What is Gene Editing?

Gene editing – also referred to as precision breeding – is one of many different tools, including cross breeding and selection, that animal geneticists can use to develop improved genetics of swine. By making targeted changes in DNA (Deoxyribonucleic acid), animal geneticists can turn gene’s expression on or off and can also recreate a gene from within the swine family. With gene editing, swine may have improved health, better feed conversion efficiency, and even become resistant to disease.

The gene editing technique was originally developed in the 1980s. Initial limitations of the technology restricted its application to human cells and human therapeutic development, but many of those limitations were resolved in the 2000s. It is now possible to precisely, efficiently and permanently edit the genome of virtually any organism on the planet to study complex physiological processes and understand genetics.

Pigs, cattle and other livestock with edited genes are not available for consumption in the U.S. SLICK cattle, known as PRLR-SLICK, have been gene-edited to have short, slick coats and an increased ability to regulate body temperature to better withstand heat. SLICK cattle are approved by the FDA as food products in the U.S., however, meat from these animals is not available in the supply chain. Pork products could become available once PRRS-resistant pigs are approved by the FDA. Depending on adoption by producers, it could take years for products to become widely available.

Gene editing and genetic modification both allow DNA in an organism to be altered. Gene editing is a highly targeted approach that modifies existing genetic material within the same species to bring about precise genetic improvements. These precise changes can occur in fewer breeding and selection cycles while preserving other desirable traits. No foreign DNA is inserted.

Genetic modification is when genetic material of organisms has been altered by introducing desirable traits through DNA from other species. Genetic modification is impossible in conventional breeding as the traits are introduced from different plants or animals. This technology was used to create Genetically Modified Organisms (GMOs).

The regulatory definition of gene editing and GMO varies by country and government.

There are many potential human and animal benefits. Gene edited animals can provide an understanding of biological systems and the possibilities may be limitless.

Human: Sickle cell disease affects ~100,000 people in the U.S. due to a genetic mutation. Gene editing can target life-threatening blood disorders to improve public health. Animal-to-human transplants – or xenotransplantation – has been used in human health to transplant a genetically modified pig heart into a human patient, which is a potentially lifesaving innovation.

Animal: A gene editing use in the swine industry that is currently seeking regulatory approval to be used in animals is the porcine reproductive and respiratory syndrome (PRRS)-Resistant Pig that prevents hogs from becoming infected with this deadly and economically devastating disease. Additionally, there is a naturally occurring ‘slick coat gene’ in some cattle breeds which helps keep them cool in subtropical heat. With gene editing technology, the ‘slick coat gene’ can be introduced to other economically important breeds to improve heat tolerance.

Gene editing in the swine industry may result in benefits including producing more pork with fewer resources due to improved animal health and livability, improved animal welfare, reduced antibiotic use, reduced production cost, stronger and consistent supply chains, reduced animal disease risk, and more.

There is a wealth of considerations when it comes to evaluating gene editing for your operation. Each farm is unique and should evaluate the vitality and accessibility of the technology, regulatory environment, technology provider pipelines and requirements, potential implications to domestic supply chains and export markets, and potential consumer impact to demand. Ultimately, there needs to be a return on investment for the producer so it’s critical to consider cost and price implications and operation-specific elements, including marketing plans. As the technology and regulatory process continues to advance, more will be known about factors including international market, customer and consumer acceptance. Gene editing may be another tool for producers in the future and adoption will be a business decision. As with any potential improvements on the farm, it must make economic sense and should not be a requirement or expectation.

Gene edited products may have labeling requirements, but those details are not known today. Packers and processors understand segregation and will need to be prepared to adjust, if needed. Transparency is a guiding principle, as noted in The Center for Food Integrity (CFI) Framework for Responsible Use of gene-editing in food and agriculture.

The regulatory process is in transition globally, both for products consumed locally and those that enter the export market. View this Global Gene Editing Regulation Tracker for more information on a country or region’s regulatory status. Additionally, real-time updates are available by contacting organizations such as National Pork Board (NPB), National Pork Producers Council (NPPC) and U.S. Meat Export Federation (USMEF).

It takes time for genetics to multiply in the pork production system and make it to commercial pork producers. This may be in the range of 3.5 to six years after approval by FDA and international regulatory agencies.

Most consumers are unfamiliar with gene editing and those who are familiar have some level of concern or questions about its use in pork products. However, consumer acceptance of gene editing may change with more education and understanding of the benefits of the application in production systems once products are commercially available. For ingredients made with biotechnology products, a 2024 McKinsey & Company study reported that most consumers were open to trying food and drinks perceived to be healthier, having better or same taste, and being more sustainable than traditional options.