Unsaturated fatty acids in the nutrition of fattening pigs

Fat composition is a determining quality trait in pork, which is strongly influenced by feeding. An increased supply of dietary unsaturated fatty acids significantly modifies the fatty acid composition in fatty tissues. Monounsaturated fatty acids, such as oleic acid, influence to a certain degree the quality of depot fat as well, particularly when using more feeding fats. The replacement of the PUFA norm with the PUFA-MUFA index (PMI) does not impose a further restriction but rather extends the possibilities in diet formulation and optimisation. The new recommendation makes higher proportion of feeding fat possible while maintaining the risk level with respect to the fat quality of carcasses (fat index).