Scientists at the University of Missouri-Columbia and Harvard Medical School have introduced genetic material from common roundworms into swine eggs to produce pork that is high in omega-3 fatty acids. The research findings were reported in the online version of Nature Biotechnology.
The cloned pigs express a gene, fat-1, which encodes for an n-3 fatty acid desaturase and produce high levels of n-3 fatty acids. Their tissues also have a significantly reduced ratio of n-6/n-3 fatty acids. Omega-3 fatty acids have been linked to reducing the risks of heart attack and other illnesses.
It will likely take years before food derived from cloned animals will be approved for consumption in the US by the Food and Drug Administration.
Source:
Meatingplace.com
Nature Biotechnology, March 26, 2006