Cosmetic enhancements are not just for humans. For more than a decade, poultry animals have also been favorite subjects for body improvements.

But these animals are changed in order to meet the demands of the growing population, not to improve their physical appearances like humans do.

The following are some of the animals genetically-enhanced to provide food for you and your family:

Chickens Different Now GMO

1. Chicken: The favorite meat of all the kids (and adults) from all over the world, chicken used to be smaller and typically prone to diseases. Thanks to the breakthroughs in science, they are much resistant to diseases and have bigger, leaner bodies.

Cows Different Now GMO

2. Beef: The modern beef cattle are twice bigger, heavier, and stronger than their ancestors. As a result, the beef dishes you serve are meatier and leaner and will give you twice the protein you could have gotten decades ago.

Sheep Different Now GMO

3. Sheep used to have red-brown, short-haired coats and horns. Now their fleece is fluffier and longer. Plus, it is rare and almost impossible to find sheep that have horns.

Pig Different Now GMO

4. Pigs used to be hairy and with a lot less fat. While wild pigs or wild boars still exist, they are rare and taste quite differently from what we domesticated.

Turkey Different Now GMO

5. Turkey changed right in our very eyes, especially the Americans. What used to be skinny now looks really big and weights a couple of times more than what they used to be. The culprit? Yep, growth enhancers.

Salmon Different Now GMO

6. Salmon. Lastly, this prized fish. Thanks to genetic engineering, this proud GMO will change the way we consume fish. And we’re talking about on a global scale.

As technology advances, it is not surprising to find animals also changing to meet the demands of the consumers. In order that the demand for food is met, science usually needs to intervene. As long as there is no harm done to animals and the results are good, this cannot be classified as something as a bad thing.