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The influence of changes in dietary oil content on the fatty acid profile of backfat in pigs

Published online by Cambridge University Press:  24 November 2017

J. Wiseman ,
J.A. Agunbiade  and
D.J.A. Cole
J. Wiseman
Affiliation:
Department of Agriculture and Horticulture, Faculty of Agricultural and Food Sciences, University of Nottingham, Sutton Bonington, Loughborough, Leics LE12 5RD
J.A. Agunbiade
Affiliation:
Department of Agriculture and Horticulture, Faculty of Agricultural and Food Sciences, University of Nottingham, Sutton Bonington, Loughborough, Leics LE12 5RD
D.J.A. Cole
Affiliation:
Department of Agriculture and Horticulture, Faculty of Agricultural and Food Sciences, University of Nottingham, Sutton Bonington, Loughborough, Leics LE12 5RD
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Extract

The fatty add profile of pig fat has profound effects upon both the eating and keeping quality of pig meat. Fatty adds within carcass fat may arise from two discrete sources, being de novo synthesis and direct deposition from fatty acids present In the diet. The relative contribution of these two routes, together with the fatty acid profile of dietary fat, will Influence the chemical composition of carcass fat. It is well established that diets containing high levels of unsaturated fatty acids will result in softer and oilier carcass fat and It Is often considered inappropriate to feed such diets during the finishing phase of pig growth. However the speed with which carcass fat reflects a change in dietary fat has not been quantified. The objective of the current trial was to measure the rate of change in fatty acid profile of carcass fat of finishing pigs following major changes in dietary fat.

Type
Carcass and Meat Quality
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1992 , March 1992 , pp. 185
Copyright
Copyright © The British Society of Animal Production 1992

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