Effects of high oleic full-fat soybean meal on broiler live performance, carcass and parts yield, and fatty acid composition of breast fillets

Authors: MUHAMMAD, ALI - University Of Georgia; JOSEPH, MICHAEL - North Carolina State University; ALFARO-WISAQUILLO, MARIA CAMILA - North Carolina State University; QUINTANA-OSPINA, GUSTAVO ADOLFO - North Carolina State University; PATINO, DANNY - North Carolina State University; Vu, Thien; Dean, Lisa; Fallen, Benjamin; Mian, Rouf; Taliercio, Earl; Toomer, Ondulla; OVIEDO-RONDON, EDGAR ORLANDO - North Carolina State University

Submitted to: Poultry Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/20/2023
Publication Date: 3/1/2024
Citation: Muhammad, A., Joseph, M., Alfaro-Wisaquillo, M., Quintana-Ospina, G., Patino, D., Vu, T.C., Dean, L.L., Fallen, B.D., Mian, R.M., Taliercio, E.W., Toomer, O.T., Oviedo-Rondon, E. 2024. Effects of high oleic full-fat soybean meal on broiler live performance, carcass and parts yield, and fatty acid composition of breast fillets. Poultry Science. 103(3):103399. https://doi.org/10.1016/j.psj.2023.103399.
DOI: https://doi.org/10.1016/j.psj.2023.103399

Interpretive Summary: The use of high-oleic, full-fat soybean meal as opposed to defatted soybean meal in broiler diets offers an opportunity to improve the nutritional content and quality of poultry meat. This study examined the use of a high-oleic, full-fat soybean meal diet on broiler growth performance, meat quality and meat fatty acid composition. The results demonstrated that while dietary treatments did not affect cut-up component yield (legs, wings, breast, skin, fat) or breast meat quality (moisture, cooking, color) parameters, chicken breast fillets from broilers fed the high-oleic, full-fat soybean meal diet had 54 to 86% more oleic unsaturated fatty acid content and significantly reduced saturated fatty acid content relative to broilers fed a defatted soybean meal diet. This information will help the poultry industry in feed formulations that utilize ingredients with potential to produce value-added meat products. At the same time, soybean breeders will benefit from these findings as they develop new high-oleic cultivars for human consumption and animal food production.

Technical Abstract: The effects of high oleic oil full-fat (HO-FF) soybean meal (SBM) on broiler meat quality could lead to value-added food products. This experiment evaluated the effects of dietary normal oleic extruded expelled (NO-EE), normal oleic full-fat (NO-FF), or HO-FF SBM on live performance, carcass and parts yield, and breast fatty acid composition. Diets were formulated to be isoenergetic and isonitrogenous. A total of 540 Ross-708 male broilers were raised on floor pens with 18 broilers/pen and 10 replicates/treatment. Data were analyzed in a completely randomized design. Chickens were fed with a starter (0–14 d), grower (15–35 d), or a finisher diet (36–47 d) up to 47 d. Chickens were weighed at 7, 14, 35, and 47 d. At 48 d, 4 broilers per pen were processed. Breast samples were collected and evaluated for quality and fatty acid content. Broilers fed diets with NO-EE were heavier (P < 0.05) than chickens fed diets with full-fat SBM (NO-FF and HO-FF) at d 7, 14, 35 while feed conversion ratio (FCR) of NO-EE was best (P < 0.05) at 7 and 47 d. Carcass yield was also higher for broilers fed NO-EE than the other treatments. Diet did not affect parts yield, breast meat color, cooking, drip loss, white stripping, or SM quality parameters. More breast fillets without wooden breast (score 1) were observed (P < 0.05) for NO-FF than the other 2 treatments. The breast meat fatty acid profile (g fatty acid/100 g of all fatty acids) was significantly affected (P < 0.001) by diet. Broilers fed the HO-FF SBM diet had 54 to 86% more oleic acid, 72.5% to 2.2 times less linoleic acid, and reduced stearic and palmitic acid levels in the breast meat than NO-FF and NO-EE. In conclusion, feeding HO-FF to broilers enriched the oleic acid content of their breast meat while reducing the saturated fatty acid content relative to the NO-FF and NO-EE treatment groups.