There’s something fishy about this pork

Scientists have used genetic engineering techniques to produce pigs high in omega-3 fatty acids, abundant in fish but not found in meats.

Teams from Harvard, the University of Missouri and Pittsburg State University in Kansas used an earthworm gene to modify the pigs; a gene which produces omega-3s.

So far, there seems to be no other changes in the pigs - the omega-3 levels aren’t high enough to ruin the flavour, and the pigs don’t smell fishy.

However, high levels of omega-3s “would probably have some bearing on the melting point and consistency of the fat and how firm it is at room temperature,” said Mark Boggess, director of animal sciences at the National Pork Board.

Also, making these kinds of pigs commerically viable could be difficult, as the FDA (Food and Drug Administration) in America has not let genetically altered animals into the food chain.

Link (Chicago Tribune)