Hostname: page-component-78c5997874-8bhkd Total loading time: 0 Render date: 2024-11-05T10:11:18.400Z Has data issue: false hasContentIssue false
  • English
  • Français

The fatty acid composition of backfat from Pietrain and Large White pigs

Published online by Cambridge University Press:  02 September 2010

J. D. Wood
J. D. Wood
Affiliation:
ARC Meat Research Institute, Langford, Nr Bristol, BS18 7DY
Get access

Summary

The fatty acid composition of backfat from Pietrain and Large White pigs was examined. Both the inner and outer layers of Pietrain backfat had higher concentrations of unsaturated fatty acids and lower concentrations of saturated fatty acids. Pietrains consequently had relatively soft fat.

A pair-feeding experiment was conducted with Large White and Pietrain pigs to determine whether these differences could be explained by the lower voluntary feed intake of Pietrains. The results showed that the Large Whites continued to accumulate relatively saturated fatty acids even at the lower level of feeding. It was concluded that the differences in the fatty acid composition of backfat reflect genetic differences in the capacity for fat deposition between the two breeds.

Type
Research Article
Information
Animal Production , Volume 17 , Issue 3 , December 1973 , pp. 281 - 285
Copyright
Copyright © British Society of Animal Science 1973

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Callow, E. H. 1937. The quality of the bacon pig's carcass. Rep. Food Invest. Bd, Lond. pp. 41–44.Google Scholar
Christie, W. W., Jenkinson, D. McEwan and Moore, J. H. 1972. Variation in lipid composition through the skin and subcutaneous adipose tissue of pigs. J. Sci. Fd Agric. 23: 1125–1129.CrossRefGoogle ScholarPubMed
Dahl, O. and Persson, K. 1965. Properties of animal depot fats in relation to dietary fat. J. Sci. Fd Agric. 16: 452–455.CrossRefGoogle ScholarPubMed
Dean, H. K. and Hilditch, T. P. 1933. The body fats of the pig. 3. The influence of body temperature on the composition of depot fats. Biochem. J. 27: 1950–1956.CrossRefGoogle Scholar
Ellis, N. R. and Isbell, H. S. 1926. Soft pork studies. 2. The influence of the character of the ration upon the composition of the body fat of hogs. J. Biol. Chem. 69: 219–238.CrossRefGoogle Scholar
Folch, J., Lees, M. and Sloane-Stanley, G. H. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226: 497–509.CrossRefGoogle ScholarPubMed
Greer, S. A. N., Hays, V. W., Speer, V. C., McCall, J. T. and Hammond, E. G. 1965. Effects of level of corn— and barley-base diets on performance and body composition of swine. J. Anim. Sci. 24: 1008–1013.CrossRefGoogle Scholar
Hilditch, T. P., Lea, C. H. and Pedelty, W. H. 1939. The influence of low and high planes of nutrition on the composition and synthesis of fat in the pig. Biochem. J. 33: 493–504.CrossRefGoogle ScholarPubMed
Koch, D. E., Parr, A. F. and Merkel, R. A. 1968. Fatty acid composition of the inner and outer layers of porcine backfat as affected by energy level, sex and sire. J. Food Sci. 33: 176–180.CrossRefGoogle Scholar
LEA, C. H., Swoboda, P. A. T. and Gatherum, D. P. 1970. A chemical study of soft fat in cross-bred pigs. J. agric. Sci., Camb. 74: 279–289.CrossRefGoogle Scholar
Lean, I. J., Curran, M. K., Duckworth, J. E. and Holmes, W. 1972. Studies on Belgian Pietrain pigs. 1. A comparison of Pietrain, Landrace and Pietrain Landrace crosses in growth, carcass characteristics and meat quality. Anim. Prod. 15: 1–9.Google Scholar
Lister, D. 1970. The physiology of animals and the use of their muscle for food. In Physiology and Biochemistry of Muscle as a Food (ed. Briskey, E. J., Cassens, R. G. and Marsh, B. B.), pp. 705–734. University of Wisconsin, Madison, U.S.A.Google Scholar
Lister, D., Perry, B. N. and Wood, J. D. 1973. The interrelationship of tissue development and meat quality in Pietrain and Large White pigs. Proc. Br. Soc. Anim. Prod. 2: 88. (Abstr.)Google Scholar
O'Hea, E. K. and Leveille, G. A. 1968. Lipogenesis in isolated adipose tissue of the domestic chick (Gallus domesticus). Comp. Biochem. Physiol. 26: 111–120.CrossRefGoogle ScholarPubMed
Woodford, F. P. and Van Gent, C. M. 1960. Gas-liquid chromatography of fatty acid methyl esters: the ‘carbon-number’ as a parameter for comparison of columns. J. Lipid Res. l: 188–191.CrossRefGoogle Scholar