Effects of Fattening Ways on Fatty Acid Composition in Diannan Small-ear Pig

In order to study the effect of fattening ways on fatty acid composition in Diannan small-ear pig and to produce high quality pork, three ways were designed, including fattening in farm, limited fattening and grazing with supplementary food,to analyze the fatty acid content of longissimus dorsi, back fat and abdominal fat. The results showed that the contents of oleic acid, monounsaturated fatty acids and saturated fatty acids from limited fattening group and grazing with supplementary food group were higher than those from fattening in farm group by 2.27%, 0.86% and 9.19%(P0.01) and 9.46%,9.34%and 7.23%(P0.01), respectively. The contents of linoleic acid, linolenic acid, polyunsaturated fatty acids and unsaturated fatty acids composition were lower than those from fattening in farm group by 24.30%,83.62%,31.00% and 6.90%(P0.01) and 49.65%,71.19%,51.33% and 5.41%(P0.01), respectively. Limited fattening and grazing with supplementary food could increase the contents of oleic acid, saturated fatty acids and monounsaturated fatty acids and decrease the contents of linoleic acid, linolenic acid and polyunsaturated fatty acids in Diannan small-ear pig. For indigenous pigs such as Diannan small-ear pig and so on, if the conditions permit in the production regions, we can choose the appropriate limited fattening and grazing with supplementary food to produce high oleic acid, low linoleic acid of high quality pork and to improve the breeding benefit.