Genetically modified low-fat pigs could produce healthier bacon

A team of Chinese scientists has created genetically modified piglets with around 24 percent less body fat than regular pigs. The CRISPR modification is intended to help the pigs adapt to colder weather conditions but the secondary implication is undoubtedly clear – low-fat CRISPR bacon! 

Uncoupling protein 1 (UCP1) is a protein generally found in brown adipose tissue and known to protect against cold by stimulating the process of thermogenesis. Modern pigs are one of the few mammals to lack a functional UCP1 gene meaning they have a tendency to accumulate more fat than other mammals.

Using the CRISPR gene-editing technique the scientists successfully incorporated a mouse UCP1 gene into a series of pig embryos. Twelve healthy male piglets were subsequently born with, on average, about 24 percent less fat on their bodies. The genetically modified pigs also displayed an improved ability to maintain body temperature, which the researchers argue improves the welfare of the pigs and reduces economic costs of heating for the farmer.

Using CRISPR gene-editing to tinker with food is still mostly a no-go for scientists around the world. A team in Europe last year exploited an interesting loophole in the tough EU GMO regulations and cultivated a CRISPR-modified cabbage but GMO foods are still mostly disallowed in western nations.

China on the other hand has been pushing forward in genetic modifications of its food stuffs. One of the more controversial recent achievements in the country was the genetic modification of a herd of cattle to produce human breast milk.