USE OF DIFFERENTLY PROCESSED FULL-FAT SOYBEANS IN A DIET FOR PIG FATTENING

An experiment was conducted to evaluate the effects of different proce ssing technologies on the suitability of full-fat soybeans (FFSB) for pig fattening. In the feeding trial there were four groups with a tota l of 60 pigs. The diet of Group 1 (control) consisted of 30% com, 47.6 % barley, 19% soybean meal and 3.4% mineral and vitamin premix. The di ets of Groups 2, 3 and 4 consisted of 66.7% barley, 3.3% mineral and v itamin premix and 30% toasted, extruded and roasted FFSB, respectively . Daily weight pin and feed efficiency of Groups 1-4 were 771, 793, 81 6,840 g and 2.78, 2.68, 2.57, 2.44 kg, respectively. Slaughtering perf ormance and organoleptic criteria of meat were not affected. Significa nt differences in chemical composition of meat and back fat were found between groups. The fatty acid pattern of back fat was changed typica lly: feeding of FFSB resulted in a significantly lower content of satu rated and monounsaturated acids whereas the percentage of linoleic and linolenic acids increased.