The body fats of the pig

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Abstract
The back fat of a sow was divided into 5 layers. The component acids of the 3 "inner" layers were found to be practically identical, but the outermost layer contained slightly less palmitic acid and about 4% less stearic acid, and correspondingly more oleic acid. The inner part of the "outer" layer was intermediate in composition, resembling the inner layers more closely. The data confirm the conclusion of Henriques and Hansen, that there is a close relation between increase in saturation of the fat and increasing body-temp. The greater part of the back fat (i.e., the portion beneath the "streak") was evidently completely homogeneous and made up of the same mixture of mixed glycerides containing constant proportions of the various component acids. The depot fatty acids contained ca. 15% of linoleic acid and 1-2% of highly unsaturated acids of the C20 and C22 series. These values are probably not due to the diet (maize meal, thirds and whey) of the animal but are characteristic of pigs of considerable age.

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