REUTERS/Ho
Two genetically altered piglets stand with a normal piglet (L) in this undated photograph taken at the University of Missouri-Columbia in Columbia, Missouri. U.S. scientists said on March 26, 2006 that they had genetically engineered pigs that make beneficial fatty acids and may one day serve as a healthier source of pork chops or bacon. The pigs produced omega-3 fatty acids, compounds that have been shown to improve cardiac function and reduce the risk of heart disease in people. FOR EDITORIAL USE ONLY