Replacement of raw soybean with roasted soybean increased milk production in Holstein cows

• Main Authors: Gilson Sebastião Dias Júnior, Vítor Augusto Silveira, Ivan Júnior Ascari, Renata Apocalypse Nogueira Pereira, Marina de Arruda Camargo Danés, Marcos Neves Pereira
• Format: Article
• Language: English
• Published: Universidade Federal de Santa Maria
• Series: Ciência Rural
• Subjects: non-degradable protein; roasting; milk production
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000500651&lng=en&tlng=en

ABSTRACT: The aim of this study was to evaluate the effect of total replacement of raw whole soybean (RAW) for roastedwhole soybean (ROS) on the production performance of Holstein cows. Two experiments were carried out usinga simple reversal design where RAW has been completely replaced by ROS. In experiment 1, 22 cows (175±60 days in milk)were used, and the dietary inclusion level of RAW or ROS was 3.7% of dry matter (DM). In experiment 2, 16 cows (130±50 days in milk)were used, and thedietary inclusion level of RAW or ROS was 11% of DM. In both experiments, ROS increased milk production by 1.1kgday-1 without changing fat and protein production. Dry matter intake or milk urea nitrogenwere not affected by dietary soy source. In experiment 2, plasma glucose concentration was decreased, and allantoin/creatinine ratio in urine tended to decreasein ROS. Experiment 2 also evaluated the nutrient digestibility and ruminal degradation kinetics of crude protein in two soybean sources. Roasting had no effect on the digestibility of DM, organic matter, and neutral detergent fiber. Roasted whole soybean hadgreater fraction B and lower protein degradation rate than did RAW; this showed that heat treatment was effective in increasing therumen undegradable amino acid flowto the animal, which suggesteda potential mechanism of action for improved performance observed in ROS.