Influence of dietary fat on pork eating quality

This study compared the influence of dietary fat sources on meat quality, fatty acid composition and sensory attributes in pork. The experiment was conducted with 43 entire male pigs (Pietrain × (Landrace × Large White)) which were fed a basal diet without added fat (control diet) or supplemented with different sources of fat: animal fat (1%, AF1; 3%, AF3), soyabean oil (1%, SBO1) and calcium soaps of palm oil (1%, CaSPO1). Dietary fat supplementation did not significantly affect ultimate pH, colour, Warner-Bratzler shear force values, sensory attributes or SFA. Pigs fed SBO1 had the lowest proportion of MUFA and the highest of PUFA. In conclusion, these dietary fat sources could be recommended for inclusion in diets, at these levels, with no detrimental effect on eating quality. Despite finding no significant differences, the PCA afforded a comprehensive view of the predominating attributes of pork from animals fed the different fats.

► This study compared the influence of dietary fat sources on pork. ► The sources of fat used were animal fat, soyabean oil and calcium soaps of palm oil. ► Dietary fat supplementation did not affect pHu, colour, WBSF or sensory analysis. ► Pigs fed soyabean at 1% had the lowest percentage of MUFA and the highest PUFA. ► Dietary fat sources can be recommended with small differences on eating quality.