The Effect of Paring Meal Rations of Fatty Acid Composition of Pork Fat

Eugenia  Magpantay-castillo,; Leopoldo  Castillo,; Julian  Banzon,

The Effect of Paring Meal Rations of Fatty Acid Composition of Pork Fat

Eugenia Magpantay-castillo | Leopoldo Castillo | Julian Banzon

Abstract:

The fatty acid composition of fat from swine fed with rations that contained paring meal was determined by gas-liquid chromatography. Seven fatty acids were detected and quantitatively determined. Results show that addition of 20% and 30% paring meal to the diet caused a highly significant increase (P < .01) in the total content of saturated fatty acids in both backfat and leaf fat as compared to that of the control. A significant decrease of stearic acid was also noted in the backfat but not in the leaf fat. No significant change in oleic and linoleic percentage in pork fat was observed with the addition of paring meal. Effect of shifting diet on fatty acid composition decreased significantly (P<.05) in the c10 -C1 6 saturated fatty acid of the back fat and leaf fat as compared with the unshifted group of pigs. This implies that the nature of fatty acids could be altered by changing the ration for a sufficient length of time during the finishing period of fattening pigs. Addition of paring meal in the ration of pigs has a greater effect on the saturated fatty acids of the leaf fat than the backfat.

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