Backfat Composition Research Articles

Insight into the effect of microwave treatment on fat loss, fatty acid composition and microstructure of pork subcutaneous back fat

In this study, the effects of different microwave treatment times (10, 20, 30, 40, 50, and 60 s) on fat loss, fatty acid profile, lipid transfers, and microstructure of pork subcutaneous back fat (PSBF) were investigated. Results showed that the fat loss of PSBF after microwave treatment for 60 s was significantly increased (53.31%). Microwave treatment increased the proportion of saturated fatty acids but reduced the relative content of monounsaturated and polyunsaturated fatty acids. Cryo-scanning electron microscopy, ordinary optical microscope and confocal laser scanning microscope analysis demonstrated that microwave treatment facilitated a large outflow of fat from the adipocytes, and the increasing and then decreasing changes in the size of individual adipocytes. Magnetic resonance imaging enabled the visualization of fat migration of PSBF. Overall, PSBF can be used as a biological model to evaluate the effect of microwave treatment on the change and migration mechanism of fat.

Supplementation of thymol powder or green tea extract along with linseed in pig diet increases oxidative stability in blood and pork

This trial investigated the influence of dietary extruded linseed combined with plant extract on pig performance, blood lipid profiles, meat quality, oxidative stability and the fatty acid composition of meat and backfat. Four-hundred and eighty crossbred pigs were randomly allocated to four dietary treatments, namely, a control diet (T1), the control diet supplemented with extruded linseed (T2) and identical T2 diet supplemented with thymol powder (T3) or green tea extract (T4). The extruded linseed supplementation decreased blood triglycerides, total cholesterol and LDL cholesterol and improved fatty acid composition of meat and backfat by increasing n-3 PUFA content and decreasing the n-6/n-3 ratio (p < .05). However, it led to decrease the oxidative stability of blood and meat, while supplementation with thymol powder or green tea extract increased the oxidative stability of blood (27.08 and 27.53% in T3 and T4 compared with T2, respectively) and meat (40.15 and 41.21% in T3 and T4 compared with T2, respectively; p < .01). The findings conclude that dietary extruded linseed combined with thymol powder or green tea extract has the potential to produce functional pork. Highlights Feeding pigs an extruded linseed meal supplement reduced blood triglyceride, total cholesterol and LDL cholesterol levels. Extruded linseed supplementation increased the n-3 PUFA content of pigs’ meat and backfat. Supplementing an enriched n-3 PUFA diet with thymol powder or green tea extract increased the oxidative stability of pigs’ blood and meat.

Design of a low-density SNP panel for intramuscular fat content and fatty acid composition of backfat in free-range Iberian pigs.

Intramuscular fat (IMF) content and fatty acids (FA) profile determine important sensory and technological characteristics of the meat, being interesting traits to be included in breeding programs for Iberian pig. In a previous study, we analyzed the longissimus dorsi transcriptome of Iberian pigs with divergent breeding values for IMF identifying 63 and 12 functional candidate genes and long non-coding RNA being differentially expressed. The first objective of this work was to use the RNA-seq data generated in that study in order to design a low-density panel with 50 single-nucleotide polymorphisms (SNP). The second aim was to evaluate the effects of this SNP panel on IMF content and backfat FA profile in a closed commercial population of Iberian pigs. The IMF content and backfat FA composition were determined in 940 Iberian pigs. A total of 837 SNPs were identified in the selection of genes and lncRNA. Out of the 50 selected SNP, 11 were monomorphic in the population and 2 failed in their genotyping. Association analyses were carried out for the 37 SNP segregating in the population (minor allele frequency, MAF > 0.05). Regarding IMF content, a significant additive effect (q-value < 0.05) was observed for ADIPOQ:g.124646194T > G SNP, in which the G allele was linked to an increase of 7.59% (additive effect expressed as a percentage of the mean of the trait). For the backfat FA composition, we observed 24 SNP with significant associations. The strongest effects were detected for the ELOVL6:g.112186423A > G and FASN_rs331694510G > A SNP. The A allele of both SNPs were associated to a lower percentage of palmitic (C16:0) and palmitoleic (C16:1) acids and an increase in oleic acid (C18:1). In addition, the AMPD3:g.49043886C > G SNP had significant effects on C16:0, stearic (C18:0), C18:1 and on the sum of saturated and monounsaturated fatty acids. Finally, significant effects of the EGR2:66286345G > T SNP on C18:0 and C18:1 and other minor FA were observed. Our findings reveal ADIPOQ:g.124646194T > G, ELOVL6:g.112186423A > G, and FASN_rs331694510G > A may be useful in breeding programs for Iberian pigs including FA profile and IMF content as selection goals, provided that their potential effects on other traits of interest are controlled.

Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?

The present study aimed to evaluate the effect of the inclusion of different olive cakes in the diet of Bísaro pigs on the carcass, meat and fat. The carcasses of 40 animals fed a diet with five treatments (T1—Basic diet and commercial feed; T2—Basic diet + 10% crude olive cake; T3—Basic diet + 10% olive cake, two phases; T4—Basic diet + 10% exhausted olive cake; T5—Basic diet + 10% exhausted olive cake + 1% olive oil) were used to study the effect on carcass traits, physicochemical meat quality and lipid composition of meat and backfat. There were no significant differences between treatments for the conformation measurements performed, except for the length at the seventh and last rib (p < 0.05). The percentage of prime cuts of the carcass in Bísaro pig is within the values indicated by the Portuguese Standard 2931. No significant differences between treatments for body weight, pH and carcass weight were found. The values of ultimate pH (5.7), L* (51–52), b* (11–12) and SF (3.4–4.2) observed confirm a non-exudative and firm meat without quality deviations, such as DFD or PSE. Thus, as a general conclusion, the inclusion of different olive cakes in the diet of Bísaro pigs did not cause any negative consequences on the carcass characteristics and conformation as well as in the meat and lipidic quality. In addition, the inclusion of this olive industry by-product in the animal diet would be an important contribution to solving the problem of the great environmental impact from olive-mill wastewaters from the extractive industries.

Lipid Profile of Pig Tissues Contrasting in Meat Production

Background: Studies were carried out on two breeds of pigs - Pietrain (P), and Kemerovo (K), contrasting in composition of carcasses, and their hybrids. Objective: The purpose of this work was to establish the characteristics of the composition of lipids of intramuscular fat (IMF), back fat and serum, organoleptic qualities in animals of these breeds. Methods: Animals of 10 individuals in each group were fed on a standard feed and slaughtered with a live weight of 95-100 kg. The quality of carcasses, the biochemical characteristics of blood, the composition of fatty acids and cholesterol in meat and fat, and blood lipid peroxidation were determined. Results: Thickness on the Back Fat (BF) at the level of 6-7 thoracic vertebrae with a live weight of 100 kg was 35.8 ± 1.65 mm in pigs of breed K, in hybrids - 27.6 ± 1.06, and in breed P - 19, 6 ± 1.43 mm. IMF in pigs of breed K was almost 4.5 times greater than that of breed P. IMF K breed contained 2 times less cholesterol than in P (2.34 vs. 4.68%). In the IMF, K was 2 times less polyunsaturated fatty acids (PUFA), than P, 7.82 and 15.22%, linoleic acid, 6.74% and 12.42%, respectively (p &lt;0.005). The organoleptic properties of meat and salted back fat were significantly higher in breed K (P = 0.05). Conclusion: The data obtained allow us to establish priorities in the use of products of specific breeds of pigs, depending on medical requirements.

