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The effects on finishing pigs (80-100 kg BW) fed diets supplemented with oil sources containing different ratios of unsaturated to saturated fatty acids (UFA:SFA ratio) were evaluated in 15 barrows and 15 gilts (Duroc × Large White × Landrace). Three experimental diets were evaluated using a randomized complete block design, with broken rice, soybean meal and rice bran as the main feedstuffs in the control diet. Diets 2 and 3 consisted of the control diet supplemented with 3% oil, with UFA:SFA ratios of 2.5:1 and 5:1, respectively. Overall, there was no significant difference ( P  &gt; 0.05) found in the average daily gain (ADG) of the pigs fed the treatment diets; however, the pigs fed the control diet and diet 3 had better ( P  &lt; 0.05) feed conversion ratios (FCR) than the pigs fed diet 2. The pigs fed diets 2 and 3, which were supplemented with oil at UFA:SFA ratios of 2.5:1 and 5:1, had greater ( P  &lt; 0.05) average daily feed intakes (ADFI) than the pigs in the control group. Additionally, it was found that the gender of the pigs had an effect ( P  &lt; 0.05) on the FCR. Interaction effects between the experimental diets and the gender of the pigs ( P  &lt; 0.05) were found in the ADFI and FCR. There were no significance differences ( P  &gt; 0.05) among the treatment groups with regard to the carcass quality of the pigs; however, it was found that the gilts had greater ( P  &lt; 0.01) loin eye areas than the barrows fed diets 2 and 3 and the loin eye area of pig fed diet 2 was the largest ( P  &lt; 0.05). In the case of the meat quality parameters, it was clearly found that the pigs fed the control diet had a greater ( P  &lt; 0.05) lightness (L ∗ ) in the meat colour, and the lowest cooking loss was found in the pigs fed the diet supplemented with fat containing the UFA:SFA ratio of 5:1. Overall, the dietary treatment did not significantly affect the drip loss, thawing loss and shear force of the pork. In conclusion, the supplementation of oil with UFA:SFA ratios of 2.5:1 and 5:1 has the potential to improve pork quality.

Effects of the ratio of unsaturated fatty acid to saturated fatty acid on the growth performance, carcass and meat quality of finishing pigs