“…Genetic modification in pigs has potential for rapidly improving quantity and quality of pork, compared to traditional selection and breeding methods that are timeconsuming when attempting to increase the desired gene frequency for specific traits (Petersen, 2017;Ruan et al, 2017). Genetically modified pigs have been produced with improved production traits, including altered fatty acid composition (Lai et al, 2006;Zhang et al, 2012), decreased fat deposition (Zheng et al, 2017), increased muscle mass and higher growth rate (Bi et al, 2016;Qian et al, 2015;Wang et al, 2015) and resistance to infectious disease (Burkard et al, 2017;Whitworth et al, 2014Whitworth et al, , 2016Yang et al, 2018). In addition, pigs, especially minipigs, also share a number of similarities with human, such as body size, anatomy, physiology, pathology as well as genome, providing an excellent animal model for mimicking human diseases (Nagashima et al, 2012;Niemann & Lucas-Hahn, 2012;Prather et al, 2013;Whyte & Prather, 2011).…”