This study examines two aspects of corporate social responsibility (social and environmental CSR) in 15 Asian countries. The performance of fi rms in these Asian countries on the two types of CSR is also assessed relative to country economic, political and social conditions, and compared with those of other regions (Western Europe, East/Central Europe, Australia/New Zealand, US/Canada, Middle East and Africa). Drawing from over 8700 surveys of fi rms in 104 countries, this study demonstrates substantial country and regional differences in CSR. Firms are embedded in different country contexts, with differing underlying institutional capacities. Strong revealed relationships between CSR and country economic, political and social contexts refl ect the importance of a country's development of such institutional capacity to promote and support CSR practices.

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This work was undertaken to study the effect of dietary fat source on the fatty acid profile of pork, and to evaluate the effect of inclusion of vitamin E in pig diets on lipid oxidation of pork tissue and processed pork products. Fifty-six pigs were allocated to four treatments, that included two dietary fat sources and two levels of vitamin E inclusion. Dietary fat was derived from either tallow, a source of saturated fatty acids (SFA), or from a mixture of soybean and linseed oils, which contain polyunsaturated fatty acids (PUFA). Vitamin E was included at either 0% or 0.011% of the diet. Growth and carcass characteristics were not affected by the dietary treatments. Dietary fat source affected the fatty acid profile of the longissimus muscle and subcutaneous fat tissue, with the PUFA diet resulting in significantly more polyunsaturated fatty acids in the tissues, and more favourable ratios of SFA to PUFA and C18:2 to C18:3 in terms of human health considerations. Lipid oxidation was significantly greater in tissues and processed products from PUFA-fed pigs. Inclusion of vitamin E in the diets, however, reduced the extent of lipid oxidation in the meat and meat products. Dietary manipulation of the fatty acid profile of pigs is an effective means of altering the fat composition of pork in order to provide human consumers with a healthy product. Vitamin E is effective as an antioxidant agent, particularly where processed products are concerned.

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