Abstract
The fatty add profile of pig fat has profound effects upon both the eating and keeping quality of pig meat. Fatty adds within carcass fat may arise from two discrete sources, being de novo synthesis and direct deposition from fatty acids present In the diet. The relative contribution of these two routes, together with the fatty acid profile of dietary fat, will Influence the chemical composition of carcass fat. It is well established that diets containing high levels of unsaturated fatty acids will result in softer and oilier carcass fat and It Is often considered inappropriate to feed such diets during the finishing phase of pig growth. However the speed with which carcass fat reflects a change in dietary fat has not been quantified. The objective of the current trial was to measure the rate of change in fatty acid profile of carcass fat of finishing pigs following major changes in dietary fat.
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Schedule a callMore From: Proceedings of the British Society of Animal Production (1972)
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