2030年實(shí)驗(yàn)室養(yǎng)殖火雞將上圣誕餐桌

In 1931, Winston Churchill predicted that within 50 years the world would "escape the absurdity" of raising a whole chicken on farm and instead grow parts in lab.

1931年，英國首相溫斯頓•丘吉爾曾預(yù)言，50年內(nèi)，人類將不需在農(nóng)場里“荒謬”地養(yǎng)殖整雞，而是在實(shí)驗(yàn)室里養(yǎng)殖出雞的各個(gè)部位。

Now scientists are predicting that his vision will come to pass within the next 15 years, with the first lab-grown turkey gracing Christmas tables by 2030.

而今科學(xué)家預(yù)測，丘吉爾的設(shè)想將在15年內(nèi)成真——到2030年底前，實(shí)驗(yàn)室里養(yǎng)的火雞肉將首次出現(xiàn)在圣誕餐桌上。

Paul Mozdziak, professor of poultry science at North Carolina State University, is confident that in the future meat will be grown in 5,000 gallon drums and factory farming will be replaced by large scale "cellular agriculture".

北卡羅來納州立大學(xué)家禽學(xué)教授保羅•莫茲達(dá)愛克信心滿滿地認(rèn)為，動(dòng)物肉將可在5000加侖大的圓桶內(nèi)養(yǎng)殖，工廠化養(yǎng)殖也將為大規(guī)模的“細(xì)胞農(nóng)業(yè)”所取代。

“Years from now, when people are in the grocery story trying to decide if they want to buy traditional versus cultivated meat, I am 100 percent sure that culture meat is going to be just as cheap, if not cheaper,” Prof Mozdziak told MIT Technology Review.

莫茲達(dá)愛克教授告訴《麻省理工大學(xué)科技評論》：“我百分之百確定，多年以后，人們在雜貨店里猶豫要買傳統(tǒng)肉還是培養(yǎng)肉時(shí)，就算培養(yǎng)肉沒比傳統(tǒng)肉便宜，二者價(jià)格也至少會(huì)持平。”

Although the idea of biotech companies growing meat in a lab might seem ethically dubious, it has won the backing of environmentalists and animal rights campaigners who say it would reduce the reliance on battery animals and save resources.

盡管生物科技公司在實(shí)驗(yàn)室培養(yǎng)肉類似乎存在倫理爭議，但卻得到了環(huán)保主義者和動(dòng)物權(quán)益倡導(dǎo)者的支持，他們認(rèn)為，培養(yǎng)肉類既能減輕人類對機(jī)械化飼養(yǎng)動(dòng)物的依賴，又能節(jié)約能源。

Livestock farming has the biggest carbon footprint of any food and producing beef in vitro could cut greenhouse gas emissions by 90 percent.

畜牧業(yè)是所有食物產(chǎn)業(yè)中碳足跡最大的，通過體外培養(yǎng)的方式生產(chǎn)牛肉能減少90%的溫室氣體排放。

Surveys have also shown that vegetarians would eat meat if it were grown in a lab, so it could open a lucrative new market for investors.

此外，調(diào)查顯示，素食者愿意食用實(shí)驗(yàn)室里培養(yǎng)出來的肉，這可能會(huì)為投資者打開一個(gè)利潤豐厚的新市場。

The process works by taking a small piece of turkey breast and isolating special stem cells which form muscle fibre. Those cells are then placed in a soup of sugar and amino acids which tricks them into thinking they are still inside the turkey and need to continue dividing.

培養(yǎng)火雞肉的過程如下：取一小塊火雞胸肉，從中分離出能形成肌肉纖維的特殊干細(xì)胞，將其置于含糖和氨基酸的液體中，這些干細(xì)胞就會(huì)以為自己還在火雞體內(nèi)，然后繼續(xù)分裂出更多細(xì)胞。

A single satellite cell can undergo 75 generations of division during three months, which in theory could produce enough muscle to make 20 trillion turkey nuggets.

三個(gè)月內(nèi)，一個(gè)衛(wèi)星細(xì)胞能分裂高達(dá)75次。理論上，該細(xì)胞培養(yǎng)出的肉能做出20萬億塊火雞雞塊。

At present, culture meat is not economically viable. When the first hamburger was created in 2013, it took three months to grow at a cost of £220,000.

由于經(jīng)濟(jì)原因，培養(yǎng)肉類目前尚不可行。2013年，第一個(gè)合成肉漢堡誕生，培養(yǎng)這塊肉耗時(shí)三個(gè)月，耗資22萬英鎊。

And creating a turkey-size amount of meat in Professor Mozdziak's lab would currently take more than £20,000 worth of growth serum.

目前，在莫茲達(dá)愛克教授的實(shí)驗(yàn)室里，想要培養(yǎng)出火雞那么大的一塊肉需要價(jià)值2萬多英鎊的生長血清。

However, the team is now working alongside biomedical engineer David Kaplan at Tufts University, Massachusetts, who is looking for a way to grow cells in 3D, not just flat sheets, which would radically speed up the process and lower the cost.

然而，莫茲達(dá)愛克教授的團(tuán)隊(duì)正與馬薩諸塞州塔夫茨大學(xué)的生物醫(yī)學(xué)工程師大衛(wèi)•卡普蘭合作，后者正在尋找培養(yǎng)三維細(xì)胞的方法，而不只是平面二維細(xì)胞。一旦成功，這項(xiàng)技術(shù)將極大提升培養(yǎng)肉類的速度，并大幅降低其成本。

The team predicts that the first meat could be available on shelves by 2030.

該團(tuán)隊(duì)預(yù)測第一批培養(yǎng)肉將于2030年底前上市。