Pork quality is influenced by nutrition, genetics, management, and pork-processing procedures. @entity1707 of lean genotype fed diets high in unsaturated fat may have thinner, lower-quality bellies with a soft fat composition. Therefore, we investigated the effects of supplementing 5% choice white grease that had been chemically hydrogenated to @entity1496 values of 80, 60, 40, or 20 on pork quality. Diets were fed to barrows and gilts of two genotypes (NPD [Ham-line x Manor hybrid] and PIC [406, 419, or 420 x C22]; n = 240) in a 4 x 2 x 2 factorial design. @entity1707 (76.8 kg of mean initial weight) were placed on test at a common age and were fed dietary treatments for 52 @entity12526 of PIC genotype were heavier at trial initiation, had higher feed intake and feed conversion ratio (F/G; P < 0.05), and greater backfat (26.3 vs. 24.0 mm; P < 0.001) and loin depth (59.0 vs. 55.3 mm; P < 0.001) compared with the NPD genotype @entity1707 . As the @entity1496 value of dietary fat was reduced, belly thickness increased (P < 0.05) and length decreased linearly (P < 0.05). Congruently, belly fat @entity1496 value decreased from 73.9 to 67.4 (linear effect; P < 0.001) and belly fat @entity31079 concentration declined from 20.6 to 16.3% (linear and quadratic effect; P < 0.001). The belly mono- and polyunsaturated fat ratio increased 29% as diet @entity1496 value declined from 80 to 20 (linear and quadratic effect; P < 0.001). Further, there was a linear increase (P < 0.001) in @entity10194 concentration of belly fat (C14:0, C16:0, and @entity40707 ) as dietary fat @entity1496 value declined. Quadratic (P < 0.005) effects were detected in the level of C18:1trans as @entity1496 value decreased from 80 to 20, paralleling dietary content. Dietary fat @entity1496 value did not affect fat digestibility, ADFI, or F/G. Pork belly quality was improved as defined by reduced @entity1496 value, @entity31079 content, increased @entity10194 content, increased thickness, and decreased length as dietary @entity1496 value decreased. Results indicate that reduction of dietary fat @entity1496 value by chemical hydrogenation has the desirable effect of improving pork quality and does not alter growth performance.

Hydrogenated dietary fat improves pork quality of XXXX from two lean genotypes.

@entity40707 :: ('CHEBI:28842', 'Chemical') :: ['C18:0'] @entity1707 :: ('9823', 'Species') :: ['pigs', 'Pigs'] @entity1496 :: ('MESH:D007455', 'Chemical') :: ['iodine'] @entity12526 :: ('9825', 'Species') :: ['d. Pigs'] @entity10194 :: ('CHEBI:26607', 'Chemical') :: ['saturated fatty acid'] @entity31079 :: ('CHEBI:61159', 'Chemical') :: ['C18:2']
@entity1707 :: (9823,Species) :: ['pigs']
