Fatty Acid Content of Pork Cuts and Variety Meats as Affected by Different Dietary Lipids

Abstract

SUMMARYThe fatty acid concentrations of different pork cuts and variety meats are presented as affected by diets supplemented with peanut oil, hydrogenated coconut oil, or hydrogenated coconut oil plus cholesterol. With the higher linoleate diet, greater proportions of linoleic acid were deposited in all parts, and with the higher oleate diet greater proportions of oleic acid were deposited in the liver, kidney, ham, skin, boston butt, fat hack, picnic, tongue, and bacon but not in the heart and chop. Only small proportions of lauric and myristic acids were present in all tissues studied although large proportions were consumed. Cholesterol feeding increased the liver linoleate and arachidonate contents and decreased the heart and kidney linoleate and arachidonate contents. Also, the liver and kidney stearate content increased, the liver palmitate content decreased, and the kidney palmitate content increased. With the same diet, the vital organs contained large proportions of arachidonate and were richer sources of linoleic acid than the depot fats and muscles.