The effects of dietary fat sources, levels, and feeding intervals on pork fatty acid composition.

Two experiments investigated the quantitative relationship between dietary fat and fatty acid composition of pork. Experiment 1 was designed to establish the rate of decline for linoleic acid and iodine value of pork fat during the late fattening phase following a dietary reduction. Gilts (n = 288) were fed diets varying in linoleic acid content from 4.11 to 1.56% for 4, 6, or 8 wk prior to slaughter. The maximum rate of decline was 2% 18:2 per week and 2.5 iodine value units per week. Experiment 2 evaluated the effects of dietary fat source and level on carcass fatty acid composition and on pork quality characteristics. Barrows (n = 147) and gilts (n = 147) were allocated to seven dietary treatments for the last 6 wk of the finishing phase. Diets contained 0, 2.5, or 5% dietary fat comprised of 100, 50, or 0% beef tallow. The balance was provided by animal-vegetable blended fat. As the level of tallow increased there was a linear decrease (P < 0.05) in 18:2 content and iodine value of carcass fat. Conversely, 16:1 and 18:1 increased linearly (P < 0.05) as tallow increased. However, 16:1 decreased linearly (P < 0.05) as level of fat increased. As the level of tallow was increased a greater reduction in 18:2 and iodine value was observed in diets with 5% dietary fat compared to diets with 2.5% fat (P < 0.05). These results indicate that reduction of dietary PUFA content had the desired effect of lowering 18:2 content and iodine value of pork fat and that significant alterations could be elicited in as little as 6 to 8 wk of feeding.