Influence of feed quantity offered on growth performance, carcass yield, organs weight and back-fat composition of finishing pigs

A study was conducted to determine the effect of feed quantity offered (1.5, 2.0 or 2.5 kg) on growth performance, carcass yield, organs weight and backfat composition. A total of 48 Large White grower male pigs with initial average weight of 36.48±2.25 kg were allotted to 3 treatments of 16 pigs per treatment and were further replicated into 4 with 4 pigs per replicate. Data were collected on weekly basis and carcass characteristics were performed when the pigs on each experimental group attained an average weight 70 kg. Final body weight, daily weight gain and daily feed intake were significantly (P&lt;0.05) increased by feeding level with highest mean values obtained by the pigs fed 2.5 kg feed daily. Pigs on 1.5 kg daily feeding level took 108.31 days to attain the target weight of 70 kg which was significantly (P&lt;0.05) longer than 92.23 and 79.94 days obtained by those on 2.0 and 2.5 kg daily feeding levels respectively. Most of the parameters considered for carcass yield were not significantly (P&gt;0.05) enhanced by feed quantity offered. The weight of ham (11.54, 12.18 and 13.41%) increased significantly (P&lt;0.05) with increase in feeding level while kidney weight decreased significantly (P&lt;0.05) with increase in feed quantity offered. Heart values of the pigs fed 2.0 and 2.5 kg feed daily were similar but differed significantly from those fed 1.5 kg feed daily. The depth of fat at first and last ribs, and subcutaneous fat depth increased significantly (P&lt;0.05) with increase in feeding level. These results showed that quantity of feed offered greatly influenced growth performance (final body weight, daily weight gain, daily feed intake and days to target weight), ham, kidney, heart and backfat composition of finishing pigs, hence, it could be used as a management tool to improve growth performance and carcass traits of pigs.

Effects of Long-Term Feeding of Treated Rapeseed Meal on Growth Performance, Blood Mineral Profile and Fatty Acid Composition of Back Fat in Pigs

Abstract This experiment was conducted to evaluate the effects of replacing soybean meal (SBM) with treated rape-seed meal (tRSM) on the growth performance, blood mineral levels and fatty acid composition of back fat in growing-finishing pigs. A total of 12 crossbred pigs (Slovakian White × Landrace) with an initial live weight of 40.82 ± 2.69 kg were divided into two dietary treatments. The experimental period lasted 84 days; 38 days in the growing period and 46 days in the finishing period. The dietary treatments were as follows: control, a SBM-based diet (growing and finishing), and experimental, a treated RSM-based diet (growing and finishing). The rapeseed meal was treated with a product that neutralizes the negative physiological effects of anti-nutritive glucosinolates contained in rapeseed products for livestock feeding. Our analysis showed minor, no significant negative effects of tRSM on live weight, average daily gain and feed conversion ratio. Replacing SBM with tRSM had no significant effects on the proportion of the total saturated, monounsaturated and polyunsaturated fatty acids of back fat samples, as well as concentrations of analysed serum minerals except zinc level. In conclusion, the inclusion of 25 % and 18 % of treated RSM in growing and finishing pig diets had no negative effects on the growth performance, blood mineral profile or fatty acid composition of back fat.

Effect of Rearing System on Carcass Properties, Chemical Content and Fatty Acid Composition of Backfat from Mangalitsa Pigs

This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending on the rearing system utilized and live weight observed, we found important differences in the heaviness of the cold and warm Mangalitsa carcasses. The maximum total cholesterol in the backfat of pigs reared outdoors was 46.96 mg kg-1, while the maximum total cholesterol in backfat of conventionally-raised Mangalitsa pigs was 55.80 mg kg-1. The backfat from free-ranging Mangalitsa pigs contained lower levels of PUFA n-6 and greater amounts of PUFA n-3. The ratio of PUFA/SFA was remarkably different in pigs raised in the two systems, whereas the ratio of MUFA/SFA was lower in the pigs reared outdoors. Based on these results, the selection of rearing system could affect the chemical properties and carcass characteristics of Mangalitsa backfat.

