AI Summary & Key Takeaways
AI InsightOur results demonstrate that full-fat soybeans may offer a better way to produce healthier beef with increased unsaturated fatty acids.
📌 3 Key Takeaways
Abstract
The effect of dietary full-fat soybean on performance and carcass characteristics of Hanwoo steers was investigated. Thirty steers (653 ± 52.96 kg) were allotted to control and full-fat soybean groups with a 210-day comparative feedlot trial. Steers were fed either the basal finishing diet (control) or control plus 5% full-fat soybean, using Calan gates for individual intake measurement. There was no difference in BW, feed intake, carcass weight, backfat thickness, loin muscle area, or meat color between groups. The average daily gain was greater (P < 0.05) in the soybean group compared to the control group. Steers fed soybean showed a lower feed conversion ratio than the controls. Marbling in the soybean group was greater (P < 0.05) than that in the control group. Supplementary full-fat soybean increased (P < 0.05) crude fat but decreased (P < 0.05) crude protein content in the longissimus muscle. Full-fat soybean increased (P < 0.05) total unsaturated fatty acids, including the levels of oleic, linoleic, and linolenic acid but, consequently, decreased (P < 0.05) total saturated fatty acids. Levels of conjugated linoleic acid, and its major precursor trans-vaccenic acid, were significantly increased by soybean supplementation. Our results demonstrate that full-fat soybeans may offer a better way to produce healthier beef with increased unsaturated fatty acids.