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Effect of Breed and Diet Containing Cooked Soybeans vs. Extracted Soybean Meal on Pork Carcass Characteristics¹

University of Missouri, Columbia 65201

Abstract

Two feeding trials involving 64 pigs from four breeds were conducted to evaluate the effect diets containing either whole roasted soybeans (WRS) or extracted soybean meal have on live animal performance and various quantitative and qualitative carcass characteristics. The initial weight of the pigs at the beginning of the experiment was approximately 31 kilograms. All pigs were slaughtered at a live weight of approximately 102 kilograms.

Pigs on diets of either WRS or extracted soybean meal performed similarly in terms of rate of gain and feed efficiency and no significant differences were observed in quantitative carcass characteristics attributable to diet.

Adipose tissues from the 10th to 12th rib area over the longissimus muscle and from the perirenal depot were softer (P<.05) from pigs that received WRS than from pigs that received soybean meal. Similarly, extracted lipid from these tissues was more unsaturated in pigs that received WRS in their diet.

Backfat and perirenal fat from Hampshire pigs was softer and more unsaturated (P<.05) than that from Duroc, Yorkshire or Crossbred pigs.

Dry cured bacon from Hampshire pigs was softer than that from Duroc pigs. Bacon from pigs that received WRS was softer than that from pigs that received soybean meal, however, slicing characteristics were not adversely affected.

¹ Contribution from Missouri Agricultural Experiment Station. Journal Series No. 6600. Approved by the Director.

² Present address: Universidad Nacional, A.A. 568, Medellin, Colombia, S.A. The senior author acknowledges the financial assistance and support of the University of Nebraska Mission in Colombia and the National University of Colombia for graduate study at the University of Missouri.