The global objective was to establish the effects on the lipid composition of pork and adipose tissue, when relevant changes in the fatty acid composition of fats added to the feed were introduced.

• First, we studied the optimization of % linoleic acid in pork and back fat, as a result of the increase of the % of polyunsaturated oil added to the feed. Also, the ability of various breeds to modify the % of linoleic content was assessed.
• Then we studied the ability of pigs to deposit in back fat other relevant fatty acids, such as oleic, linolenic or trans monounsaturated fatty acids which can affect the nutritional and health value for human consumption