The body fats of the pig

Abstract

The samples analyzed came from a sow fed on a diet containing 1/2-1 part of fish-meal. The molar content of C18 acids was about 70%, being about 73% with very unsaturated fats and about 65% with saturated fats. The saturated acids varied from about 30% in outer back fat (shoulder end) to about 50% in leaf (perinephric) fat. The degree of saturation was influenced largely by the relative amounts of stearic and oleic acids present in the respective fat depot. The increase of stearic acid was mainly at the expense of oleic acid and not linoleic acid. The per cents of unsaturated acids of the C20 and C22 series were greater in all samples than shown by normal lards, which shows the ready assimilation of linoleic acid and tends to confirm the trade experience that fish-meal diets lead to the production of extremely soft fat.