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Journal of Integrative Agriculture
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Replacing soybean oil with soy sauce-separated oil in the diets of finishing pigs: The impact on the safety and nutritional value of roasted pork meat

Teng Hui1, 2#, Zhengfeng Fang1, 2, 3, Yong Yang1, 2, Tao Liu4, Teng Pan5

1 Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China, Ya’an, 625014, China

2 College of Food Science, Sichuan Agricultural University, Ya’an, 625014, China

3 Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611134, China

4 Shimadzu (China) Co., Ltd., Chengdu, 610063, China

5 National Anti-Drug Laboratory Beijing Regional Center, Beijing 100164, China

 Highlights 

1. Substituting SSO for SO in diets (SSO-SO) reduced the n-6/n-3 ratio in roasted meat

2. The SSO-SO dietary substitution significantly increased EAA content in roasted meat

3. The SSO-SO dietary substitution significantly inhibited lipid oxidation in roasted meat

4. The SSO-SO dietary substitution significantly inhibited the formation of COPs in roasted meat

5. The SSO-SO dietary substitution reduced the n-6/n-3 ratio and increased the EAA content in digestion products

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摘要  

酱油是有着3000年历史的传统中式调味料。提高酱油生产加工过程中副产品酱油渣油(SSO)的利用效率对于挖掘其应用潜力至关重要。【目的】本研究首次探究了用 SSO 替代大豆油(SO)用于育肥猪饲料(SSO-SO)对加工猪肉制品品质影响的效果。【方法】通过从养殖到加工再到消化阶段的系统分析,评估了SSO-SO对烤猪肉加工过程中氧化水平和化学危害物形成,以及肉制品和消化产物中脂肪酸和氨基酸等营养组分组成的影响。【结果】结果表明,在营养方面,SSO-SO 使烤肉和消化产物中的∑n-6/∑n-3 分别降低了15%14%,并使消化产物中的必需氨基酸(∑EAAs)含量增加了6%。在安全性方面,SSO-SO 在一定程度上促进了蛋白质氧化和非极性杂环胺(HAs)的形成,但使烤肉中的硫代巴比妥酸反应物质(TBARs)降低了20%,胆固醇氧化产物(COPs)含量降低了20%70%。【结论】因此,在育肥猪的饲料中SSO-SO的应用能提高烤猪肉制品的安全性和营养价值。【创新性】酱油渣油有望成为n-3多不饱和脂肪酸(PUFA)强化猪肉加工的日粮油脂,且不会影响加工制品的安全和营养品质。



Abstract  

Soy sauce is a traditional Chinese seasoning with a history spanning 3,000 years Increasing the utilization efficiency of soy sauce-separated oil (SSO), a by-product of soy sauce processing, is essential for promoting its application potential. Therefore, this study is the first to investigate the use of SSO instead of soybean oil (SO) in the diets of finishing pigs (SSO-SO) to evaluate its impact on the safety and nutritional value of roasted pork meat via systemic tests (from breeding to processing and digestion). The results indicated that regarding nutrition, the SSO-SO reduced the ∑n-6/∑n-3 in the roasted meat and digestion product by 15 and 14%, respectively, and increased the essential amino acids (∑EAAs) content in the digestion product by 6%. In terms of safety, the SSO-SO promoted protein oxidation and non-polar heterocyclic amine (HAs) formation to some extent, while reducing the thiobarbituric acid reactive substance (TBARs) value by 20% and decreasing cholesterol oxide product (COPs) content by 20-70% in the roasted meat. This study suggests that SSO shows promise as an alternative oil for n-3 polyunsaturated fatty acid (PUFA)-rich pork processing without compromising safety and nutrition.

Keywords:  ∑n-6/∑n-3       cholesterol oxides products (COPs)       heterocyclic amines (HAs)       essential amino acids (EAAs)       in vitro digestion  
Online: 08 December 2025  
Fund: 

This work was financially supported by National Natural Science Foundation of China (32372366), the National Key R&D Program of China (2024YFD2101000).

About author:  #Corresponding author Teng Hui, E-mail: huiteng@sicau.edu.cn; Tel: +86-10-0835-2882363

Cite this article: 

Teng Hui, Zhengfeng Fang, Yong Yang, Tao Liu, Teng Pan. 2025. Replacing soybean oil with soy sauce-separated oil in the diets of finishing pigs: The impact on the safety and nutritional value of roasted pork meat. Journal of Integrative Agriculture, Doi:10.1016/j.jia.2025.12.015

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