Simultaneous determination of total lipid, cholesterol and fatty acids in meat and backfat of suckling and adult pigs

Total lipid, cholesterol and fatty acids were determined in the meat, backfat and skin of suckling pigs and in meat cuts and backfat of adult pigs. Mean total lipid was similar (3.2–3.8%) in the meat of the suckling pigs and the adult pork loin, but lower (2.4%) in fresh ham. In the backfat, the values were 50, 68 and 92% for suckling (15 and 21 days) and adult pigs, respectively. Mean cholesterol levels were similar (98 and 95 mg/100 g) in the meat of the suckling pigs, and higher than those of pork loin and fresh ham (49 and 44 mg/100 g). The values obtained in the backfat were 102, 79 and 33 mg/100 g for the 15 and 21 day old and adult pigs, respectively. Of 47 fatty acids quantified, the principal components were 18:1n9, 16:0, 18:2n6, 16:1n7, 18:0, 18:1n7 and 14:0, although there was some inversion of the order.