Chinese researchers have used genetic engineering to produce a pair of
calves that will yield Waygu-quality beef that is more tender and tasty.
The female calves have genes to produce adipocyte fatty acid binding
protein. That results in more intramuscular fat – i.e. marbling.
The researchers at Beijing University of Agriculture have worked on the
project for three years. They implanted 200 embryos that carried the extra
gene, but only two survived – Jin Qin number one and two.
The Chinese believe they will be able to compete with Japanese Waygu
beef.
The Chinese have also used genetic engineering to produce dairy cattle
that will yield milk without lactose and milk that is equivalent to breast
milk.
Canada, once a leader in genetic engineering, is stuck in bureaucratic gridlock and researchers have given up on using the technology on livestock and poultry.
