HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Villegas, F. J. Articles by Bailey, M. E. Search for Related Content PubMed Articles by Villegas, F. J. Articles by Bailey, M. E.

Effect of Diet and Breed on Fatty Acid Composition of Porcine Adipose Tissue¹

University of Missouri, Columbia 65201

Abstract

Two feeding trials involving 64 pigs from four breeds were conducted to compare the fatty acid composition of the three layers of backfat and perirenal fat as influenced by diets containing whole roasted soybeans versus extracted soybean meal. The initial weight of the pigs at the beginning of the experiments was approximately 31 kilograms. All pigs were slaughtered at a live weight of approximately 102 kilograms.

Adipose tissue samples were excised from the right 10th to 12th rib area over the longissimus muscle of the carcass, separated into layers at the visible septum and rendered. Myristic, palmitic, palmitoleic, stearic, oleic, linoleic and linolenic acids were identified by comparing their retention times with those of pure methyl ester standards.

Backfat and perirenal fat from pigs that received whole roasted soybeans in their diet contained more (P<.05) unsaturated fatty acids than fat from pigs that received soybean meal in their diet. The degree of unsaturation increased as the level of whole roasted soybeans in the diet was increased. The total unsaturated fatty acid content was greater (P<.05) in the first layer of backfat than in the second or third layers. There was a preferential deposition of more unsaturated fatty acids in the first layer of backfat compared to second and third layers, and linoleic acid was the most responsive to diet. Perirenal fat contained a higher proportion of saturated fatty acids than the individual layers of backfat. The fatty acid composition of perirenal fat was affected less than backfat by the whole roasted soybean diet.

Backfat from barrows contained less (P<.05) linoleic acid than gilts. Backfat and perirenal fat from Hampshire pigs contained more (P<.05) unsaturated fatty acids than Duroc pigs. The levels of total unsaturated fatty acids for Yorkshire and Crossbred pigs were intermediate between those of Hampshire and Duroc pigs.

¹ Contribution from Missouri Agricultural Experiment Station. Journal Series No. 6480. Approved by the Director.

² Present address: Universidad Nacional, A.A. 568, Medellin. Colombia, S.A. The senior author acknowledges the financial assistance and support of the University of Nebraska Mission in Colombia and the National University of Colombia for graduate study at the University of Missouri.