Chapter 13, Problem 1CS

Improving the nutritional value of food has long been one of the goals in agricultural genetics. Crossing different strains of plants and animals followed by generations of artificial selection have yielded some successes, including the development of high-protein maize. The use of gene transfer biotechnology has led to other advances, including the creation of nutritionally enhanced rice to combat vitamin A deficiency and blindness. Researchers are now turning their attention to the nutritional enhancement of animals that are used as food.

Scientists are now turning their attention to using gene transfer technology to nutritionally enhance animal foods. Recently, biotechnology was used to produce a sheep with increased amounts of an omega-3 essential fatty acid that plays an important role in the development of the nervous system and, in adults, reduces the risk of coronary artery disease. Once a small number of transgenic animals have been produced, they can be bred by conventional methods to establish a source of nutritionally enhanced meat and milk.

The use of biotechnology is presenting consumers with many new choices, which will become more common in the future. Increasingly, we will all have to educate ourselves about the pros and cons of such decisions.

How would you explain your decision to eat nutritionally enhanced meat from animals modified by biotechnology?

Summary Introduction

To explain: The choice of eating nutritionally improved meat of the animals that are modified by biotechnology.

Introduction: The alteration in a DNA sequence of an organism by using the genetic engineering techniques results in the formation of genetically modified organisms (GMOs). The motive behind the formation of GMOs is to obtain the enhanced quality products from the animals and also provide resistance to the animals from the unfavorable conditions.

Explanation of Solution

The field of biology that deals with the enhancement in the production rate of the animal products are genetic engineering and biotechnology. These branches have applications in increasing the nutritional value of the food products that are produced by animals and plants.

The crossing between the varieties of strains of animals followed by the generations of artificial selection has produced some success in the production of genetically modified organism. A genetically modified sheep was produced which has increased amount of an omega-3 fatty acid in its meat. Omega-3 fatty acid play an important role in the development of nervous system. In adults, omega-3 decreases the risk of coronary artery disease.

Animals produced by the modification in their gene have increased values of essential substrates that are important for the growth and development.