本試驗採用15隻Nubian閹公羊 (約40 kg，10個月大)，分成3組，每組5隻，分別餵食三種飼糧：1) 30%百慕達草加上55.7%玉米及13.1%黃豆蛋白 (控制組)；2) 30%百慕達草加上52.8%玉米、13.5%黃豆蛋白及2.5%黃豆油；3) 30%百慕達草加上49.8%玉米、14.0%黃豆蛋白及5.0%黃豆油。黃豆油是噴灑在百慕達草上並混合均勻。所有飼糧之含氮量相同。試驗動物約達60 kg時屠宰。本試驗之目的乃探討黃豆油添加量是否能改變羊里肌肉脂肪酸之組成，並研究羊肉於貯藏期間 (9天，2℃ ) 顏色之變化。在飼糧中添加黃豆油 (2.5及5.0%) 能降低羊肉trans-11 C18 : 1 (p < 0.05)、C18 : 1、C18 : 3、C20 : 5及C22 : 6脂肪酸；cis-9, trans-11共軛亞麻油酸 (CLA) 雖有增加但不顯著。添加黃豆油組之單元不飽和脂肪酸及多元不飽和脂肪酸含量增加，而飽和脂肪酸減少。黃豆油添加量愈多，羊里肌肉之Hunter L*值愈高，pH值愈低。貯藏期間5.0%黃豆油組之L*值顯著 (p < 0.05) 高於其他組。

Of 15 castrated male Nubian goats (about 40 kg and 10 months of age), five were assigned to one of three dietary treatments: 1) 30% Bermuda grass plus 55.7% corn and 13.1% soybean meal (control); 2) 30%
Bermuda grass plus 52.8% corn, 13.5% soybean meal, and 2.5% soybean oil; and 3) 30% Bermuda grass plus 49.8% corn, 14.0% soybean meal, and 5.0% soybean oil. Soybean oil was sprayed on Bermuda grass and mixed well. All diets were isonitrogenous. Goats were slaughtered at an average live weight of 60 kg. Our objective was to determine whether dietary soybean oil altered the fatty acid composition and the color stability of goat loin chops (longissimus muscle) after being stored at 2°C for 9 days. Adding soybean oil (2.5 and 5.0%) to goat diets decreased (p < 0.05) the percentage of trans-11 C18 : 1 (p < 0.05), C18 : 1, C18 : 3, C20 : 5 (eicosapentaenoic acid), and C22 : 0 fatty acids. The percentage of cis-9, trans-11 isomer of CLA (conjugated linoleic acid) increased slightly as the percentage of supplemental soybean oil increased, but the
differences across the treatments were not significant. Treatments with soybean oil increased the levels of MUFA (monounsaturated fatty acids) and PUFA (polyunsaturated fatty acids), but decreased the level of SFA
(saturated fatty acids). The Hunter L* of the loin chops increased, but the pH value decreased with increased soybean oil supplementation. Loin chops from goats fed 5.0% supplemental soybean oil had a consistently
higher Hunter L* value at all days of storage.