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Whole Roasted Soybean (Flaked)

By-pass Protein:

In clear terms, bypass proteins are defined as the portion of the protein from a feedstuff that escapes from being broken down in the rumen by microbes and passes into the small intestine intact where it is then digested by enzymes and utilized by the animal as a source of protein.

Why is it important to ‘bypass’ the rumen?

Bypass protein is important because a large percentage of the rumen degraded protein is absorbed as ammonia and, if in high concentrations, can be lost through the urine as urea. In high-producing animals this represents an inefficient utilization of protein, so increasing the amount of protein that is by-passed to the intestines constitutes a more efficient utilization of protein for growing or lactating animals. Lactating or growing cattle generally require 32 to 38 percent of their total protein intake to be in the undegradable form.  Best sources of bypass protein are corn gluten meal, processed soybean (meal and seed), meat powder, and blood powder and fish meal.

What are the main benefits of ‘bypass’ protein?

The main benefit of ‘bypass’ protein is that the original amino acids in the protein meal are absorbed in the small intestine instead of converted to microbial protein in the rumen, thereby providing a different balance of essential amino acids for better animal nutrition hence, production.  Another benefit of feeding meals with high ‘bypass’ protein is that the portion of the protein that is rumen degradable (RDP) breaks down in the rumen very slowly.  This allows animals to source small amounts of protein over longer periods for microbial protein production, long after urea has been degraded and used in the rumen by the animals.

 

Whole Roasted Soybean:

Roasted soybeans have traditionally been used in a number of livestock rations as a protein and energy source. Diets which contain roasted soybeans as a primary supplement are usually higher in undegradable protein than rations fortified with more soluble protein types. Many trials have reported an improvement in animal growth rates when undegradable intake protein levels were increased due to a more efficient use of total dietary protein. Energy levels are also usually increased when whole soybeans are added to animal diets.

 

Nutritional value of soy products used in dairy cattle diets (all values on a dry matter basis)

	Soybean meal 44%	Soybean meal 48%	Soybean meal, treated/high RUP	Soybean meal, expeller	Soybean, heated	Soybean, raw
DM, %	88.0	88.0	92.0	91.0	96.8	86.0
CP, %	50.0	54.5	48.7	48.5	38.7	40.9
RUP, % of CP	35.0	35.0	51.0	60.0	59.6	26.0
RUP, % of DM	17.5	19.1	24.8	29.1	22.32	10.6
Sol P, % of CP	20.0	20.0	10.1	19.0	10.59	40.0
Sol P, % of DM	10.0	10.9	4.9	9.2	3.96	16.4
TDN, %	84.0	87.0	85.0	85.0	94.0	91.0
NEL, Mcal/lb	0.88	0.91	0.89	0.89	0.99	0.96
Fat, %	1.4	1.0	6.8	5.4	23.5	17.7

 

 

What are the main benefits of Full Fat Soy^®?

• Full Fat Soy^® provide higher levels of the by-pass protein valued in dairy rations and are also an excellent energy source of fat.
• Full Fat Soy^® eliminate the need for less palatable, more costly protein sources.
• With increased energy density, Full Fat Soy^® help sustain body condition during lactation, increases milk production and supports higher fat-corrected-milk (FCM).
• Unsaturated and easy to digest, Full Fat Soy^® smells good and has a pleasant nutty flavor for increased palatability.
• Roasting inactivates the enzyme urease, eliminating any ammonia release that could cause feed refusal when feeding urea.
• Roasting eliminates herbicide residues and mycotoxin levels when present.
• Full Fat Soy^® has improved storage characteristics.
• Full Fat Soy^® is an all-natural, nutrient-dense product made without the use of chemicals or animal by-products.
• Full Fat Soy^® can improve feed efficiency if growth and genetic potential are maximized.
• Provide higher levels of the by-pass protein valued in dairy rations and are also an excellent energy source of fat.

Product’s Specifications: Full Fat Soy^®

Properties	Units	Target Value (spec. Limits)
DM	%	96.8
NEL	Mcal/kg	2.18
CP	% DM	38.7
RUP	% CP	59.6
Fat	% DM	23.5

 

Amino Acids NIR

Description	Dry Matter Basis*	CP_NIR	MET	CYS	M+C	LYS	THR	TRP	ARG	ILE	LEU	VAL	HIS	PHE
		% DM
Full Fat Soy®	88	39.88	0.50	0.53	1.03	2.15	1.42	0.48	2.53	1.61	2.72	1.68	0.95	1.79
Full Fat Soy®	100	42.29	0.57	0.65	1.22	2.60	1.63	0.56	3.09	1.89	3.21	1.98	1.13	2.11
*Figures standardized to a dry matter content of 88%

 

 

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Full Fat Soy^® is recommended for close up, fresh and high producing cows.

-        Full Fat Soy^® could be used to the amount of 15 percent in concentrate.

Packaging: 25 kg.