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Nature Medicine 12, 486 (2006)
doi:10.1038/nm0506-486
News In Brief
Cloned pigs that have been genetically modified to produce beneficial fats could one day give meat-eaters a means to a healthier diet, scientists say. The pigs, born in November 2005 at the University of Missouri, make their own omega-3 fatty acids, which have been linked to a reduced risk for heart attacks and improved brain function.
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