin [4].So also, such cows have been known to effectiveness of pST and rpST had been observed [8].produce more milk or milk with less lactose or Production of Enzymes cholesterol, pigs and cattle that have more meat on them, and sheep that yield more wool.Pigs with Dairy industry requires large amount of rennet to human IGF 1 had 30 per cent more loin mass, 10 per produce cheese in bulk.Traditionally rennet is cent more carcass lean tissue and 20 per cent less total procured from calves.However due to global carcass fat [5] .Transgenic pigs carrying plant gene imbalance between production of cheese and calf had increased amount of unsaturated fatty acids in slaughter and worldwide shortage of calf rennet, their muscle to produce a meat called "Healthy Pork" exploration of alternative source of rennet is required [6].
to be investigated.In certain countries like India, religious feeling has aggravated the need to rennet Improvement in quality of livestock products

substitute. Major genes for meat quality offer excellent
Treatment of milk with galactosidase results in opportunities for increasing level of meat quality and hydrolysis of lactose, there by making it digestible by decreasing variability.Most scientists say that lactose intolerant people.The enzyme galactosidase tenderness is 30 per cent and Pale Soft Exudate (PSE) hydrolyses lactose into glucose and galactose.Since condition in swine is 50 per cent genetically governed these enzymes are costly, biotechnology can help in its characters.Gene that affects tenderness of meat before economic production as well application [9].slaughter are CLPG in sheep, myostatin in beef, RN in Commercial -galactosidase is produced from yeasts pork.Rate of rigor mortis is governed by RYRI in pork such as Kluyveromyces lactis and Kluyveromyces ;during storage -Calpain : Calpastatin ratio and marxianus (formerly known as Kluyveromyces Cathepsin [7].Identification, isolation and modi-fragilis and Saccharomyces fragilis), and moulds such fication of useful genes are some of the important as Aspergillus niger and Aspergillus oryzae.The aspects of biotechnology research and development .production and optimization of -galactosidase enzyme The quality of carcass can be improved by using synthetic medium by Kluyveromyces lactis manipulating the lipoprotein receptor and leptin genes NRRL Y-8279 in shake flask cultures was found thereby the cholesterol and fat content of meat can be suitable [10].Pure chymosin produced from governed.
genetically engineered E. coli reduced coagulation time by 5 folds.Cheese prepared with use of bacterial

Production of hormones
chymosin and ripened at 6 -7 C for 7 months showed There is a growing database supporting the use similar characteristics and proteolysis to cheese made of pituitary derived somatotropin (ST) as an agent to with calf chymosin [11].improve growth and carcass composition.Pigs The DNA of calf chymosin has been successfully injected with pST had 35 per cent less fat and 8 per cent cloned into yeast (Kluveromyces lactis), bacteria (E.more protein.However, purification of ST from coli) and moulds (Aspergillus niger).These can be Pituitary gland is uneconomical as production of produced on large scale by fermentation methods and single dose requires collection and processing of 25-extracted by down stream processing.Technological 100 Pituitary glands.More recently, the development performance of recombinant chymosin is excellent of recombinant DNA technology has provided a since the cheese produced using recombinant chymosin mechanism for large scale production of is essentially indistinguishable from traditional cheese somatotropin.The gene for ST protein is inserted in [12].laboratory strain of E. coli which can be grown on a Functional and designer livestock products large scale and from which ST can be purified and concentrated.Bovine and ovine ST improves growth In order to improve the product, attempts can be rate by 20 per cent and lean to fat ratio by 40 per cent in made to develop strains of starter cultures capable of ruminants.While experimentation in growing pigs, enhanced antichlolestermic attributes, enhanced anti-carcinogenic attributes, enhanced antagonistic highly promising results and the enhanced shelf life of influence on enteropathogenic microorganism.
products thus attained would be economically, The genetic stability of starter strains, nutritionally and therapeutically beneficial both to bacteriophage infection, production of off flavour and manufactures & consumers.Biotechnological insufficient development of acid during fermentation techniques can now be applied to develop strains of are costly problems to dairy industry.Hence there is a lactic acid bacteria capable of enhanced production of great deal of interest in the development of new and these natural food grade preservative and also to improved strains, using modern techniques of combine within a single strain the ability of produce a molecular biology viz.plasmid transfer, transduction, number of such bacteriocin to extend their protoplast fusion and cloning [11] .Plasmid biology of antibacterial spectrum.lactic acid bacteria have opened new vistas for Byproduct utilization exploring possibilities for using recombinant DNA technology and genetic engineering to improve the A major concern in the food processing industry nutritional or therapeutic value of these products [12]. is the development of methods to convert inedible and A complete phage resistant strain can be achieved by waste materials into new value-added products.incorporating plasmid which are inhibitory for phage Environmental and economic concerns necessitate a absorption, penetration and DNA metabolism [13].
reduction of food processing waste, better use of raw Genetically engineered strains can play a vital materials and by products to new value added role in manufacture of tailor made high quality products.fermented livestock products.Cloning of genes from The cheese industry generates billions of pounds lactic acid bacteria could be carried out in food grade of whey that must be disposed off.Ultrafiltration has strains of E. coli for which vectors & transformation provided the cheese maker with a means of systems are available.
concentrating the protein component of whey into a A detailed restriction endonuclease map of the value-added item with significant dollar value.A citrate plasmid from Streptococcus lactis sub sp recently developed bioconversion system employing diacetylactis have been produced and various parts of selected strains of yeast can convert these solids to molecules are cloned to define citrate permeate genes ascorbic acid with a market value of about $10 per for production of diacetyl [14].
kilogram.The yeast biomass could be dried and used as single-cell protein supplements in animal feed.

