1,2,3  they found that content of monounsaturated fatty acid (MUFA) in the subcutaneous fat and in the intramuscular loin and ham increases when barley is administered while content of palmitic acid and total saturated fatty acids decreases. An increase of intramuscular fat means an increase of juiciness, tenderness and flavor in loin and hams. Oleic acid is beneficial to human health and can generate volatile aldehydes which enhance taste and smell of curing ham products. However, saturated fatty acids have an adverse effect. Besides, barley is poor in proteins and vitamin A, but rich in energy and its use at the end of the growing period of heavy pigs as main feeding, without vitamin-mineral concealer means an important reduction of the ratio protein/energy of feed apart from reducing intake of vitamin A by animals.