A chemical study of soft fat in cross-bred pigs

Lea, C. H.; Swoboda, P. A. T.; Gatherum, D. P.

doi:10.1017/s0021859600022899

Cited by 47 publications

(29 citation statements)

References 10 publications

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“…The iodine value is a measure of the degree of unsaturation present in the fat and therefore can used as an indicator of fat firmness. The results obtained in the present study did not exceed the maximum of 70 for the iodine value, index usually accepted by the industry as standard and considered as a reference for the fat to be classified as high-quality (Lea et al, 1970). The content of unsaturated fatty acids in the pig bellies is a major concern for the swine industry, since very soft bellies may become difficult for bacon slicing and cause the separation of fat from meat during slicing, and eventually may increase oxidation rate (National Pork Production Council, 1999).…”

Section: Resultssupporting

confidence: 61%

Effects of ractopamine hydrochloride and immunological castration in pigs. Part 2: belly quality characteristics and fatty acid composition

2017

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The effects of immunocastration and ractopamine in the diet on the belly quality were investigated from two crossbred pigs under different conditions of production, diet, management, and slaughter arranged in factorial design using two levels of addition of ractopamine in the diet, 0 and 7.5 ppm, and three genders (gilts, immunocastrated and barrows). The quality of bellies were analyzed for chemical composition, pH, meat and fat color, backfat thickness and fatty acid profile of the fat. The addition of ractopamine showed no significant influence on pH, color and chemical composition in two crossbred pigs. The immunocastrated had thicker belly backfat compared to the bellies of the gilts. The contents of fatty acids polyunsaturated, linoleic, linoleic, arachidonic, total omega 3 and omega 6 were higher for immunocastrated pigs, as well as presenting values greater than 0.4 for the PUFA:SFA ratio, thus, providing bellies with better nutritional quality. The bellies of the gilts and immunocastrated pigs had higher concentrations of iodine value, indicative of higher unsaturated fat content. The results indicated that the addition of ractopamine and immunocastration had little influence on the quality of bellies as well as in their fatty acid profiles, suggesting the continuity of implementation of these techniques.

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Section: Resultssupporting

confidence: 61%

Effects of ractopamine hydrochloride and immunological castration in pigs. Part 2: belly quality characteristics and fatty acid composition

2017

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“…The C18:0 content (Wood et al, 1978) and relationship between MUFA and SFA (Lea, Swoboda, & Gatherum, 1970) have been considered as the best predictor of the SP. In general, a higher proportion of C18:0 and a lower proportion of C18:2n − 6 acids led to a harder fat (Lea et al, 1970).…”

Section: Slip Point Analysismentioning

confidence: 99%

Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat

et al. 2015

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“…Opposite to feeding lard, there is a marked decrease of PUFA concentration in barrows fed palm oil. In general, higher proportions of C18:0 and lower of C18:2n-6 led to a harder fat and higher melting point (Lea et al 1970). Lopez-Bote et al (2002) also found an increase on slip point when PUFA were substituted by MUFA.…”

Section: Sexmentioning

confidence: 91%

Effect of sex and dietary treatment on the composition and rheological properties of dry-cured ham subcutaneous fat

Segura¹,

Escudero²,

Ávila³

et al. 2017

CZECH J ANIM SCI

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The effect of sex, dietary fat source (lard vs palm oil), and glycerol inclusion in fattening diet on the composition, fatty acid distribution within the triglyceride (TAG) and slip point and textural parameters was studied on dry-cured hams subcutaneous fat. A marked effect of sex on saturated fatty acids (SFA) percentage was found with barrows showing higher values than gilts. No effect of dietary fat source on subcutaneous SFA or polyunsaturated fatty acids (PUFA) was observed. Dietary glycerol increased monounsaturated fatty acids and decreased total PUFA in subcutaneous fat. Besides, the possibility of altering fatty acid composition at the 2-position of the TAG by dietary intervention during the fattening phase is very limited. Partial restructuration was observed in external positions of the TAG. All these changes affected slip point and textural parameters. An increase of hardness when palm oil was used as dietary fat and a decrease in all textural parameters values when glycerol was included were observed.

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A chemical study of soft fat in cross-bred pigs

Cited by 47 publications

References 10 publications

Effects of ractopamine hydrochloride and immunological castration in pigs. Part 2: belly quality characteristics and fatty acid composition

Effects of ractopamine hydrochloride and immunological castration in pigs. Part 2: belly quality characteristics and fatty acid composition

Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat

Effect of sex and dietary treatment on the composition and rheological properties of dry-cured ham subcutaneous fat

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