Double muscle genetics - not enhanced.

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Pure selective breeding, the cows have been carefully selected and bred for generations, 100% natural.

1. A whippet (miniature greyhound).

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Interesting, the mutation does not provide an evolutionary advantage in the wild. Appears the increased muscle generates less force and is more susceptible to damage. Twice the mass = half the strength (53% specifically). Explains why nature and breeders of functional working animals don't breed for it eg working dogs and horses but breeders of food animals eg pigs and cows do breed for it.

Results from PNAS | Mobile

"Decreased Specific Force Generation in the Myostatin Knockout Mouse.
To examine the relationship between muscle size and improved function in Mstn−/− mice, we first performed a series of tests of force generation. The maximal isometric twitch force (Pt) and tetanic force (Po) of extensor digitorum longus (EDL) muscles of 7-month-old maleMstn−/− and age-matched C57BL/6 wild-type mice are presented inTable 1 and Fig. 1. Maximal Po was reached at 100 Hz in both Mstn−/−and C57BL/6 wild-type muscles and did not increase with stimulation at higher frequencies. We therefore compared values obtained at 100 Hz from wild-type and Mstn−/− mice (Fig. 1 a and b). Despite the increased muscle bulk in the myostatin-deficient animals, maximal Powas similar to that of wild-type mice of the same genetic background (P = 0.189; Table 1; Fig. 1 c and e). Moreover, when maximal Po was normalized for muscle weight (specific force), we found that Mstn−/−male mice generated only 53% of the force developed by wild-type animals (P < 0.001; Table 1; Fig. 1d). Similarly, normalization of Po for the cross-sectional area also revealed a reduction in specific force generation"
 
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I believe I read about the cows were from genetic modification. I think it was combined with selective breeding as you mentioned
 
I followed up on the cows, called Belgian Blues. Claim is 100% selective breeding, prolly now screen for the double muscle gene but no genetic modification per se.

The meat looks disgusting, very low fat content. Modern tastes tend to like marbled meat at the premium end.
 
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