Genetic engineering of agricultural animals could be one of the
most interesting and promising fields of biotechnology. Pigs can
be genetically engineered to produce human compatible donor
tissues, cells and organs. Cattle can be bred to be “prion-free”
and resistant to mad cow disease. And, spider silk generated in
the milk of genetically engineered “spidey goats” is twice as
strong as Kevlar. The technology isn’t exclusive to land
animals. Thanks to genetic engineering, seafood can be farmed
locally in a more sustainably and efficient manner, meeting an
increased consumer demand for healthy protein sources. But is
America embracing these innovations? Take, for example, the
AquAdvantage salmon. This Atlantic salmon contains a gene from a
Chinook salmon, allowing it to grow year-round. Conventional
salmon only grow in warmer months, making the AquAdvantage
Salmon ready for market in half the time. There is no detectable
difference in its appearance, ultimate size, taste or
nutritional value due to the genetic