Abstract
Dietary fat is one of the three main energy providing macronutrient groups. Humans require a certain amount of polyunsaturated fatty acids which are essential for life and health, but which cannot be synthesised in the body. These are the essential fatty acids. Current dietary guidelines recommend reducing fat consumption to 25-30% of daily caloric intake and a contribution of one third of each of saturated, monounsaturated and PUFA in dietary fat (Enser, 1991; Nurberg et al., 1998). Within a swine genotype, chemical composition of backfat vary in function of rearing environment: type of rearing, nutritional level, temperature, age and weight at slaughtering, etc.. In free range management, in comparison with intensive rearing systems, increase factors influencing characteristics of backfat...
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