Crossbred pigs were used to test the interactive effects of dietary fat source and slaughter weight on dissected carcass composition and fatty acid composition of composite carcass samples. It was found that the fat source did not alter pork primal cut yields, nor were the percentages of carcass muscle, fat and bone affected by dietary fat source. However, percentages of the whole shoulder and ham decreased linearly and the percentages of loin and belly increased. Therefore, it was concluded that dietary fat source did not affect carcass composition; however, including 5% soybean oil in swine diets increased the polyunsaturation of pork, which could lead to economic ramifications associated with soft pork and pork fat.

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