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Analysis of Fat Deposition in Swine by Gas-Liquid Chromatography¹

The Pennsylvania State University, University Park

Abstract

THE chemical nature of meat fat is important from the standpoint of appearance, flavor, odor, tenderness, nutritive value, preservation and storage. In general, the majority of the fatty acids of mammalian lipids are straight-chain, even-numbered, monocarboxylic acids (Hanahan, 1960).

In studying the composition of pig fat, hilditch (1956) found that the principal saturate was oleic acid. he also noted that the softer or more unsaturated fats contained somewhat less palmitic than usual, and that this was especially noticeable in the outer layer of backfat. Other saturated fatty acids (steric, myristic, lauric) and unsaturates (myristoleic, palmitoleic, linoleic, linoleic) were also present in these depot fats. It was the purpose of this research, using gas-liquid chromatography (Safranski et al., 1961), to determine the pattern of fat deposition in swine and to determine the fatty acid composition of the pig's depot fats.

¹ uthorized for publication July 22, 1963 as Paner No. 2804 in the Journal Series of The Pennsylvania Agricultural Experiment Station.