FULL-FAT SOY-BEAN
Full-fat soy-bean in rations of cattle
Soy-bean in rations of cattle
One of the non-solved problems of practical animal breeding is chronical deficit of protein in rations of all types of animals. In this connection it is hard to overestimate significance of soy-bean in rations of cattle, because soy-bean proteins are close by amino-acid composition to milk proteins.
Analysis of a problem connected with use of fodder protein by ruminant animals shows that soluble fractions of this protein are subject to intensive digestion in rumen. In case of availability of protein for rumen proteases the digestion will continue up to ammonia which is suctioned into blood and without involving into metabolism is excreted from organism in the form of urine.
At this stage of digestion ruminant animals have significant biological losses of protein resource of fodders.
In spite of that fact that adult ruminant animals may without damage consume significant (up to 2 kg/day) amount of raw soy-bean use of soy-bean treated with heat and pressure (extruded soy-bean) has several serious advantages.
One of the non-solved problems of practical animal breeding is chronical deficit of protein in rations of all types of animals. In this connection it is hard to overestimate significance of soy-bean in rations of cattle, because soy-bean proteins are close by amino-acid composition to milk proteins.
Analysis of a problem connected with use of fodder protein by ruminant animals shows that soluble fractions of this protein are subject to intensive digestion in rumen. In case of availability of protein for rumen proteases the digestion will continue up to ammonia which is suctioned into blood and without involving into metabolism is excreted from organism in the form of urine.At this stage of digestion ruminant animals have significant biological losses of protein resource of fodders.
In spite of that fact that adult ruminant animals may without damage consume significant (up to 2 kg/day) amount of raw soy-bean use of soy-bean treated with heat and pressure (extruded soy-bean) has several serious advantages.
FULL-FAT SOY-BEAN IN RATIONS OF CATTLE
Dairy cattle
1. Full-fat (including extruded or other thermally treated) soy beans are finally recognized to be a source of protein and fat in rations of dairy cows that allow to increase milk yield and fat content of milk. In this case soy-bean increases for 1 % the content of total fat in ration and stimulates additional production of 0.9 kg of milk, especially during the first 3 months of lactation.
2. It gives a possibility to increase nutrition value of rations without additional use of additives with high content of carbohydrates (which can slow processes of fermentation in rumen that has negative influence on health, fodder cost, and reproduction properties of cows).
Notice:
- in connection with the last circumstance thermal treatment may be carried out in more rigid modes than for pigs and birds, but not up to extreme values (for example, protein solubility is no lower than 55% according to method of Dale (1987), because it may lower availability of amino acids due to so called Meilard’s reaction (1915).
- for high-producing cows (consuming over 2 kg of soy-bean products within the concentrates) it is necessary to carry out thermal treatment of the concentrates, because microflora of rumen is not able to completely inactivate inhibitors and urease in soy-beans. Necessity of extrusion increases in case of use in rations of additional non-protein nitrogen (urine).
- in connection with mass holsteinization of dairy cattle and in order to use potential opportunities of new genotypes it is advised to improve level of common and protein nutrition, first of all due to increase of soy-bean concentrates in rations.
- centuries-long practice of soy-bean use in rations of milk cows always promotes improvement of milk products: sour cream, cheeses, butter, etc.
- soy-bean oil increases content of fat acids with long chain in milk, especially content of non-saturated acids, such as oleic acid and linoleic acid that promotes production of more plastic sweet butter (which is better spread on bread) and is more valuable for human’s nutrition.
- centuries-long practice of full-fat soy-bean use in rations of cows speaks for complete reservation of milk characteristics required for cheese production, including production of cheeses with increased storability.
- it is not advised to add urine to fodders containing raw full-fat soy-beans (as well as to “underprepared” oil cakes and press cakes). Activity of urease present in these products will lead to rapid increase of ammonia content that will worsen eatability of fodder and digestibility of protein.
- if soy-bean is milled or extruded in farms it is not recommended to do these operations in advance and to store the soy-bean for several weeks, especially in case of hot weather and increased humidity.
- it is necessary to control total level of fat in ration, because exceed fat may reduce amount of protein (for 0.1 – 0.2 %), and sometimes amount of fat in milk. To avoid possible depression it is recommended to increase fat amount in ration gradually; in this case content of fiber should be no less than 19 – 20 %, content of calcium – 0.85 – 1.0 % from dry matter.
Fattening
Introduction of extruded soy-bean into rations of meat cattle and feeder steers provides:
1. Reduction of problems connected with disfunction of rumen (acidosis, ruminite, parakeratosis, claudication), connected with traditional consumption of concentrates with high level of starch; in this case nutrition value of ration and protein content are increased.
6. Increase of nutrition value of rations based on corn silage – for 10 % (if level of introduction of full-fat, including extruded soy-bean will be 20 % of dry matter).
Notice:
- it is not advised to add urine to rations containing raw full-fat soy-bean.
1. Full-fat (including extruded or other thermally treated) soy beans are finally recognized to be a source of protein and fat in rations of dairy cows that allow to increase milk yield and fat content of milk. In this case soy-bean increases for 1 % the content of total fat in ration and stimulates additional production of 0.9 kg of milk, especially during the first 3 months of lactation.
