The Physiological Effects of a Fat-Deficient Diet on the Pig

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Abstract
A purified ration containing 0.12% of fat in Expt. I and 0.06% fat in Expt. II produced the following external fat deficiency symptoms in weanling pigs: Scaly dandruff-like dermatitis on the tail, back and shoulders; loss of hair, the remaining hair being dull and dry; a brown gummy exudate on the belly and sides; necrotic areas on the skin around the neck and shoulders; and an unthrifty appearance. The addition of 1.5% corn oil to the diet of the pigs receiving the fat-free ration caused some recovery of these symptoms in 3 weeks of treatment. The pigs receiving only 0.06% ether ex-tractable material in their diet had a highly significantly slower growth rate than the pigs receiving 5.0% fat. Growth of these pigs tended to plateau after 63 days on the fat-free diet. The addition of 1.5% corn oil to the fat-free diet caused an immediate increase in the growth rate. Feed consumption was not affected by the amt. of fat present in the diet. Feed efficiency was not affected by the fat content of the ration in Expt. I, but was significantly lower in the pigs receiving 0.06% fat in Expt. II. Feed efficiency increased when 1.5% corn oil was incorporated in the fat-free diet. A significantly higher plasma vit. A level was maintained in the pigs receiving the fat-free ration in both expts. Fat had no significant effect on the hemoglobin, cholesterol, red blood cell and white blood cell content of the blood. Blood plasma total lipids were significantly higher in the pigs receiving 5.0% fat in their diet. Pigs receiving no fat in their diet had underdeveloped digestive systems and very small gall bladders. The thyroid glands of the pigs receiving 0.06% fat in their diets were enlarged. Sexual maturity was retarded in the pigs receiving only 0.06% fat in their diet. There was no significant difference in the saturation of the depot fat in the pigs receiving 5.0 and 0.06% fat, but the pigs that received 1.5% corn oil for 3 weeks had a slightly higher I2 number of the back fat. Vit. A storage was slightly higher in the pigs receiving 5.0% fat in their diets.