PSIX-23 Inclusion of cocoa husks in the diet for fattening pigs on lipid composition of backfat and muscle

Abstract Cocoa husks are by-products of chocolate production, characterized by a high content of dietary fibre, proteins, lipids and polyphenols, which exert antioxidant activity. The present study investigated the effect of dietary inclusion of cocoa husks on the lipid composition of pig backfat and muscle. Eight finishing pigs were randomly assigned to one of two groups: CTRL, fed a conventional cereal-based diet, and COCOA, fed a diet obtained by substitution of 10% of the control diet with coarsely ground cocoa husks. After 6 weeks, pigs were slaughtered. During the experimental period, the dietary composition was analysed, nutrient digestibility of the diets and N balance were determined. At slaughtering, samples of backfat and Biceps brachii muscle were collected. Total lipids were extracted from samples and analysed for cholesterol content and for fatty acid composition. The experimental diets were isoproteic and isoenergetic, but polyphenolic content was 90% higher in COCOA than CTRL diet. Nutrient digestibility and N balance were not influenced by dietary treatment. Cocoa husks feeding did not affect total lipids and cholesterol, but increased by 50% the content of linoleic (18:2) and linolenic acid (18:3) in both backfat (P &amp;lt; 0.05) and biceps muscle (P &amp;lt; 0.01). Worldwide, sanitary authorities recommend increasing the ratio between polyunsaturated and saturated fatty acids of the diet, in order to reduce the risk of cardiovascular diseases. According to this, obtained results highlight a role for cocoa husks in improving the nutritional value of pork meat, which is a key factor in determining consumer choice.

Dietary supplementation of finishing pigs with the docosahexaenoic acid-rich microalgae, Aurantiochytrium limacinum: effects on performance, carcass characteristics and tissue fatty acid profile.

ObjectiveThe aim of this experiment was to evaluate the effect of dietary supplementation with the docosahexaenoic acid (DHA)-rich microalgae, Aurantiochytrium limacinum (AURA) on pig performance, carcass traits, and the fatty acid composition of pork Longissimus lumborum (LL) and backfat.MethodsA total of 144 Pig Improvement Company (PIC)×Goland finishing pigs (72 females and 72 castrated males) of mean weight 117.1 (±13.1) kg were blocked by sex and body weight and provided with 0% or 1% AURA in isonutritive and isocaloric diets. A total of 24 pens provided 12 replicates per treatment. Animals were weighed on day 0 and 28 with feed and water intake recorded per pen. After 31 days supplementation (28 days of study and 3 days until the slaughtering date) three animals per pen (n = 72) were slaughtered and the LL and backfat thickness, lean meat content and dressing percentage were recorded for the carcasses. The fatty acid (FA) profile of the LL and backfat was established by direct FA methyl ester synthesis.ResultsNo differences were observed for any performance parameters or carcass traits. Supplementation with AURA resulted in significant changes to the FA profiles of both the LL and backfat with male and female pigs responding differently to supplementation in terms of particular FAs. Overall, pork LL samples had significantly higher eicosapentaenoic acid (p<0.001) and DHA concentrations (p<0.001), and higher omega-3 (n-3) FAs (p<0.001), as well as an increased omega3:omega6 (n-3:n-6) ratio (p = 0.001). For backfat, supplementation resulted in significantly higher amounts of DHA (p<0.001) and n-3 FAs (p<0.001).ConclusionThese results indicate that dietary supplementation with 1% AURA over a 31 day period can increase the FA composition of pork LL and backfat, specifically the DHA, with no major impact on growth performance and carcass traits.

