4. Conclusions
The intramuscular fat content was higher in pork from pigs fed animal fat at 3% diet and lipid oxidation was higher also in pork from pigs fed animal fat at 1% and control diets. Meanwhile, the soyabean oil at 1% diet had the lowest values for both parameters. Furthermore, intramuscular and subcutaneous fatty acid profilewasmainly affected by the inclusion
of soyabean oil at 1% in the diet, showing the lowest monounsaturated and the highest polyunsaturated pork fat. The different dietary fat sources at the levels we used in this research gave rise only to limited differences on pork quality.