Effect of Cooked Soybeans on Performance, Fatty Acid Composition and Pork Carcass Characteristics

Abstract

Early experiments indicated that soybeans were not a suitable protein supplement for swine because of their softening effect on the pork (Robison, 1930; Bull et al., 1931; Vestal and Shrewsbury, 1935; Helser et al., 1939; Hostetler and Halverson, 1940). However, cooked soybeans have been shown to be an excellent source of protein for growing-finishing swine (Robison, 1930; Shrewsbury, Vestal and Hauge, 1932; Vestal and Shrewsbury, 1935; Jimenez et al., 1963). More recently renewed interest has developed in feeding cooked soybeans with the development of new cooking equipment. The infra-red cooking method has been evaluated as a means of processing unextracted soybeans for poultry by Featherston and Rogler (1966) who reported chicks fed infra-red heated soybeans grew as rapidly as those fed a corn-soybean meal diet. The objectives of the experiment reported herein were to evaluate the effect of infra-red cooked soybeans on performance and on quantitative, qualitative and chemical properties of porcine muscle from swine having considerably more lean and less fat than the type of swine used in earlier experiments.