Do you love the sight, smell, and taste of crispy bacon? Even for those who are health conscious, the aroma of cooking bacon will cause them to salivate uncontrollably.
Well, there’s some good news on the horizon about bacon.
Scientists have created genetically modified pigs that have 24 percent less fat than normal pigs.
Researchers from China and the UK used a genetic modification technique called CRIPSR-Cas9 that allowed them to insert a gene into the pigs. The added gene then allows the animals to regulate their temperature better by burning fat.
It involved a mouse version of a gene called UPC1 being introduced into pig embryos – the gene helps regulate body temperature, a trait not present in pigs.
“They could maintain their body temperature much better, which means that they could survive better in the cold weather,” the study’s lead author, Jianguo Zhao, from the Institute of Zoology at the Chinese Academy of Sciences in Beijing, told NPR.
So far, the researchers have created 12 GM pigs with a quarter less fat than regular ones.
The main aim of the modification is to help farmers raise pigs more cheaply – reducing the number of piglets who die in cold weather and improving animal welfare.