IA State Univ. Report 2012: Carcass Lipid Iodine Values Taken from Three Carcass Sites are Affected by Dietary Fat Level and Source during the Finishing Period

The inclusion of unsaturated fats in pig diets has raised issues related to pork carcass lipid quality. The objective of this experiment was to develop a more comprehensive understanding of how dietary fat affects the composition of body fat during the finishing period and at market. A total of 42 gilts and 21 barrows (PIC 337 X C22/29) with an average initial weight of 77.8±3.06 kg were allotted based on sex and weight to 7 treatments: 3 and 6% of each of tallow (TAL; iodine value (IV)=41.9), choice white grease (CWG; IV=66.5) or corn oil (CO; IV=123.1), and a control (CNTR) corn-soy based diet with no added fat. Pigs were individually housed to track dietary fat and energy intake. Pigs were weighed and adipose samples were collected from the jowl, belly, and loin on days 0, 18, and 35 and at harvest. Iodine value was determined on diet and carcass lipid samples.