Real time prediction of backfat composition and iodine value by portable near infrared spectroscopy in a diverse population of pigs

An ultrasound examination was done on the m. longissimus lumborum, between the 10th and the 11th thoracic vertebra, on two sides (inside and outside the thoracic cavity) of the left half-carcasses of 162 fatteners. The carcasses were classified for lean meat percentage using the SEUROP system. The R pig carcasses (47.7% lean) had the thickest backfat (30.6 mm; P ≤ 0.01) and the highest content of intramuscular fat (IMF = 2.28%; P ≤ 0.01). More artifacts-free images were collected from the inside compared to the outside of the pig carcasses (90.1% vs. 58.6%; P ≤ 0.01). The percent of bright pixels (PBP) was the highest for the inside, for all the lean-meat-content classes (P ≤ 0.01). The correlation between the PBP and the IMF was higher for the images of the inside compared to the outside (r = 0.811; P = 0.001 vs. r = 0.523; P = 0.009). The ultrasound images of the inside of the carcasses proved to be the most useful for making an assessment of the marbling.

Feeding finishing heavy pigs with corn silages: effects on backfat fatty acid composition and ham weight losses during seasoning

The effect of diets containing corn silages (whole ear or high cut whole plant corn silages, WECS and HCCS, respectively) on fatty acid composition of back fat and the weight loss of thighs during the seasoning process were examined in Italian heavy pigs (from 90 to 160 kg of live weight). Two trials were conducted in the same farm, following an identical experimental protocol. In both trials, a control diet, based on dry corn, barley, wheat, extracted soybean meal, wheat bran and supplement (47, 23, 10, 9, 8 and 3% dry matter (DM), respectively) was compared with a diet containing 30% DM of WECS (trial 1) or 20% DM of HCCS (trial 2) in substitution of bran and part of the corn. The initial fresh weight of thighs was very homogeneous between the two trials and only at the end of seasoning the hams from pigs fed the corn silage diets were slightly lighter (of about 0.5 kg, p < .05). The dietary inclusion of corn silages determined a significant increase of the saturated fraction of the back fat (from 40.6 to 41.9%, p < .05), mainly due to the increase of the C 18:0 fatty acid (from 14.3 to 15.2%, p < .05). Overall, the calculated iodine value was favourable for the fat of pigs fed silages (62.63 vs. 64.24, p = .05). In conclusion, feeding corn silages to heavy pigs has limited impact on seasoning ham losses and can slightly improve backfat quality, in terms of fatty acid composition.

Real Time Prediction of Backfat Composition and Iodine Value by Portable Near Infrared Spectroscopy in a Diverse Population of Pigs

Real Time Prediction of Backfat Composition and Iodine Value by Portable Near Infrared Spectroscopy in a Diverse Population of Pigs

Effects of apple pomace-mixed silage on growth performance and meat quality in finishing pigs.

We measured the growth performance and meat quality of 10 crossbred (Yorkshire × Duroc × Landrace) neutered male pigs to evaluate the effects of apple pomace-mixed silage (APMS). The pigs were divided into two groups and were respectively fed the control feed and the AMPS ad libitum during the experiment. No difference was found in the finished body weight, average daily gain, carcass weight, back fat thickness or dressing ratio between the control and the AMPS treatments, but average dairy feed intake (dry matter) was significantly lower and feed efficiency was significantly higher using the APMS treatment (P < 0.05). With regard to meat quality, the APMS increased the moisture content but decreased the water holding capacity (P < 0.05) compared with the control treatment. Furthermore, the APMS affected the fatty acid composition of the back fat by increasing linoleic acid (C18:2n6), linolenic acid (C18:3) and arachidic acid (C20:0) levels, while decreasing palmitic acid (C16:0), palmitoleic acid (C16:1) and heptadecenoic acid (C17:1) levels, compared with the control treatment. These results indicate that feeding fermented apple pomace to finishing pigs increases the feed efficiency and affects the meat quality and fatty acid composition of back fat.

