Selective improvement of porcine fat firmness by a diet enriched in medium‐chain fatty acids

Abstract

AbstractThe effects of 4% fat either rich in medium‐chain fatty acids (MCFA; saturated fat) or in polyenoic fatty acids (PUFA; unsaturated fat) isoenergetically exchanging carbohydrates of a low‐fat diet (control) on performance and product quality were evaluated with 180 growing pigs. Growth, carcass and meat quality were not affected by the fat treatments. Although elevated in blood serum, cholesterol was not increased in belly meat when the MCFA‐rich diet was fed. Fatty acid composition of backfat reflected dietary fat composition. The significantly lowest shelf life and melting temperatures were found with the unsaturated‐fat diet. When compared with control, fat tissue PUFA contents were slightly higher in the saturated‐fat diet, and fat melting temperatures were somewhat lower. In contrast, the use of this MCFA‐enriched diet increased penetrometer firmness in pure 4°C temperated backfat by more than 50% as compared with control and to about the tenfold level of the firmness obtained in the unsaturated‐fat diet. Impression of flavour and odor in lean and fatty meat were not systematically affected by the diets. The present results show a high potential of MCFA‐enriched diets to selectively increase fat firmness in pigs without greater undesired side effects on other traits of product quality.