FAT QUALITY FROM LEAN PIGS
Abstract
The influence of leanness pigs in fat quality and its technological consequences was studied. Evolution of fat content during the last ten years was described on Murcia’s pig carcasses. The relationship between fatness and fat acid profile (saturated, monounsaturated, polyunsaturated) were also studied. Finally, we studied the effect of diet with soya oil and animal fat on backfat composition. During 1991-98 period, the lean percentage of the carcass has increased from 50,6% to 55,8%, with backfat increases of 3 mm in carcasses with an average weight of 80 kg. When the lean percentage increase, the most important saturated fatty acids decrease (P<0,01) and unsaturated fatty acids increase (P<0,001), specially linolenic acid. With independence of the diet the lean pigs production increased the fat unsaturated content. When the soya oil was present in the diet an increase of the linolenic content (P<0,001) were observed while, the addition of animal fat produced an increase of the satured fatty acids (P<0,05) and monounsaturated fatty acids levels (P<0,001). The percentage of the linolenic acid was highly (22 %) influenced by the composition of the diet. To conclude, it is important to control the fat used in the animal diet, specially those with a high percentage of linolenic acid (soya oil) considering the prevalence, in the actual market, of the lean pigs. On the other hand, high content of insatured acids in the diet, produced a soft fat more susceptible to oxidative deterioration.Downloads
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