Harnessing CRISPR/Cas9 for Poultry Improvement: Applications in Egg Albumin and Industrial Innovation

Abstract

Egg albumin, a protein-rich component of egg, has considerably drawn interest in various sectors because of its special qualities and numerous applications. The common egg albumin modifying techniques covered in this article are gene editing, base editing including RNA base editing and cytosine base editing, and CRISPR technology. CRISPR/Cas9 technology revolutionizes genetics research in animal models, including poultry. It allows scientists to manipulate gene functions for transcriptional regulation, targeting, epigenetic modification, gene therapy, and drug delivery. These peptides indicate antibacterial, antioxidant, and antihypertensive properties, making them an intriguing potential option for nutraceutical and functional food compositions. The enormous potential application of egg albumin proteins as functional components is highlighted in this review, which also stresses the significance of effective extraction methods. CRISPR-mediated techniques can improve genetic variants in chicken populations, allowing for genetic information introduction or regulation. However, some drawbacks must be addressed before it can be used in the chicken industry. To investigate innovative ideas, additional research and development work is required.