2. It gives a possibility to increase nutrition value of rations without additional use of additives with high content of carbohydrates (which can slow processes of fermentation in rumen that has negative influence on health, fodder cost, and reproduction properties of cows).
3. Increase of milk yield and prolongation of lactation period (1 kg of extruded soy-bean per head/day increases daily milk yield for 0.5 kg and fat content for 0.2 % in average).
4. Extrusion (and other types of thermal treatment) of soy-bean are especially recommended for feeding of young animals (live weight up to 150 – 200 kg) which include rearing cow calf and weanling bull calf.
5. Soy-bean extrudate for adult and young animals improves the taste of combined fodder (grain mixture) that promotes rapid addiction and increase of eatability, unlike use of raw soy-bean flour.
6. Extrusion rapidly decreases decomposition of soy-bean protein in rumen, improves general amino-acid composition of fodder masses (chime) in small intestine and simultaneously reduces formation of ammonia that promotes significant retention of additional nitrogen in organism of cows and young animals, and as a result it also promotes additional protein synthesis (milk and meat).4. Extrusion (and other types of thermal treatment) of soy-bean are especially recommended for feeding of young animals (live weight up to 150 – 200 kg) which include rearing cow calf and weanling bull calf.
5. Soy-bean extrudate for adult and young animals improves the taste of combined fodder (grain mixture) that promotes rapid addiction and increase of eatability, unlike use of raw soy-bean flour.
Notice:
- in connection with the last circumstance thermal treatment may be carried out in more rigid modes than for pigs and birds, but not up to extreme values (for example, protein solubility is no lower than 55% according to method of Dale (1987), because it may lower availability of amino acids due to so called Meilard’s reaction (1915).
- for high-producing cows (consuming over 2 kg of soy-bean products within the concentrates) it is necessary to carry out thermal treatment of the concentrates, because microflora of rumen is not able to completely inactivate inhibitors and urease in soy-beans. Necessity of extrusion increases in case of use in rations of additional non-protein nitrogen (urine).
- in connection with mass holsteinization of dairy cattle and in order to use potential opportunities of new genotypes it is advised to improve level of common and protein nutrition, first of all due to increase of soy-bean concentrates in rations.
- centuries-long practice of soy-bean use in rations of milk cows always promotes improvement of milk products: sour cream, cheeses, butter, etc.
- soy-bean oil increases content of fat acids with long chain in milk, especially content of non-saturated acids, such as oleic acid and linoleic acid that promotes production of more plastic sweet butter (which is better spread on bread) and is more valuable for human’s nutrition.
- centuries-long practice of full-fat soy-bean use in rations of cows speaks for complete reservation of milk characteristics required for cheese production, including production of cheeses with increased storability.
- it is not advised to add urine to fodders containing raw full-fat soy-beans (as well as to “underprepared” oil cakes and press cakes). Activity of urease present in these products will lead to rapid increase of ammonia content that will worsen eatability of fodder and digestibility of protein.
- if soy-bean is milled or extruded in farms it is not recommended to do these operations in advance and to store the soy-bean for several weeks, especially in case of hot weather and increased humidity.
- it is necessary to control total level of fat in ration, because exceed fat may reduce amount of protein (for 0.1 – 0.2 %), and sometimes amount of fat in milk. To avoid possible depression it is recommended to increase fat amount in ration gradually; in this case content of fiber should be no less than 19 – 20 %, content of calcium – 0.85 – 1.0 % from dry matter.
Fattening
Introduction of extruded soy-bean into rations of meat cattle and feeder steers provides:
1. Reduction of problems connected with disfunction of rumen (acidosis, ruminite, parakeratosis, claudication), connected with traditional consumption of concentrates with high level of starch; in this case nutrition value of ration and protein content are increased.
2. Effective competitive substitution of soy-bean oil cake (for 1/3) especially when extruded soy-bean is used with urine (increase of growth at initial stage of fattening is up to 20 %).
3. Possibility of inclusion of extruded soy-bean into program of feeding of young steers with weight smaller than 150 – 200 kg – up to 20 % from weight of dry matter (concentrate part of ration).
4. Economical effectiveness of small (up to 10 %) levels of inclusion of extruded soy-bean into programs of steer and meat cattle feeding, which need highly nutritious and heavy rations.
5. Provides reservation of high temps of growth, especially at final stage of meat genotypes fattening, when reduction of fodders consumption may take place.3. Possibility of inclusion of extruded soy-bean into program of feeding of young steers with weight smaller than 150 – 200 kg – up to 20 % from weight of dry matter (concentrate part of ration).
4. Economical effectiveness of small (up to 10 %) levels of inclusion of extruded soy-bean into programs of steer and meat cattle feeding, which need highly nutritious and heavy rations.
6. Increase of nutrition value of rations based on corn silage – for 10 % (if level of introduction of full-fat, including extruded soy-bean will be 20 % of dry matter).
Notice:
- it is not advised to add urine to rations containing raw full-fat soy-bean.