Consumption of full-fat flake soy beans 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 raw protein and is considered the highest quality vegetable protein for ruminants. With the processing carried out in full-fat soybean flakes, the RUP in raw soybeans is about 25%; It has reached more than 60% and its consumption provides and balances essential amino acids in the intestine. Soybean protein is a rich source of lysine, but methionine, valine and isoleucine are its limiting amino acids, and it is necessary to maintain a proper balance of essential amino acids in the preparation of the diet, and it is very important that in all protein sources, considering All kinds of amino acids in the protein source, the balance of amino acids should be done. Full-fat flake soybean transit protein has high digestibility in the intestine, and unlike some other foods that have transit 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 born cows, cows waiting to give birth and cows with high production.
Soybean full-fat flake is 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). Soybean full fat flake with fat of about 18%, protein with a passing quality of more than 60%, high digestibility of passing protein in the intestine (about 85%) and providing essential amino acids in the intestine is the most suitable food for preparing cattle rations in these periods. It is sensitive.
In cows expecting to give birth, it is recommended to increase the passing 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.