Effects of various added dietary fat sources, anatomical location, and sex on intramuscular fatty acid profiles of growing-finishing swine

Intramuscular (i.m.) adipose tissue samples were taken from the deep pectoral (DP), Longissimus (ML), and Gluteus medius (GM) of 96 barrows (n = 48) and gilts (n = 48) in four replications to evaluate the effects of various dietary fat sources, anatomical location and sex on fatty acid profiles of growing-finishing pigs. Dietary treatments were: 1) control (C); 2) 40% rice bran (RB); 3) 10% poultry fat (PF); 4) 10% lard (L); 5) 10% restaurant grease (RG); and 6) 10% animal-vegetable fat blend (A). Water and diets were provided for ad libitum consumption from 25 kg to slaughter (105 kg BW). Pigs were humanely slaughtered, chilled, and i.m. samples collected at 24 h post-mortem. Then i.m. samples were extracted and methylated and total myristic, palmitic, palmitoleic, stearic, oleic, linoleic, linolenic, saturated fatty acids (SFA), monounsaturated fatty acids (MFA), and monounsaturated:saturated ratios (M:S) and sex differences were determined. Feeding PF or L increased ( P