A chemical study of soft fat in cross-bred pigs

Abstract

SUMMARY Iodine values, melting (slip) points and fatty acid analyses for back (‘bung’) and perinephric (kidney) fats from 114 pure and cross-bred pigs are reported. In most cases the effects of breed were small, but half-Hampshire crosses showed a high proportion of pigs producing abnormally soft and highly unsaturated fats, though others were normal. Although a general correlation existed between iodine value and melting-point the relationship broke down in some cases, and the ratio of monoene to saturated fatty acids of carbon chain length 16 and 18 is suggested as a better chemical index of softness due to causes other than dietary lipid.