Influence of different fats in pig feed on fatty acid composition of phospholipids and physical meat quality characteristics

Two feeding experiments (i, ii) were conducted to investigate the influence of different dietary fats on the fatty acid (FA) composition of phospholip ids as well as meat quality in pigs. In each experiment 12 x 4 siblings of Swiss Landrace or Large White breed were allocated to one of four Feeding t reatments according to sex, breed, and litter and fattened from about 25 to 105 kg liveweight. Pigs were fed a control diet (barley, wheat, soybean me al) or the control diet supplemented with 7% pork fat, 4.95% olive oil or 3 .17% soybean oil (i) or 5% of olein or stearin fraction of pork fat or hydr ogenated fat (ii). The dietary FA composition was reflected in the FA composition of phospholi pids in M. long, dorsi and triceps brachii. However, the unsaturated to sat urated ratio was not affected by the dietary intake of polyunsaturated FAs and was only slightly increased by the olive oil supplementation. Trans FAs including conjugated linoleic acid were incorporated into phospholipids on ly to a small extent. The dietary altered fatty acid composition of phospho lipids did not cause any effect on pH, cooking toss, texture, or colour of pork, but meat quality as well as the proportion of saturated FA, arachidon ic acid, and n-3 fatty acids were significantly influenced by genetic effec ts.