Abstract
The effects of the difference in the depth of subcutaneous fat at shoulder position of the swine on the physicochemical properties of fat were examined. Twelve 40kg LWD crossbreed swine were supplied the same formula feed until weight increased to 110kg. Subcutaneous fat was collected from around the fourth thoracic vertebrae of the right side of a dressed carcass. The collected subcutaneous fat was separated into inner layer and outer layer, and they were divided into body surface side and coelom side. The melting point and fatty acid composition of the two sides were compared. As a result, there was no difference in the fatty acids and melting points between the sampling sites in the inner layer of subcutaneous fat. As for the outer layer of subcutaneous fat, the melting point of the body surface side was significantly lower (P<0.01), the stearic acid content was lower, and the oleic acid content was higher than the coelom side, but there was no difference in the linoleic acid content of the two sides. It was found that the shallow and deep parts of the outer layer subcutaneous fat showed a difference in their physicochemical properties therefore it is suggested that the same amount of specimen should be subjected to physicochemical analysis, where as any part is applicable to the relevant analysis for the inner layer.