Use of re-esterified palm oils, differing in their acylglycerol structure, in fattening pig diets

Re-esterified oils are new fat sources obtained from the chemical esterification of acid oils with glycerol (both economically interesting by-products from oil refining and biodiesel industries, respectively). The different fatty acid (FA) positional distribution and acylglycerol composition of re-esterified oils may enhance the apparent absorption of saturated fatty acids (SFA) and, therefore, their overall nutritive value, which might lead to an increased deposition of SFA. The aim of the present study was to investigate the potential use of re-esterified palm oils, in comparison with their corresponding acid and native oils in fattening pig diets, studying their effects on fatty acid apparent absorption, acylglycerol and free fatty acid (FFA) composition of feces, growth performance, carcass-fat depots and fatty acid composition of backfat. Seventy-two crossbred boars and gilts (average weight of 24.7±2.55 kg) were blocked by initial BW (nine blocks of BW for each gender), housed in adjacent individual boxes, and fed one of the four dietary treatments, which were the result of a basal diet supplemented with 4% (as-fed basis) of native palm oil (PN), acid palm oil (PA), re-esterified palm oil low in mono- and diacylglycerols (PEL), or re-esterified palm oil high in mono- and diacylglycerols (PEH). Regarding results from the digestibility balance, PA and PN showed similar apparent absorption coefficients (P>0.05), despite the high, FFA content of the former. However, re-esterified palm oils (both PEL and PEH) showed a higher apparent absorption of total FA than did their corresponding native and acid oils (P<0.001), mainly due to the increased apparent absorption of SFA (P<0.001). This resulted in a greater feed efficiency and an increased deposition of SFA in backfat of pigs fed PEH, when compared with those fed PA (P<0.05), although no differences were found for carcass-fat depots (P>0.05). We conclude that re-esterified oils are interesting fat sources to be considered in fattening pigs.

Predicting fat quality from pigs fed reduced-oil corn dried distillers grains with solubles by near infrared reflectance spectroscopy: Fatty acid composition and iodine value

This study tested the ability of near infrared reflectance spectroscopy (NIRS) to estimate the fatty acid (FA) composition and iodine value (IV) of backfat from carcasses of pigs fed reduced-oil corn dried distillers grains with solubles. NIRS was suitable for screening purposes for the proportions of total saturated, monounsaturated, polyunsaturated, n−3 and n−6 FAs and some individual FAs such as C16:0, C18:1, C18:2n−6 and C18:3n−3 (R2=0.80–0.89; RMSECVs, root mean square errors of cross-validation=0.21–1.37% total FA) in both cold and warm intact backfat samples. This technology also met the requirements for a quick screening for the backfat IV in both cold and warm intact samples (R2=0.90 and 0.87; RMSECVs=1.66 and 1.80% total FA, respectively), which would help provide differential feed-back to pig producers and the feed industry and may provide the opportunity for breeding pigs for a desirable fat quality.

Ácidos graxos da gordura de cobertura do contrafilé de bovinos Nelore e Canchim terminados em confinamento e alimentados com diferentes níveis de concentrado nas dietas

The objective was to evaluate fatty acids composition of the back fat in loin meat (Longissimus muscle) from Nellore and Canchim young bulls. The animals were finished at feedlot and received sugar cane diets with two concentrate levels (40 and 60% of dry matter). The concentrates were formulated with sunflower grains, corn, soybean meal, dry sugar cane yeast, urea and mineral mixture. The experimental design was a completely randomized design with a 2x2 factorial arrangement (genetic group x concentrate level), and the results were submitted to the variance analysis and means compared by Tukey test at 5% probability, when the interaction was significant. The loin backfat of Nellore bulls had higher concentration of conjugated linoleic acids than Canchim bulls (0.86 and 0.59%, respectively). On the other hand, the loin back fat of Canchim bulls had higher concentrations of estearic (17.07%) and linoleic acids (2.40%) and polyunsaturated fatty acids than Nellore bulls, that showed values of 13.47 and 1.44, respectively. The Nellore and Canchim loin back fat presents significant amounts of beneficial fatty acids to human health. Levels of 40 and 60% of concentrate in the diet did not alter the fatty acids composition of loin backfat.

