J. Anim Sci.
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J. Anim Sci. 1974. 39:1082-1091.
© 1974 American Society of Animal Science
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Cooked Soybeans in Swine and Rat Diets

R. W. Seerley1, J. W. Emberson2, H. C. McCampbell1, D. Burdick3 and L. W. Grimes1

University of Georgia, Athens 30602 and Richard B. Russell Agricultural Research Center, Athens, Georgia 30602

Abstract

The effects of heated unextracted soybeans (HSB) in diets fed to pigs and rats were studied in three separate experiments. In experiment 1, there were no differences (P> .05) in average daily gain, feed efficiency or carcass measurements between pigs fed diets with solvent extracted soybean meal (SBM) or diets containing ground full-fat soybeans which had been heated to 118 C for 40 minutes.

In experiment 2, pigs fed a diet containing soybeans heated to 143 C gained as fast and as efficiently as pigs fed either of two control diets which contained SBM and SBM plus 3.75% animal fat. Pigs fed a diet with soybeans heated to 132 C gained nearly as fast as the control pigs, but they required more (P < .05) feed per unit gain. Soybeans heated to 115 C were undercooked as indicated by lowered animal performance. Pigs which had been fed control diets or diets containing 132 or 143 C HSB had similar carcass measurements while pigs fed 115 C HSB had more (P< .05) backfat and less percent lean cuts. The different sources of soybean protein had an effect (P< .05) on percent of certain fatty acids in backfat and muscle. The HSB diets produced carcass backfat with a lower (P< .05) percent of saturated fatty acids and a higher percent unsaturated fatty acids. Taste panel evaluation of pork roasts indicated no difference (P> .05) due to treatment for muscle flavor, tenderness or juiciness.

Footnotes

1 Department of Animal Science, University of Georgia, Athens.

2 Present address: Extension County Agent's Office, Gwinnett County, Lawrenceville, Georgia.

3 Richard B. Russell Agricultural Research Center, A.R.S., U.S.D.A, Athens, Georgia.






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Copyright © 1974 by the American Society of Animal Science.