This study aimed to explore the effects of soy sauce residual squeezed oil adding in diet to replace soybean oil on the nutritional value and edible quality of raw pork.

A total of Duroc × Landrace × large 12 early-weaned piglets of the same age and similar initial weight were selected for unified fattening, which were fed with commercial feed between 25-100 kg. When pig weigh arrive 100 kg, they are randomly divided into 2 groups, 6 replicates in each group, fattening with formula feed; soybean oil was used as the base oil in the diet of the control group, while the experimental group added soy sauce residue pressed oil as the base oil in the base diet, and the additive amount was 2 kg (oil)/100 kg (diet). The test lasted for 52 days until the pig reached 140 kg, which was slaughtered. Following a 24-hour period of acid excretion, the pig's right longissimus dorsi muscle was harvested, and its fat and connective tissue were removed, which were sent to the laboratory via cold chain for analysis of the two groups of raw meat in terms of pH, moisture, protein, fat, lipid composition, reducing sugar, amino acids, color, and electronic nose, among other indicators.

In terms of nutritional qualities, the application of oils from soy sauce residual did not affect the content of moisture, protein, fat, 16 amino acids, neutral fat, phospholipids and glucose significantly (P>0.05), but improved the pH of raw meat, while reduced the content of ash, ribose, phospholipid polyunsaturated fatty acids and free fatty acids by approximately 24%, 17%, 30% and 38%, respectively, and the content of saturated fatty acids and n-3 PUFA in neutral lipids were increased by 0.40 and 1.76 times. In terms of eating qualities, the application of oils from soy sauce residual had no significant effect on the texture characteristics, the value of a^* and b^*, however, the L^* value was decreased by 8%, the response of electronic nose changed from alcohols to aldehydes similar compounds, and its water holding capacity had increased.

The experimental group, it was shown that the soy sauce residual squeezed oil had a certain effect on improving the quality of pork.