Hostname: page-component-586b7cd67f-l7hp2 Total loading time: 0 Render date: 2024-11-29T23:48:46.888Z Has data issue: false hasContentIssue false
  • English
  • Français

A study of the effects of diet composition, within the bounds of normal diversity, on the characteristics of backfat lipid in pigs

Published online by Cambridge University Press:  27 March 2009

J. Pearce  and
N. Walker
J. Pearce
Affiliation:
Department of Agricultural and Food Chemistry, Queen's University, Newforge Lane, Belfast BTQ 5PX, and Department of Agriculture, Northern Ireland
N. Walker
Affiliation:
Department of Crop and Animal Production, Queen's University, Newforge Lane, Belfast BT9 5PX, and Agricultural Research Institute of Northern Ireland, Hillsborough, Co. Down
Get access Rights & Permissions [Opens in a new window]

Summary

The experiment described was carried out to compare the effects of some combinations of dietary ingredients which were within the bounds of current commercial use but which differed in their lipid characteristics.

The four dietary treatments used were either low or high in lipid content with a high or low proportion of unsaturated fatty acids in that lipid. Fourteen pigs (seven gilts and seven barrows) were assigned at random to each dietary treatment. The major dietary constituents were barley × wheat × dried skim milk (treatment 1), barley × wheat × soyabean meal (treatment 2), barley + wheat + dried skim milk × tallow (treatment 3) and barley × wheat × maize × fish meal (treatment 4).

Production performances were satisfactory on treatments 1, 3 and 4. The pigs on treatment 2 ate less food, grew more slowly, had poorer feed conversion ratios and fatter carcasses than the animals on the other treatments; the reason for the poor performance on this diet is not clear.

Comparison of the fatty acid compositions of the backfat triglycerides and the dietary lipid shows that the dietary lipid had little effect on the backfat lipid characteristics; only in the case of linoleic acid was there a dietary-induced effect on the amount of this fatty acid in the backfat triglycerides of pigs on treatment 4.

Treatment 4 which produced the backfat with the greatest linoleic acid content also produced the softest backfat. The subjective fat scores of the carcasses of pigs fed the other diets were not related to the fatty acid compositions of the backfat triglycerides or the monoene/saturated fatty acid ratio.

These results are discussed in relation to the effects of diet and triglyceride structure on pig backfat lipid characteristics.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 86 , Issue 1 , February 1976 , pp. 77 - 82
Copyright
Copyright © Cambridge University Press 1976

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

Bayley, H. S. & Lewis, D. (1965). The use of fats in pig feeding. II. The digestibility of various fats and fatty acids. Journal of Agricultural Science, Cambridge 64, 373–8.Google Scholar
Braude, R., Clarke, P. M., Mitchell, K. G., Cray, A. S., Franke, A. & Sedgwick, P. H. (1958). A comparison of dried skim milk and white fish meal as protein supplements for fattening pigs. II. On allmeal feeding under commercial conditions. Journal of Dairy Research 25, 181–90.Google Scholar
Buck, S. F., Harrington, G. & Johnson, R. P. (1962). The prediction of lean percentage of pigs of bacon weight from carcase measurements. Animal Production 4, 25–36.Google Scholar
Christie, W. W. (1972). Quantitative esterification of lipids on thin-layer adsorbents. Analyst 97, 221–3.CrossRefGoogle ScholarPubMed
Cohen, R. S. & Tanksley, T. D. (1973). Energy and protein digestibility of sorghum grains, with different endosperm textures and starch types, by growing swine. Journal of Animal Science 37, 931–5.Google Scholar
Cuthbertson, A. (1968). PIDA dissection techniques. In Symposium on methods of carcase evaluation. E.A.A.P. Dublin.Google Scholar
Dahl, O. (1958). Influence of the basal diet on the quality of pig fat. I. Ada Agriculturae Scandinavica 8, 106–16.CrossRefGoogle Scholar
Dean, H. K. & Hilditch, T. P. (1933). The body fats of the pig. III. The influence of body temperature on the composition of depot fats. Biochemical Journal 27, 1950.CrossRefGoogle Scholar
Ellis, N. R. & Isbell, H. S. (1926). Soft pork studies. II. The influence of the character of the ration upon the composition of the body fat of hogs. Journal of Biological Chemistry 69, 219–38.CrossRefGoogle Scholar
Fisher, R. A. & Yates, F. (1970). Statistical Tables for Biological, Agricultural and Medical Research, 6th edn.Edinburgh: Oliver and Boyd.Google Scholar
Folch, J., Lees, N. & Stanley, G. H. S. (1957). A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 226, 497–509.CrossRefGoogle ScholarPubMed
Forbes, T. J. & Holme, D. W. (1968). The effect of some dietary constituents on the performance of bacon pigs and quality of backfat. Record of Agricultural Research, Ministry of Agriculture for Northern Ireland 17, 123–9.Google Scholar
Garton, G. A. & Duncan, W. R. H. (1954). Dietary fat and body fat: the composition of the backfats of pigs fed on diet rich in cod liver oil and lard. Biochemical Journal 57, 120–5.CrossRefGoogle Scholar
Johns, A. T. (1941). The influence of sex upon the composition of the fat of the pig. New Zealand Journal of Science and Technology 22, 248A–58A.Google Scholar
Koch, D. E., Parr, A. F. & Merkel, R. A. (1968). Fatty acid composition of the inner and outer layers of porcine backfat as affected by energy level, sex and site. Journal of Food Science 33, 176–80.Google Scholar
Lawrence, T. L. J. (1974). The effect on bacon pig backfat iodine number and calorific value of feeding barley or maize based diets to give different growth rates. Journal of Agricultural Science, Cambridge 82, 177–80.Google Scholar
Lea, C. H., Swoboda, P. A. T. & Gatherum, D. P. (1970). A chemical study of soft fat in cross-bred pigs. Journal of Agricultural Science, Cambridge 74, 279–89.CrossRefGoogle Scholar
Leat, W. M. F., Cuthbertson, A., Howard, A. W. & Gresham, G. A. (1964). Studies on pigs reared on semi-synthetic diets containing no fat, beef tallow and maize oil: composition of carcase and fatty acid composition of various depot fats. Journal of Agricultural Science, Cambridge 63, 311–17.Google Scholar
Lutton, E. S. (1972). Lipid structures. Journal of the American Oil Chemical Society 49, 1–9.Google Scholar
Lynch, P. B., O'Grady, J. F. & Spillane, T. A. (1971). Effect of level and source of lysine and protein level sequence on performance of growing-finishing pigs. Irish Journal of Agricultural Research 10, 245–53.Google Scholar
Moore, J. H., Christie, W. W., Braude, R. & Mitchell, K. G. (1969). The effect of dietary copper on fatty acid composition and physical properties of pig adipose tissues. British Journal of Nutrition 23, 281–7.CrossRefGoogle ScholarPubMed
NCR–42 Committee On Swine Nutrition (1974). Co-operative regional studies with growing swine: Effects on vitamin E and levels of supplementary copper during the growing-finishing period on gain, feed conversion and tissue copper storage in swine. Journal of Animal Science 39, 512–20.Google Scholar
Seerley, R. W., Emberson, J. W., McCampbell, H. C., Burdick, D. & Grimes, L. W. (1974). Cooked soybeans in swine and rat diets. Journal of Animal Science 39, 1082–91.Google Scholar
Walker, N., Heaney, I. H. & McNally, D. H. (1972). The effect of plane of nutrition on the performance and carcass characteristics of pigs slaughtered on 100 kg liveweight. Journal of Agricultural Science, Cambridge 78, 449–55.CrossRefGoogle Scholar