Quality of subcutaneous, intermuscular and intramuscular fat tissue using elevated quantities of medium chain fatty acids in pig fattening

Abstract

Abstract The present study comprised fat tissue samples of 46 (partly 23) pig carcasses randomly obtained from each one of four production systems: common fattening, pigs fattened on a low‐fat diet and pigs grown on diets enriched with medium chain fatty acids (MCFA) in low or high amounts (0.3% and 3.6% C 8 with C 14 , respectively). As models for subcutaneous, intermuscular and intramuscular fat tissues, back fat, dissected belly fat tissue and belly meat were used. In all fat tissues, the contents of MCFA were significantly elevated only with the high dietary content of MCFA, with a preferential retention of the MCFA in the storage tissues. In the MCFA supplemented groups, linoleic acid contents were slightly lower in subcutaneous and intermuscular fat as compared to the control group, in the group with the low‐fat diet linoleic acid was considerably lower in all tissues. In spite of the only marginal differences in fatty acid pattern, the penetrometrically assessed firmness of backfat as well as the oxidative resistance of back and belly fat were almost twice as high in the high‐MCFA group as in the other groups. In the low‐fat group, water content of the back fat (16.9%) was higher than the average of the other groups (14.5%). The implications for routing assessment of fat tissue properties at slaughter plants are discussed.