Geneticists made the breakthrough by mixing the DNA of the microscopic worm, C. elegans, with the DNA of a pig, making the animal the world's first omega-3 producing, cloned transgenic livestock.

"My guess is that the transgenic pigs will be healthier, because they will have a better ratio of omega-3 to omega-6," co-author Yifan Dai of the University of Pittsburgh in Pennsylvania, tells New Scientist.

Given the physiological similarities between people and pigs, the research could provide deeper insights into omega 3s and cardiovascular health in general. "If these animals are put into the food chain, there could be other potential benefits," co-author Dr. Prather of the College of Agriculture, Food and Natural Resources writes in a press release. "First, the pigs could have better cardiovascular function and therefore live longer, which would limit livestock loss for farmers. Second, they could be healthier animals for human consumption." .

Hypothetically, these transgenic pork products wouldn't taste any different from the meat people are used to eating. Though the FDA has not yet approved it for human consumption. The researchers say it will be years before heart-healthy meat makes it to the market. And taste aside, there are other complications relating to this to this seemingly too-good-to-be-true finding.

If the breakthrough bacon were to enter the market, it would not mean people could eat unlimited quantities of the stuff, as it would still be laced with high levels of other unhealthy saturated fats.

And even though we regularly consume genetically-modified plant products, most people find the idea of eating genetically-modified meat a little too tough to swallow. Biotech companies and bioethicists call this aversion the "yuck factor".

The obstacles aren't slowing the research though . Scientists are looking to applying the same engineering to produce omega-3-rich chickens and cows.

The Pittsburgh study was published in the journal, Nature Biotechnology