Prediction of Loin, Belly and Jowl IV Based on Diet Composition Verses Daily Fatty Acid Intake

and Implications Iodine value product (IVP) is commonly used to predict carcass fat iodine value (CIV). However, when higher fat diets are employed, IVP tends to emphasize the quantity of fat in the diet more than the composition of that fat. The objective of this experiment was to compare the effectiveness in predicting CIV by IVP versus individual fatty acid content in the diet or their daily intake. Forty-two gilts and 21 barrows (PIC 337 × C22/29) with an average initial weight of 77.8 ± 0.38 kg were allotted based on sex and weight across 7 treatments: a control diet with no added fat, and 6 diets containing either 3 or 6% of tallow, choice white grease, or corn oil. Pigs were individually housed to measure daily fatty acid intake. Adipose samples were collected from the jowl, loin, and belly at harvest (d 55). Of all the fatty acid intakes measured, only increased linoleic acid intake (LAI) generated a strong coefficient of determination in a positive correlation with CIV (CIV = a predictor of CIV. Under the conditions of this experiment, a CIV standard of 74 g/100 g can be met by limiting LAI to less than 111 g/d. Linoleic acid is clearly the fatty acid that most affects CIV. Introduction For over ninety years it has been demonstrated that increasing the concentration of unsaturated fatty acids in the diet results in more unsaturated fat in the pig carcass. Based on this phenomenon, it is logical that fat composition in the pig carcass can be predicted from the fat composition of the diet. This prediction has been attempted through the use of IVP, a value that is based on an equation that includes both the IV of the diet and the level of fat in the diet times a constant of 0.10. Although widely employed in the pig industry, the IVP equation has an inadequacy which becomes particularly apparent when higher fat diets are employed. Specifically, IVP places more emphasis on the inclusion level rather than the composition of the dietary fat.