Characterization of lipid in loin and bacon from finishing pigs fed full-fat soybeans or tallow

This experiment tested whether the lipid composition of pork could be altered by changes in dietary lipid, and what effects these changes would have on production and meat characteristics. Pigs were fed diets containing 10 or 20% extruded full-fat soybeans (FFS) or 4% tallow for a 3- or 6-wk finishing period, with a corn-soybean meal diet fed as a control. Seventy barrows and 70 gilts were allotted into seven treatment groups with four pens per group. Analysis was on 28 experimental units, which were composite samples from pens. The significance of treatment, sex, and treatment X sex interaction F-statistics was evaluated on chloroform-methanol extractable total lipid, triacylglycerol, phospholipids, cholesterol, individual fatty acids (FA), and the major classes of FA obtained from longissimus muscle and bacon. Treatment effects (P 0.05) were detected for cholesterol content of longissimus and for total lipid and phospholipid content of bacon. Treatment effects (P 0.01) were detected for monoenoic, dienoic, and polyenoic (P) FA in both tissues, and for saturated (S) FA in bacon (P 0.05). Treatment effects (P 0.001) were detected in both tissues for the P:S ratio. The P:S ratio increased 54% for longissimus and 100% for bacon in the pigs fed FFS for 6 wk compared with pigs consuming a corn-soybean meal diet