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Is the Future of Lamb "Naturally" Polyunsaturated?

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If research underway in China ultimately results
in marketable meat, “naturally” [[wysiwyg_imageupload:140:]]polyunsaturated meats such as lamb could indeed become the norm. 

Scientists in a laboratory in China's far western region of Xinjiang have cloned a genetically modified sheep containing a "good" type of fat “found naturally in nuts, seeds, fish and leafy greens” that helps reduce the risk of heart attacks and cardiovascular disease.  But Peng Peng, as the prototype lamb is called, has an usual gene in its make-up – a gene linked to the production of polyunsaturated fatty acids but that was taken from a common round worm.  When a gene from one species is transferred to another species, the result is called a transgenic plant or animal. Read full post »