Chinese scientists have developed a thornless grass carp, so that Chinese can eat thornless fish!

Mondo Science Updated on 2024-03-03

Recently, the team of Professor Gao Zexia from the College of Fisheries of Huazhong Agricultural University in Hubei Province came with exciting news: they have successfully researched and cultivated thornless grass carp! This is undoubtedly great news for the majority of Chinese who like to eat fish but are afraid of fish thorns.

Stingless grass carp, as the name suggests, is that the spines of this fish are greatly reduced compared to ordinary grass carp. But that doesn't mean it's completely devoid of spines, its spine and main spines are still there, but it's missing more than a hundred intermuscular spines, which are the "little spines" that make people cautious when eating fish for fear of being pricked.

So, how did Professor Gao Zexia's team achieve this breakthrough?

It turned out that through in-depth research, Professor Gao Zexia's team found the key genes that control the occurrence of intermuscular spines. They use gene-editing technology to make the gene non-functional. In this way, the part of the grass carp's body that should have formed small spines has become connective tissue. In this way, we get the thornless grass carp.

The birth of this scientific research achievement not only demonstrates the outstanding ability of Chinese scientists in the field of gene editing and fish breeding, but also brings tangible benefits to consumers.

From a consumer point of view, the emergence of spineless grass carp will undoubtedly greatly improve people's fish eating experience. While enjoying the delicious taste of fish, there is no need to worry about being pricked by fish bones, which will undoubtedly make many people feel more at ease and happy about eating fish.

From the perspective of the industry, the successful cultivation of thornless grass carp has also brought new development opportunities for the fishery industry. As stingless grass carp gradually enters the market, it is likely to become a new hot ingredient, driving the development of the fishery industry and bringing more economic benefits to fishermen and related enterprises.

Of course, this achievement has also sparked heated discussions among netizens. Some people expressed great hope to be able to taste the delicious taste of thornless grass carp as soon as possible, believing that this is a very practical scientific research achievement; There are also concerns about whether gene editing technology will have a negative impact on the ecology of fish and whether this fish will pose a potential risk to human health.

I believe that it is necessary to seriously consider and discuss these concerns. Indeed, gene editing technology, while powerful, also needs to be used with care to ensure that there are no irreversible effects on the environment and ecology. At the same time, for any new ingredient, we need to carry out strict food safety testing to ensure that they are not harmful to human health.

But overall, the research results of Professor Gao Zexia's team undoubtedly provide us with a new perspective and direction of thinking. Improving the eating experience of ingredients through technology is a promising field. In the future, we look forward to seeing more scientific research results that can be transformed into actual products, bringing more convenience and fun to our lives.

Of course, the birth of any scientific research achievement is not achieved overnight, and the hard work and sweat of countless scientific researchers are condensed behind it. Professor Gao Zexia's team can achieve such results, which is inseparable from their love and dedication to scientific research. It also reminds us that no matter what we do, we need to have a spirit of perseverance and the courage to keep exploring.

It is expected that more scientific research results can be transformed into actual products as soon as possible in the future, bringing more surprises and convenience to our lives.

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