Fatty acid and triglyceride composition of pork lipid

In order to obtain more information on the properties of pork lipids, this study was undertaken to determine the fatty acid composition and triglyceride structure of pork lipid. The total lipids extracted from longissimus dorsi, infra spinum and rectus femoris muscles of triple cross pigs (Landrace×Large White×Hampshire) were separated into phospholipid and neutral lipid fractions, and the fatty acid composition of these lipids were determined by gas-liquid chromatography. Then, the fatty acid distribution in triglyceride was studied by means of pancreatic lipase hydrolysis, and the component triglycerides were calculated according to VANDER WAL'S 1, 3-random-2-random theory. There were significantly more C16:0 and C18:1 acid, and less C18:2, C18:3 and C20:4 acid in the longissimus dorsi total lipid as compared to either infra spinum or rectus femoris. In the neutral lipids, there were more C18:2 acid in infra spinum than the corresponding fractions in the other two muscles. Although phospholipid fractions of longissimus dorsi contained higher percentage of C14:0 and C18:1 acid and lower percentage of C18:2 acid than the other two muscles, there were no significant differences for fatty acid composition of phospholipid fractions between infra spinum and rectus femoris. In pork triglycerides, C14, C16 and saturated fatty acids were found to exist in higher concentrations in monoglycerides resulting from the action of pancreatic lipase than in the intact fats. On the other hand, C18 and unsaturated fatty acids were predominantly esterified at the 1- and 3-position of glycerol. The composition of triglyceride estimated on pork lipid was as follows: SSS, 7.48%; SSU, 31.02%; SUS, 3.09%; SUU, 12.51%; USU, 32.97% and UUU, 12.93%. And it was considered that the main component triglycerides in pork lipids were 2-palmito-1, 3-diolein, 1-oleo-2, 3-dipalmitin, 1-stearo-2-palmito-3-olein, triolein, 1-palmito-2, 3-diolein and et cetera.