By Leoni Martins
There are two major aspects to consider when processing soybeans for dairy cows: thermal processing and physical processing. This series of articles will explore both, focusing on how heat treatment (thermal processing) and particle size (physical processing) affect dairy cattle performance and nutrient use efficiency. In this first article, I highlight the presence of antinutritional factors in raw soybeans and discuss their potential negative effects on nutrient utilization in dairy cattle.
The nutritional value of soybeans is largely determined by the amino acid composition of their protein and their rich fatty acid content. However, the full nutritional potential of soybean protein can only be realized after an appropriate degree of heat treatment has been applied. Raw soybeans contain antinutritional factors that may interfere with efficient protein utilization. These naturally occurring compounds can inhibit digestive enzymes and slow nutrient digestion in the gastrointestinal tract. Although their effects are often overlooked in ruminant nutrition—since the rumen is generally capable of neutralizing these antinutritional factors—they become particularly relevant when the goal is to optimize nutrient supply for young calves (especially during the preweaning phase) and potentially for high-producing dairy cows.
Source : psu.edu