Ventajas y desventajas del cultivo de carne in vitro: perspectivas desde la seguridad alimentaria
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Date
2018-06-01
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Publisher
Bogotá,. Colombia
Abstract
Los modelos tradicionales de producción animal suponen un gran costo ambiental y
económico. También existen consideraciones éticas alrededor del bienestar animal con
base en ciertos esquemas productivos. Estos aspectos, junto al hecho del incremento
esperado en la demanda de proteína animal, paralelo al crecimiento poblacional para
2050, obligan a la industria cárnica y al sector agropecuario a buscar técnicas alternativas
de producción animal. La carne cultivada parece ser una opción viable y plausible
para resolver muchos de estos retos. El artículo aborda el tema de la ingeniería de tejidos, enfocado en las ventajas y desventajas de la producción in vitro, como una posible línea de investigación futura para paliar el hambre y la inseguridad alimentaria de forma ambientalmente sostenible.
The traditional models of animal production imply a great environmental and economic cost. There are also ethical considerations around animal welfare based on certain production schemes. These aspects, together with an expected increase in the demand for animal protein, parallel to population growth by 2050, have forced the meat industry and the agricultural sector to look for alternative techniques of animal production. Cultured meat seems to be a viable and plausible option to solve many of these challenges. The article addresses the issue of tissue engineering, focusing on the advantages and disadvantages of in vitro production, as a possible line for future research, to alleviate hunger and food insecurity in an environmentally sustainable manner.
The traditional models of animal production imply a great environmental and economic cost. There are also ethical considerations around animal welfare based on certain production schemes. These aspects, together with an expected increase in the demand for animal protein, parallel to population growth by 2050, have forced the meat industry and the agricultural sector to look for alternative techniques of animal production. Cultured meat seems to be a viable and plausible option to solve many of these challenges. The article addresses the issue of tissue engineering, focusing on the advantages and disadvantages of in vitro production, as a possible line for future research, to alleviate hunger and food insecurity in an environmentally sustainable manner.
Description
Revista Medicina Veterinaria. 2018;(36):135-144. doi: http://dx.doi.org/10.19052/mv.5179
Keywords
CÉLULAS MADRE, INGENIERÍA DE TEJIDOS, SEGURIDAD ALIMENTARIA, STEAM CELLS, MEAT, TISSUE ENGINEERING, FOOD SAFETY