The Effect of Source and Level of Dietary Fat on the Fatty Acid Composition of Muscle and Adipose Tissue in Swine

Abstract In order to evaluate the effect of dietary fat on the modification of the muscle and adipose tissue of swine, 64 pigs weighing approximately 20 kg were assigned to treatment by weight and sex. Treatments were arranged in a 2 × 2 factorial design, with sunflower oil or a high-oleate sunflower oil at levels of 3 or 6% of the diet. Tissue samples were removed from the ham and loin, and the subcutaneous fat surrounding the ham and loin at 40,54,68, and 82 kg BW by shot-biopsy. Hogs were marketed at 106 kg BW and samples were also taken postslaughter. Fatty acid profiles were determined by gas chromatography. There were no ( P P P