Soybean meals are primarily used as a protein source in poultry diet, while full-fat soybean meals and soybean oil serve as energy sources. The nutritional composition of soybeans can vary depending on growing location, variety, season, and maturity group (MG). This study aimed to evaluate the variation in fatty acid profile of expeller-extracted soybean oil while producing soybean meals from different soybean varieties belonging to four different maturity groups. Soybeans from 12 different soybean varieties belonging to four maturity groups MG 3, MG 4, MG 4.5, and MG 5 were analyzed for oil content and fatty acid composition. Three representative oil samples from three soybean varieties belonging to each MG were analyzed for fatty acid profile as percent of total fat (w/w) with a GC-FID system. Mean values were separated by one-way ANOVA Tukey’s HSD test at P<0.05. MG 4 and MG 4.5 soybeans exhibited significantly higher (P<0.05) levels of myristic acid (C14:0), palmitic acid (C16:0), palmitoleic acid (C16:1), vaccenic acid (11c-18:1), and linolenic acid (18:3n3) compared to MG 3. In contrast, MG 3 soybeans had higher (P<0.05) concentrations of stearic acid (C18:0) and linoleic acid (18:2n6) than MG 4 and MG 4.5. MG 5 soybeans contained the highest (P<0.05) levels of stearic acid (C18:0), arachidic acid (C20:0), and behenic acid (C22:0). Overall, MG 3 soybeans were enriched in polyunsaturated fatty acids (PUFAs) and had the lowest saturated fatty acid (SFA) content, whereas MG 4 soybeans had the highest SFA and lowest PUFA content. Though MG 5 had highest levels of some SFA, in terms of total SFA, MUFA or PUFA, MG 5 was not different from any other groups. These findings suggest that MG 3 soybean oil may be preferable for health-beneficial PUFA content, while MG 4 soybean oil may be more suitable when better oxidative stability is desired. This information could influence soybean agronomic and production management practices for a more targeted nutritional profile of soybeans and extracted oil. Further studies are warranted to determine the dietary effects of PUFA components of MG 3 soybean oil as we supplement poultry diets with soybean oil.

Raihanul Hoque, Md., A. McDade, V. Sykes, O. Toomer, L. Dean and  P.  Maharjan. 2026. Fatty acid profile of soybean oil extracted from soybeans differing in maturity groups. 2026 International Poultry Scientific Forum, abstract 377P.