Biopreservation
Enzymatic treatment of food processing waste streams Livestock products being highly prone to can produce materials readily metabolized by microbial contamination and they undergo microbial genetically engineered micro-organisms to produce deterioration.The recent trend of consumers towards antibiotics, hormones or peptides of interest in the food without artificial preservatives has led processors pharmaceutical or chemical industries.to search for natural preservatives.The antimicrobial

Quality control
system possessed by lactic acid bacteria offer scope for the development of an effective natural Ensuring an acceptable level of food quality and preservation process for application in food either as safety is absolutely necessary to provide adequate purified chemical agents or as viable cultures [15].
protection for consumers and to facilitate trade.There Suppression of spoilage and food borne must be a strong network of efficient quality assurance pathogens by lactic acid bacteria could be extremely programme to monitor the quality and safety of these beneficial to human health and dairy industry as these foods before reaching to the consumers.This can be attributes can considerably improve the shelf life and largely possible with the application of recent safety of fermented foods [16].Lactic acid bacteria developments in biotechnological tools in quality can act antagonistically against a wide range of food assurance programmes.The use of modern biotechborne pathogens and spoilage organisms like nology has proved to be rapid, sensitive and accurate Salmonella [17], Staphylococcus, Clostridium, Listeria methods for detection and analysis of bacterial monocytogenes, Yersinia enterocolitica and contaminants and pathogens or their toxins.Some of the most powerful tools of biotechnology which have Psuedomonas.
already made great strides include rDNA technology, Incorporation of certain antimicrobial agents to Genetic engineering, PCR, Microarray etc. Random livestock products viz bacteriocin, nisin, H O fragment length polymorphism (AFLP) molecular Conclusion marker systems can also be used for the comparison of Biotechnology brings production and quality genetic differences between species, subspecies and revolution together with wholesomeness and nutritive strains, depending on the reaction conditions used.value of the food products.Biotechnology plays a vital The use of combination of these technologies and role to improve the quality of livestock products along other genetic tests allow the characterisation and with ensuring their safety from consumer point of identification of organisms at the genus, species, subview.New horizons may be explored using biotechspecies and even strain levels, thereby making it nology for preparing nutritive food products with possible to pinpoint sources of food contamination, to longer shelf life, superior quality as well as more trace microorganisms throughout the food chain or to acceptability in consumer market.identify the causal agents of food borne illnesses.Microarrays are biosensors which consist of large References numbers of parallel hybrid receptors (DNA, proteins, 1.