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A Comparison of Poultry and Animal Fat on Performance, Body Composition and Tissue Lipids of Swine

University of Georgia¹, Athens 30603

Abstract

Group and individual feeding trials consisting of 50 and 48 weanling pigs, respectively, were used to compare animal and poultry fat sources at levels of 0, 2.5 and 5.0% fat, on performance, carcass characteristics and tissue lipids of growing-finishing swine.

Average daily gains were not influenced (P>.05) by either fat sources or fat levels. Feed:gain ratio was not different between fat sources, but fat level data indicated an improvement in the feed:gain ratio with each increment of fat added. Neither source nor fat level appeared to influence gross carcass composition; although a fat level of 5.0% in the diet caused more (P<.05) backfat to be deposited on the carcass when compared to the control and 2.5% fat additions to the diets.

Fat source and level did not influence percentages of total lipids present in the longissimus muscle. Diets containing poultry fat appeared to cause lower (P<.05) oleic acid and higher (P<.05) linoleic acid contents to be deposited within the intramuscular fat of the longissimus muscle when compared to the effect animal fat in the ration had upon intramuscular fat. Intramuscular fat in longissimus muscle from carcasses of pigs fed the high fat diets contained more (P<.05) linoleic acid than the other treatments and more total unsaturated fatty acids but less stearic acid than control carcasses.

¹ Department of Animal and Dairy Science.

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