"Soybean oil, like other vegetable oils, is mainly composed of unsaturated fatty acids and is in liquid form at room temperature. The composition of soybean fatty acids is as follows:
- Myristic acid 14:0 0.1%
- Palmitic acid 16:0 10.6%
- Palmitoleic acid 18:1 0.1%
- Mergaric acid 17:0 0.1%
- Stearic acid 18:0 4%
- Oleic acid 18:1 23.2%
- Linoleic acid 18:2 53.7%
- Linolenic acid 18:3 7.6%
- Arachidic acid 20:0 0.3%
- Behenic acid 22:0 0.3%
Soybeans contain 18 to 20% fat with the mentioned composition. The fats remain almost unchanged during the processing of soybeans. Processed soybeans can be used as a source of fat for energy supply in diets. However, it should be regulated by specialists, taking into account the limitations of using unsaturated fatty acids and fats in the diets of various animal species, poultry, and fish. With proper use, processed soybeans are a good source of high-quality fatty acids and energy."