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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. On the other hand, how would you explain your preference for meat from animals without higher levels of beneficial fatty acids?

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Human Heredity: Principles and Iss...

11th Edition
Michael Cummings
Publisher: Cengage Learning
ISBN: 9781305251052

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BuyFindarrow_forward

Human Heredity: Principles and Iss...

11th Edition
Michael Cummings
Publisher: Cengage Learning
ISBN: 9781305251052
Chapter 13, Problem 2CS
Textbook Problem
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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.

On the other hand, how would you explain your preference for meat from animals without higher levels of beneficial fatty acids?

Summary Introduction

To explain: The choice of meat from the animals which does not show any higher levels of beneficial fatty acids.

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

Genetic engineering and biotechnology deals with the enhancement in the production rate of the animal products. These branches contribute to the increase in the nutritional value of the food products that are produced by animals and plants.

The preference of meat varies from person to person and does not always depend upon the presence of higher levels of beneficial fatty acids. Meat lacks fatty acids, unlike genetically modified food, but it shows a high concentration of proteins...

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