Pig Meat Research Paper

highest yield and volume of meat in pig as compared with many other livestock animals including cattle and lamb, make it the most commonly consumed one among meats in western life. But, the meat is also the richest in fat, omega 6, trans fat and saturated fat. Although it is cheapest, it is one of the most harmful one due to its rich omega 6, trans fat, saturated fat, cholesterol and bad cholesterol, all of which may be converted into carcinogens in the body and may increase the risk of both cardiovascular diseases and cancer. The separation of pig meat from cover fat as manually by using knife does not necessarily mean that the meat will be free of fat, since their marbling degree which may be defined as the integration and localization of

Polyunsaturated fatty acids have got unsaturated bonds among carbon atoms because of insufficient amounts of hydrogen atoms. The unsaturated fatty acid number is more than one. If the number of such fatty acids is only one, these types of unsaturated fatty acids are called as ‘monounsaturated’. Nutrition science always advises the equal ratios of polyunsaturated and monounsaturated fatty acids or a little bit higher ratios of monounsaturated than polyunsaturated ones. The reason is that, mono or polyunsaturated fatty acids, briefly unsaturated fatty acids, are much healthier than saturated fatty acids. There is always a potential of saturated fatty acids to be converted to cholesterol by liver as indicated above. It does not mean that unsaturated fatty acids have got no potential or risk. Because, they can also be converted into saturated fatty acids in body and then these saturated fatty acids may be converted into cholesterol. But, the mentioned mechanism is an indirect one whereas saturated fatty acids can be converted into cholesterol and bad cholesterol directly. The unsaturated fatty acids should be taken into body first. Then, they can be converted into saturated fatty acid and the formed saturated fatty acid in the final step can be converted to cholesterol and bad cholesterol. These convertions may form in case of unsaturated fatty acid consumptions in very huge amounts after long periods. Therefore, unsaturated fatty acids may be defined or advised as less harmful and risky when compared with saturated ones. On the other hand, saturated fats can easily and directly go beyond vessel walls and stick on them and finally may be responsible for the progress of calcification of vessels (atherosclerosis). This risk is less in polyunsaturated ones since they can be bound on the walls of vessels only after they