Differences in Tissue Fatty Acids and Cholesterol of Swine from Different Genetic Backgrounds

Abstract

Cholesterol and fatty acid composition of swine backfat, liver and psoas major muscle were analyzed in samples from purebred and crossbred market weight barrows. All animals had been fed a balanced 16% protein corn-soybean oil meal diet and managed identically. Differences (P<.05) between breeds were detected in cholesterol content of liver and muscle. Fatty acid composition and content of backfat, liver and muscle also differed (P<.05) between breeds and between offspring of individual sires of the same breed in the crossbred groups. These data indicate that lipid composition of pork can be affected by genetic means. Copyright © 1977. American Society of Animal Science . Copyright 1977 by American Society of Animal Science.