Full-fat Soybean for Cattle

Consumption of full-fat soybean flakes in dairy cows:
The protein required by ruminants is supplied in three ways:
• Rumen-digestible protein (RDP): protein and non-protein nitrogenous substances (NPN) of the diet that are digested by rumen microorganisms and used to make microbial protein, and finally this microbial protein is digested and absorbed in the intestines.
• Indigestible protein in the rumen (RUP): Dietary protein materials that are not digested in the rumen, pass and are digested and absorbed in the intestines.
Endogenous proteins: cells isolated from the digestive system and secreted enzymes are digested and absorbed again in the intestines.
Soybean protein has more than 47% of essential amino acids in crude protein and is considered the highest quality vegetable protein for ruminants. Processing increases the RUP content from about 25% in raw soybeans to more than 60% in full-fat soybean flakes, helping supply and balance essential amino acids in the intestine. Soybean protein is rich in lysine, while methionine, valine and isoleucine are its limiting amino acids. Diet formulation should account for the amino acid profile of every protein source to maintain an appropriate balance of essential amino acids. The bypass protein in full-fat soybean flakes has high digestibility in the intestine, and unlike some other feeds that contain bypass protein that cannot be absorbed in the intestine; it plays a significant role in providing quality protein and essential amino acids. The quality of the consumed protein is the most important factor in the balance of protein and essential amino acids. This is especially important in newly calved cows, cows approaching calving and cows with high production.
Full-fat soybean flakes are commonly used in the diet of transition period cows and high-producing cows to achieve diets with high energy density (taking into account the restriction of unsaturated fat consumption). Full-fat soybean flakes contain about 18% fat, with more than 60% of their protein in bypass form. This protein has high intestinal digestibility (about 85%) and supplies essential amino acids, making the flakes suitable for cattle rations during these sensitive periods.
In cows approaching calving, it is recommended to increase the bypass protein of the diet; which increases the quality of colostrum by increasing the production of globulins and plays an essential role in the immunity of the calves born. The use of full-fat soybean flakes in the calf starter is also very beneficial due to its high protein quality and high digestibility, as well as the removal of all anti-nutritional factors with the processing done. Also, the increase in calf starter fat makes it palatable, increases energy density, and can increase the growth and health of suckling calves.