Roasted Soybean Seed - is a good source of protein and fat for poultry. Soybean seed contains a trypsin inhibitor that can severely interfere with digestion in a bird's gut and the seed must be heat treated to inactivate this compound. Roasting is a fairly common method of heat treating seed and roasted soybean seed has been used successfully in organic diets. The processing cost to produce roasted soybean seed is lower than for soybean meal. Roasted soybean seed is sometimes referred as being "full-fat" because the oil has not been extracted from the seed. Because of the high unsaturated fat content of the seed, feeding 20% or more soybean seed may produce a slight fishy taste in the poultry meat or eggs.
Why should you roast Soybeans?
It is important that soya beans are properly heat treated before it is fed to animals. The reason for this is that raw soybeans contain an enzyme that is detrimental to digestion of protein.
Heat treatment also increases the amount of soy protein escaping microbial degradation in the rumen. This reduction of protein degradation occurs because of the Maillard type reactions between sugar aldehyde groups and free amino groups.”
The form of “Full-fat Soybeans” that Roastech’s roasters produce is optimal for milk production when broken in halves and quarters. Fine grinding of beans causes oil release in the rumen, upsetting bacteria and decreasing fiber digestion. Fine grinding of soybeans in the summer also cause rancidity in the beans and also when added to ensiled forages or wet byproducts during warm months leading to animals refusing intake.
In practical terms, what does this mean?
Dry heat from the roasting destroys toxin enzymes in raw soya which interfere with digestion and growth in all animals.
Dry heat from the roasting destroys toxin enzymes in raw soya which interfere with digestion and growth in all animals.
The soluble protein is decreased and the by-pass protein in increased
The protein degradability is slowed down so that more is utilized in the small intestine, known as by-pass protein.
High levels of by-pass protein are a very important ingredient to supplement soluble protein when feeding high levels of lucern or legume hay.
Roasted soya is high in Lysine, an important amino acid which is very tasty.
Retaining the 20% oil in the soybean during roasting is very important because it is a tremendous source of energy which provides 2.25% more energy than carbohydrates.
By roasting the soybeans, the oil is converted into a more digestible form.
Full-fat soya is thus an economical way to provide energy dense rations without increasing carbohydrates in the rumen – thus eat less with more value
Energy packed rations will increase butter-fat from 2 to 6 tenths of 1%
Milk production will increase 3-5#/hd/day
It helps maintain body weight on cows
It provides a prolonged peak milk production
Better breeding results from better feeding
The oil provides a slicker hair coat which improves overall herd appearance
Soy Lecithin remain which increases the speed of emulsification, stabilizes vitamins, is a natural source of choline and inositol.
Soy is a good source of phosphorus and has antioxidant properties to deter rancidity
Properly roasted Soya contains more ruminal un-degradable protein (bypass protein) and the urease and trypsin inhibitors are destroyed. If this is not done, the trypsin causes toxic reactions in most animals leading to various grades of diarrhea.
Studies showed that optimal heat treated soybeans resulted in a mean increase in milk production of 1.5kg per day
A 10% better feed conversion was obtained in lambs in extensive feedlot trails on roasted soya
Various studies have indicated that properly roasted soybeans are nutritionally superior to soybean meal in pigs.
An increase in the un-degradable intake protein from 25% to 60% takes place, thus the delivery of good quality protein to the animal’s digestive system.
When soybeans are processed through roasting, micronizing, flaking or extrusion, these processed soybeans effectively increase the conjugated linoleic acid (CLA) content in milk. Feeding raw soy beans has little or no effect on CLA.
Full-fat Soya has approximately 45±2% Protein and 28±2% Oil, compared to approximately 48±2% Protein and 6±1% Oil in oilcake meal. This is on a dry matter basis due to the extraction of the oil. (SunOpta Research)
The protein degradability is slowed down so that more is utilized in the small intestine, known as by-pass protein.
High levels of by-pass protein are a very important ingredient to supplement soluble protein when feeding high levels of lucern or legume hay.
Roasted soya is high in Lysine, an important amino acid which is very tasty.
Retaining the 20% oil in the soybean during roasting is very important because it is a tremendous source of energy which provides 2.25% more energy than carbohydrates.
By roasting the soybeans, the oil is converted into a more digestible form.
Full-fat soya is thus an economical way to provide energy dense rations without increasing carbohydrates in the rumen – thus eat less with more value
Energy packed rations will increase butter-fat from 2 to 6 tenths of 1%
Milk production will increase 3-5#/hd/day
It helps maintain body weight on cows
It provides a prolonged peak milk production
Better breeding results from better feeding
The oil provides a slicker hair coat which improves overall herd appearance
Soy Lecithin remain which increases the speed of emulsification, stabilizes vitamins, is a natural source of choline and inositol.
Soy is a good source of phosphorus and has antioxidant properties to deter rancidity
Properly roasted Soya contains more ruminal un-degradable protein (bypass protein) and the urease and trypsin inhibitors are destroyed. If this is not done, the trypsin causes toxic reactions in most animals leading to various grades of diarrhea.
Studies showed that optimal heat treated soybeans resulted in a mean increase in milk production of 1.5kg per day
A 10% better feed conversion was obtained in lambs in extensive feedlot trails on roasted soya
Various studies have indicated that properly roasted soybeans are nutritionally superior to soybean meal in pigs.
An increase in the un-degradable intake protein from 25% to 60% takes place, thus the delivery of good quality protein to the animal’s digestive system.
When soybeans are processed through roasting, micronizing, flaking or extrusion, these processed soybeans effectively increase the conjugated linoleic acid (CLA) content in milk. Feeding raw soy beans has little or no effect on CLA.
Full-fat Soya has approximately 45±2% Protein and 28±2% Oil, compared to approximately 48±2% Protein and 6±1% Oil in oilcake meal. This is on a dry matter basis due to the extraction of the oil. (SunOpta Research)
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