The Influence of Feeding Type on Quality and Nutritional Characteristics of Pork Fat

Abstract

The purpose of the study was to analyze the effect of feeding type on selected quality parameters and the nutritional characteristics of pork fat. Fats were extracted by using the modified Folch method from the groin, jowl and trimming shoulder of pigs fed two types of diets: liquid and dry. The peroxide values and fatty acid profiles, as well as their distribution, in the triacylglycerol molecules were determined. Additionally, nutritional indexes and thermal properties, including the oxidative stability of pork fat, were assessed. Among the tested fats, the groin fat was characterized by the best oxidative stability which did not depend on the diet type used. In the case of jowl and trimming shoulder, a higher share of monounsaturated fatty acids was determined in fats of pigs fed a liquid diet, whereas in the groin, jowl and trimming shoulder fats of pigs fed dry feed, a higher share of polyunsaturated fatty acids was found. Fats extracted from the groin, jowl and trimming shoulder of pigs fed a liquid diet showed a more favorable ratio of n-6 to n-3 acids. Despite the different feeding systems used, tested fats were characterized by a similar distribution of fatty acids in triacylglycerol molecules with a positive effect on fat digestibility. It is worth emphasizing that especially in the case of trimming shoulder fat, the influence of a diet used in pigs’ nutrition on quality parameters was noticeable. The trimming shoulder fat of pigs fed a liquid diet was characterized by a longer induction time of oxidation, contained less saturated fatty acids and presented a more favorable fatty acid profile with a beneficial distribution of fatty acids in triacylglycerol molecules.

Keywords

• pork fat
• dry feeding system
• liquid feeding system
• fatty acid profiles
• nutritional indexes
• oxidative stability