From the New York Times to National Geographic, cloned pigs that can synthesize their own omega-3 fatty acids that can potentially improve heart health in humans has made headlines around the world. This breakthrough could lead to healthier pigs for farmers and healthier pork for consumers.
Courtney McHughes, a 2005 graduate of Southern Arkansas University, Magnolia, has had hands-on experiences with these pigs at the University of Missouri at Columbia, where she is pursuing a master’s of science degree in animal reproductive physiology.
McHughes helped to care for one of the litters of cloned piglets. According to McHughes, the entire lab worked together and aided in the birth and then subsequently took care of the piglets.
“This was a really exciting time,” she said. “These were the first piglets that I got to work directly with in my lab.”
The project involves the creation of pigs that can synthesize their own omega-3 fatty acids. Omega-3s have been linked to heart health. Under normal circumstances, pigs and humans are unable to make these fatty acids on their own. The only way for humans to benefit from Omega-3s is by taking a supplement or consuming certain types of fish, like salmon and tuna.
In this project, a gene-fat-1 was introduced into the pig’s DNA and then the pigs were created using somatic cell nuclear transfer, a cloning technique.
“If these ‘fat-1 pigs’ were entered into the food chain, we could be eating bacon that is rich in Omega-3s, making it as good for heart health as eating fish,” she said. “The really important thing is that these pigs can be used as a model to study the effects of Omega-3s on heart health.”
According to McHughes, pigs are very similar to humans physiologically, and these particular pigs can be used to evaluate the effects of Omega-3 fatty acids on heart health and on the cardiovascular system as a whole.
“This research would translate to a better understanding of human health,” said McHughes. “If these pigs are one day approved to enter the food chain, not only would it be beneficial for consumers to be eating healthier pork, but if the pig is also healthier, it is beneficial for farmers as well because they would see less livestock loss.”
After graduating summa cum laude with a B.S. in agriculture science, McHughes spent time with her family and then made the move to Missouri. She is a graduate assistant in Dr. Randy Prather’s lab at the Animal Science Research Center on the university campus.
Right now she has plans to pursue a Ph.D. at Missouri after completing her master’s. Although she has not quite made a decision what career path to follow after graduation, she is positive about one thing.
“Whether I decide to work in academia or in an industry position, I definitely see lots of research in the many years to come,” she said.
McHughes believes the education she received at SAU has prepared her well for her chosen career.
“SAU has prepared me not just for the work I am doing right now, but for life in general,” she said. “It has prepared me in so many ways that it is hard to talk about them all.”
She gives credit to the Departments of Biology and Agriculture for helping her with her current project and providing her with a dedicated and sound work ethic.
“The Biology Department helped to prepare me for the lab work I do every day as part of my research,” she said. “Not to mention the invaluable scientific knowledge and drive that all of my professors helped to develop in me.”
