Hogs are normally fed a hard fat, saturated fat, type diet. As I remember in feeds class, they type of oil/ fat in the feed determined the softness of the pork fat. But now that you mention the contribution of carbohydrates to make the fats too, Im left looking at the effect of both the carbohydrates and the fats. The animal nutrition professor made a point about hogs and their inability to alter the fats they digest and caution about overly soft adipose tissue due to feeding liquid at room temperature oil/fats in the diet. Perhaps information has changed since I learned all this MANY years ago.