Van Lunen, T. A., Hurnik, D. and Jebelian, V. 2003. Growth performance, carcass quality, meat quality and fatty acid composition of pigs fed diets containing extruded soybeans. Can. J. Anim. Sci. 83: 45-52. Two hundred gilts and 200 barrows, housed within sex in pens of 25, were randomly allotted to two replications of four dietary treatments to determine the effects of incorporating 30, 20, 10 or 0% extruded soybeans (ESB), displacing a commercial protein supplement, in barley-based grower and finisher diets for pigs. Growth, feed intake and carcass quality of the pigs, and meat quality and fatty acid composition of the pork from a random subset of the pigs on test were determined. No sex × diet interactions were observed. ESB inclusion rate had no effect on growth rate; however, per-pen feed consumption decreased numerically with increasing ESB resulting in an improvement in feed efficiency. The 30% ESB inclusion rate increased carcass fat content (P < 0.05) compared with the control, whereas lean content was unaffected. Meat colour and marbling score were similar across all treatments whereas fat and lean firmness was reduced by the 30% ESB inclusion rate (P < 0.05) compared with all other treatments. Increasing ESB in the diet altered the fatty acid content of the pork by decreasing the amount of short-chain saturated and monounsaturated fatty acids and increasing the amount of long-chain polyunsaturated fatty acids (PUFA). The results of this study indicate that ESB can be used as the sole source of supplemental protein in barley-based diets for pigs with no detrimental effects on performance and minimal negative effects on carcass and meat quality. Alteration of fatty acid content of pork from feeding ESB has both positive and negative implications for consumer acceptance by increasing PUFA content while concomitantly increasing the risk of premature oxidation. Dans cette optique, ils ont déterminé la croissance, la prise alimentaire et la qualité de la carcasse des animaux d'un sous-échantillon ainsi que la qualité de leur viande et sa composition en acides gras. Aucune interaction n'a été relevée entre le sexe et le régime. La proportion de soja extrudé n'agit pas sur le taux de croissance, mais en augmentant la quantité de soja extrudé dans la ration, on note un recul numérique de la consommation par enclos, signe qu'il y a amélioration de l'indice de consommation. La ration contenant 30 % de soja extrudé entraîne une hausse de la quantité de gras dans la carcasse (P < 0,05) comparativement au groupe témoin, sans que la proportion de viande maigre en soit affectée. La couleur de la viande et le persillé restent les mêmes, quel que soit le traitement, mais l'addition de 30 % de soja extrudé à la ration réduit la fermeté des tissus adipeux et musculaires (P < 0.05), comparativement aux autres traitements. La composition en acides gras de la viande se transforme à mesure que la quantité de soja extrudé augmente dans la ration. En effet, on remarque une baisse de la concentration d'acides gras saturés et m...