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A chemical study of soft fat in cross-bred pigs

Published online by Cambridge University Press:  27 March 2009

C. H. Lea ,
P. A. T. Swoboda  and
D. P. Gatherum
C. H. Lea
Affiliation:
A.B.C. Food Research Institute, Norwich
P. A. T. Swoboda
Affiliation:
A.B.C. Food Research Institute, Norwich
D. P. Gatherum
Affiliation:
A.R.C. Meat Research Institute, Langford, Bristol
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Summary

Iodine values, melting (slip) points and fatty acid analyses for back (‘bung’) and perinephric (kidney) fats from 114 pure and cross-bred pigs are reported.

In most cases the effects of breed were small, but half-Hampshire crosses showed a high proportion of pigs producing abnormally soft and highly unsaturated fats, though others were normal.

Although a general correlation existed between iodine value and melting-point the relationship broke down in some cases, and the ratio of monoene to saturated fatty acids of carbon chain length 16 and 18 is suggested as a better chemical index of softness due to causes other than dietary lipid.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 74 , Issue 2 , April 1970 , pp. 279 - 289
Copyright
Copyright © Cambridge University Press 1970

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