Fatty Acid Composition of Backfat, Intermuscular, Kidney Pelvis and Heart Fat and Tail Fat of Angus Cross Steers Finished on Grass or High Grain Diets

&lt;p&gt;Fatty acid profiles of backfat (BF), intermuscular fat (IMF), kidney pelvic heart (KPH) fat and tail fat (TF) depots from 15-mo old Angus cross steers finished on grass (GS; n = 18) were compared to those finished on a grain diet (GN ; n = 14) to examine how diet and fat depot impacts fatty acid composition. GS steers grazed an average of 10 months (mo) on ryegrass and white clover irrigated pasture and GN finished steers were a corn based finishing diet for 4 mo. Overall, fat from GS steers contained higher percentages of C6:0 (P = 0.008), C12:0 (P = 0.003), C14:0 (P = 0.001), C16:0 (P = 0.002), C18:3 (P = 0.008), C20:0 (P &amp;lt; 0.001), C18:1 trans9 (P = 0.004), C18:2 cis9 cis12 (P &amp;lt; 0.001) and C18:2 trans9 trans12 (P &amp;lt; 0.001) than GN steers. Fat from GN steers contained higher percentages of C18:0 (P &amp;lt; 0.001). For both GS and GN steers, C18:0 content was higher in the KPH and IMF compared to BF and TF (P = 0.015) depots and C18:1 cis9 content was lower in KPH compared to BF and TF depots (P &amp;lt; 0.001). Therefore, fatty acid composition differs due to diet and differs across depots. Manipulating diets and source of fat (depot) could be used as strategies to modify the fatty acid composition of meat products to increase health benefits to consumers.&lt;/p&gt;

The effects of breed and feeding regime on the chemical composition of pig back fat as a potential raw material for biodiesel production

The aim of this study was to evaluate the chemical composition of the back fat tissue of mangalitsa pig and meaty pig breeds and their crosses, and the pigs that were fed with feed that was enriched or unenriched with oil, from the aspect of the production of biodiesel, where the starting material for the fuel would be the fat tissue of pigs. By examining the impact of breed and oil content in feed, it was found that chemical parameters (fat, water, protein, saturated and unsaturated fatty acids) show statistically significant variation under the influence of these factors. The highest fat content (89.39%), which is essential for conversion of fat into biodiesel, was found in back adipose tissue of mangalitsa breed, while the lowest fat content (86.10%) was found in the back fat tissue of meaty breeds and their crosses. Favorable ratio of saturated to unsaturated fatty acids (37.92% : 62.07%), on which some physical properties of the fuel depend, was found in the back fat tissue of pigs that were fed with feed enriched with oil, and the largest proportion of saturated fatty acids, i.e. the most unfavorable fatty acid composition (40.90% : 59.09%) was found in the back fat tissues of pigs that were fed with feed unenriched with oil. The lowest content of saturated fatty acids and water (7.44%), as the key factors that determine the cetane number of the fuel and the fuel production process, indicates that the most suitable raw material for the production of biodiesel is the fat tissue of pigs that were fed with food that contained a certain amount of oil.

Effects of genotype and dietary oil supplementation on performance, carcass traits, pork quality and fatty acid composition of backfat and intramuscular fat

A 42-day study was conducted to evaluate the effect of genotype: terminal sire line Duroc×F1 (DC×F1); terminal sire line Embrapa MS-115×F1 (MS-115×F1); and MS-115×Moura (MS-115×MO) and three dietary oil sources: soybean; canola; and canola+flax, on performance, carcass traits, pork quality, and fatty acid composition. Genotype affected the technological quality of pork and fatty acid profile. MS-115-sired pigs had better meat color and Duroc-sired pigs had higher intramuscular fat content, more saturated fat and better omega-6/omega-3 ratio. Moura breed influenced positively meat tenderness and intramuscular fat. Diet did not affect the technological quality of the meat. Canola or canola+flax oil diet supplementations increased monounsaturated and C18:3 and decreased C18:2 fatty acids, reducing the omega-6/omega-3 ratio. The best omega-6/omega-3 ratio was obtained through supplementation with canola+flax.