How to Utilize Full-Fat Soymeal with High-Oleic Genetics in Swine Diets
In pork production, feed costs account for 70% of total production costs. Producers are investing in technology to boost feed efficiency without sacrificing animal performance and production standards. With the availability of high-oleic soy (HO) increasing, the economic implications of this technology are now being studied.
At the Midwest ASAS Meeting, new research reported improved performance in swine fed HO processed with high-shear dry extrusion in grow-finish swine diets. The results revealed that high-oleic full-fat soymeal (HOFFS) improved overall swine feed efficiency compared to the other treatments and reduced average daily feed intake and increased backfat by 8% versus solvent-extracted soybean meal (SBM). Additionally, swine fed conventional full-fat soymeal (CFFS) improved feed efficiency compared to the SBM diet. Both FFS diets were processed with high-shear dry extrusion, confirming past research where swine feed efficiency was improved. Carcass weights and loin depth were not different across treatments and resulted in maintained growth outcomes comparable to the SBM diet.
Another study confirmed that higher levels of monounsaturated oleic acids were found in subcutaneous fat, suggesting the influence of HO on the pork’s integrity and shelf-life. Taken together, these are the key benefits for producers feeding extruded HO-FFS compared to SBM.
- Improved feed efficiency reduced the total feed needed to reach the same market weight fed FFS compared to SBM.
- Reduced average daily feed intake while maintaining expected growth outcomes improved cost savings.
- Predictable market gains due to consistency in carcass traits and growth performance.
- Boost in pork quality with increased subcutaneous fat (i.e., backfat) – a source of pork’s tenderness and juiciness – without changes to the overall carcass integrity and no significant increase in iodine.
For producers seeking technology improving to improve animal performance, the use of high-shear dry extrusion to process conventional and HO-FFS ingredients offers a compelling solution to capture both energy and performance benefits in modern pig diets.
