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pH, poorer WHC, higher cooking loss, and undesirable flavors in meat (Melton 1990).
paler color. Pork fat is more likely to be affected by alter-
Meat derived from pigs of these very dif- ation of dietary fat source than is beef fat
ferent genetic backgrounds does differ in because pigs have little capacity to biohydro-
quality characteristics (Brewer et al. 2002). genate unsaturated fats, depositing them in
Ellis et al. (1996) reported that Duroc pigs tissues in much the same form as they were
produce meat that is highly marbled and has consumed. Feeding pigs high levels of PUFA
good eating quality. Brewer et al. (2004) decreases saturation of carcass fat and has
reported that meat from Duroc/Landrace- and detrimental effects on pork quality (Whitney
Large White-sired pigs was higher in fat, et al. 2006). Unsaturated fatty acids result in
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