Use of differently processed full-fat soybeans in a diet for pig fattening

Abstract

An experiment was conducted to evaluate the effects of different processing technologies on the suitability of full-fat soybeans (FFSB) for pig fattening. In the feeding trial there were four groups with a total of 60 pigs. The diet of Group 1 (control) consisted of 30% corn, 47.6% barley, 19% soybean meal and 3.4% mineral and vitamin premix. The diets of Groups 2, 3 and 4 consisted of 66.7% barley, 3.3% mineral and vitamin premix and 30% toasted, extruded and roasted FFSB, respectively. Daily weight gain and feed efficiency of Groups 1–4 were 771, 793, 816, 840 g and 2.78, 2.68, 2.57, 2.44 kg, respectively. Slaughtering performance and organoleptic criteria of meat were not affected. Significant differences in chemical composition of meat and back fat were found between groups. The fatty acid pattern of back fat was changed typically: feeding of FFSB resulted in a significantly lower content of saturated and monounsaturated acids whereas the percentage of linoleic and linolenic acids increased.