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Fatty Acid Composition of the Inner and Outer Layers of Porcine Backfat as Affected by Energy Level, Sex and Sire
Author(s) -
KOCH D. E.,
PARR A. F.,
MERKEL R. A.
Publication year - 1968
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1968.tb01345.x
Subject(s) - stearic acid , linoleic acid , sire , palmitoleic acid , chemistry , oleic acid , composition (language) , palmitic acid , fatty acid , food science , zoology , biology , biochemistry , linguistics , philosophy , organic chemistry
SUMMARY— The effects of energy level, sex and sire upon the fatty acid composition of porcine fackfat were studied in two separate experiments. In both experiments, the inner layer of backfat consistently contained more total saturated fatty acids, primarily accounted for by stearic acid, and contained less palmitoleic, oleic, and linoleic acids than the outer layer. None of the variables in either experiment significantly (P >.0.5) affected the differences between layers. In Experiment 1, energy levels below 80% of full feed significantly (P < .01) decreased stearic acid content and increased linoleic acid content. In Experiment 2 the fatty acid composition of backfat from pigs fed 80% of full feed did not differ significantly (P > .05) from full‐fed pigs. Backfat from spayed gilts had significantly (P < .01) less linoleic acid than that from boars or barrows, while boars had a significantly (P < .01) higher content of linoleic acid than the other sexes. In Experiment 1, the backfat from barrows contained significantly (P < .01) more stearic acid than that from gilts. The data from both experiments indicated that sire significantly (P < .01) affected the linoleic acid content of the backfat, while the results of Experiment 2 also showed significant (P < .01) sire effects upon the palmitic, palmitoleic, and stearic acid contents.