Full-Fat Soybeans for Growing and Finishing Large White Turkeys

Abstract

Whole soybeans were presented to male turkeys from 8 to 23 weeks of age either raw or extrusion processed while the commercial meal was given in conjunction with added soybean oil or animal tallow to act as controls. Carcasses from each treatment were selected for analysis and evaluation on the basis of equal grade. Iodine numbers and fatty acid analysis confirmed a high degree of unsaturation with neutral lipid extracts of skin, breast and gastrocnemius muscle whenever soybean oil was predominant in the ration. Animal tallow as the dietary fat resulted in the highest degree of saturation. These alterations were primarily the consequence of shifts in oleic and linoleic acid.Evaluation in the eating quality of breast meat by an experienced panel indicated that differences were apparent and more associated with dietary fat source than the state of the soybean fed. Flavor of birds receiving soybean oil was significantly better than those given tallow, however, the reverse was true with respect to juiciness. No effect on tenderness was noted with any treatment.

Muscle Lipids

“…5 ) . When turkeys were fed diets rich in soybean oil the degree of unsaturation of the storage lipids increased relative to diets rich in tallow (Moran et al 1973). As a result, the softness of the depot fat was increased but sensory evaluation of juiciness decreased.…”