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

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 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.