Die Bodenkultur - Journal for Land Management, Food and Environment


Influence of feeding on the fat quality of fattened pigs


A pig fattening trial was conducted for testing the effect of various rations of the Same energetic value used by Austrian farmers for pig fattening on carcasses, especially on fat quality. Five groups in each case with twelve pigs were fattened from 37 kg to 110 kg live weight at Ritzlhof experimental station.

Applied rations differed primarily in concentration of maize, barley and wheat, respectively. Four groups had a percentage of maize between 65 and 45. In group 5 the whole maize was replaced by wheat.

The group without maize had 9% lower daily weight gain and feed efficiency than the other groups. The differences between the groups in carcass yield were not significant.

The content of saturated fatty acids in subcutaneous and abdominal fat was obviously higher in the group without maize and the ratio of polyunsaturated to saturated fatty acids was smaller than in the other groups. So, in this group also the melting points of fat were higher and the subjectively determined consistency was better.

The use of high amounts of maize injured the fat consistence. This caused an abounded appearance of quality defects by subjective view of backfat. Quality of abdominal fat in all groups was good.

Key-words: pig fattening, fat quality, fatty acids, melting points, maize, meat quality.