Influence of Changing the Kind of Fat in the Diet at Various Weight Intervals on Carcass Fat Characteristics of Swine

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Abstract
Twenty hogs were divided into five groups of equal numbers of which four groups were fed a soft fat producing basal diet containing 10% soybean oil. Three groups were fed to varying specified weights at which time coconut oil, a hardening oil, replaced the soybean oil until the hogs reached slaughter weight. The fourth group received soybean oil from weaning weight to market weight, while the fifth group received coconut oil for the same period. When the hogs were fed coconut oil from weights of 150 to 205 lb. during the last 30 days of the fattening period, carcasses were satisfactory in firmness. Determinations made on the fat showed decreases in iodine number as the length of feeding period on coconut oil increased. Decreases were similarly found for linoleic, linolenic and arachidonic acids. Fat stability tests conducted by determining periodically the peroxide values on stored cured bacons of each carcass supported the fatty acid composition values and manual firmness scores. Copyright © . .