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Influence of Diet on Quality, Fatty Acids and Acceptability of Pork¹

Clemson University, Clemson, South Carolina 29631

Abstract

Four treatments with 14 swine per treatment were conducted during the growth period. Treatment 1 was a typical corn-soybean meal ration, whereas treatments 2, 3 and 4 employed barley in combination with 14, 22 and 30% roasted soybeans, respectively. Dressing percentages, muscling, backfat and final grade were similar among treatment groups. The carcasses from treatment 1 produced a slightly firmer type of fat and lean. There were no significant differences in longissimus muscle area or percentages of cuts. The linoleic acid content of the meat and backfat increased in direct proportion to the amount of whole soybeans in the ration. The percentage of linoleic acid ranged from 5.1 to 10.6% of total fat in raw lean meat. An increase in linoleic acid from 11.2 to 21.3% was noted in the backfat. Whole soybeans in swine rations produced carcasses of acceptable quality and cuts which have a greater percentage of linoleic acid. This may be of advantage to a certain portion of our population interested in increasing the amount of polyunsaturated fat in their diet. In fact, the amount of linoleic acid in the final product can actually be changed by changing the level of roasted soybeans in the ration. A greater percentage of unsaturated fat has not been proven to be desirable; however, it should be known that such a product can be adequately produced, processed, stored and consumed.

¹ Journal Series No. 1201 from the South Carolina Agricultural Experiment Station and approved by the Director.

² Department of Animal Science.

³ Department of Food Science.

⁴ Appreciation is expressed to J. T. Gillingham, Agriculture Chemical Services and W. E. Johnston, Experimental Statistics.

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