Hallenstvedt E, Kjos NP, Overland M, Thomassen M. Changes in texture, colour and fatty acid composition of male and female pig shoulder fat due to different dietary fat sources.
Meat Sci 2011;
90:519-27. [PMID:
22112523 DOI:
10.1016/j.meatsci.2011.08.009]
[Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2010] [Revised: 07/28/2011] [Accepted: 08/18/2011] [Indexed: 10/17/2022]
Abstract
Two experiments with 72 slaughter pigs in each were conducted. Entire males and females were individually fed restricted. Palm kernel-, soybean- and fish-oil were used in varying combinations, giving different dietary fat levels (29-80g/kg) and iodine values ranging from 50 to 131. Shoulder fat was analysed for fatty acid composition (inner and outer layer), firmness and colour. A clear dose-response relationship was seen between fatty acids in diets and in shoulder fat. Interestingly, the very long chain n-3 fatty acids seemed to be deposited more efficiently when additional fat was included in the diet. Both high and low dietary iodine values changed towards less extreme iodine values in fat. Low-fat diets enhanced de novo synthesis of fatty acids. Males revealed a higher percentage of PUFA and a lower percentage of C18:1 and MUFA. Fat firmness, but not colour, was influenced by sex and dietary fat source.
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