Canada Approves the Production of Enviropigs™

Raising pigs is expensive. And farmers are not the only ones to bare the brunt of the costs; the environment pays the price as well. Manure is a serious environmental issue that scientists and farmers have struggled to control for years. The heavy percentage of phosphorus found in pigs manure finds its way into surrounding streams and lakes which, in turn, creates prime waters for algal growth. With increasing algae, the water becomes deprived of oxygen, killing off the fish population.

Scientists at the University of Guelph have developed a breed of swine that expels much less phosphorus. The Enviropig™ is a genetically modified version of the traditional Yorkshire breed. There is a lot of science going on within these animals. "These pigs produce the enzyme phytase in the salivary glands that is secreted in the saliva. When cereal grains are consumed, the phytase mixes with the feed as the pig chews. Once the food is swallowed, the phytase enzyme is active in the acidic environment of the stomach, degrading indigestible phytate in the feed that accounts for 50 to 75% of the grain phosphorus."

By allowing pig farmers to use cereal grains such as corn, soy, and barley, they are no longer required to add mineral phosphate supplements or commercially produced phytase to balance the diet of the pigs. The cereal grains contain the phosphorus that the pigs need, however, it is in the form of phytic acid, which, as described above, can be broken down by saliva and remain active through the stomach processes. "Because no phosphorus is added to the diet and there is digestion of the phytic acid, the manure is substantially reduced in phosphorus content, ranging from 20 to 60% depending upon the stage of growth and the diet consumed."

The new pig must be approved on a nation-to-nation basis. Canada is the first to do so, although only in a controlled research setting. "The new biotech pig could take years to pass U.S. and Canadian tests for commercial use and human consumption, noted Steven Liss, an environmental scientist at the University of Guelph in Ontario and a spokesperson for the project. But the Enviropigs™ creators are hopeful the animal will eventually pass muster. 'This will be probably the most significant transgenic food to be approved. We're in new territory,' Liss said."

This is not the first time that scientist have attempted to alter the way pigs are grown. For almost two decades, there have been attempts to alter all aspects of the pig production with the goal of more profitable outcomes. In January of 2003, the University of Illinois inserted cow genes into sows to increase their milk production. They also added a synthetic gene to make milk production easier for the piglets, which makes them develop faster.

It is here that, like the genetically-modified scene in the agriculture industry, the story becomes somewhat blurry. The University of Illinois confirms that the 386 piglets, rather than being raised by students, or otherwise destroyed, were sold to livestock brokers. From here they entered the market and many reached slaughterhouses, grocery stores, and American dinner plates. This was all done with out the approval of the U.S. public, let alone, Congress.

And so the moral issue surrounding genetically-altered swine ensues. Is it worth the possible health risks and moral dilemma involved with this new technology, in order to, reap the benefits of reduced phosphorus production and, therefore, healthier waterways? Will playing "Mother Nature" have harsh consequences years down the road? For now, we need not worry, as the production is only in its testing phase, but this is an issue that will resurface in years to come, and we must be ready to take a position.