Fats and oils have traditionally been used to increase dietary energy levels for the early weaner\u00a0phase and for pigs raised in warm climates. Adding fat\/oil to the diet can improve feed to gain, reduce\u00a0manure output and also reduce dust levels in the barn. The correlation between saturated fat intake and\u00a0coronary heart disease in humans has also prompted inclusion of polyunsaturates into pig diets to\u00a0increase levels of ‘healthy’ fatty acids in pork. Enhancing pork’s fatty acid profile also has potential for\u00a0value-added marketing and improving pork’s market share. The benefits of feeding high polyunsaturate\u00a0levels have, however, been counterbalanced by problems with soft carcass fat, oxidative instability and in\u00a0the barn, high fat\/oil diets can bridge and block feeders.<\/p>\n
The effects of CLA have often been contrary to expectations. Generally fats\/oils are\u00a0expected to increase carcass fat, and polyunsaturates should generate soft fat, and a reduced backfat\u00a0level shouldn’t be coupled with increased marbling fat. Work thus far demonstrates that individual fatty\u00a0acids have the potential to effect carcass composition and pork quality differently and continued research\u00a0in this area may prove quite valuable as trends towards branded products and paying premiums for lean\u00a0content and quality continue.<\/p>\n