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HOME / AGRICULTURE / LIVESTOCK / SWINE / CROP PRODUCTION AND FEEDS /

Soybeans For Livestock

Agdex #:
Author:Les Halliday, PAg, Beef Development Officer
Department of Agriculture, Fisheries and Aquaculture
April 2007

Soybean meal is the most common supplemental protein source in livestock rations. It is a highly concentrated source of protein with an excellent amino acid profile, is highly palatable to livestock and readily available. With the development of new varieties that grow well under Maritime conditions there is considerable interest in full- fat soybeans for dairy, beef, hog and poultry rations. Full-fat soybeans are however, lower in protein than soybean meal but are much higher in energy due to their high oil content (Table 1).

Raw full-fat soybeans however, contain trypsin inhibitors which interfere with protein digestion and these must be denatured by heat treatment before feeding to swine or poultry. There are several methods which can be employed to process raw beans including, dry roasting, extrusion and micronizing. Although heat processing is not necessary for ruminants there are a number of advantages to roasting or extruding soybeans.

Table 1. Typical Nutritive Values for Soybean Meal and Soybeans on a dry matter basis.

1. Improved palatability
2. Improved "by-pass" protein level compared to soybean meal. Heat processing increases the resistance to microbial breakdown in the rumen allowing more to escape or "by-pass". This lowers the dependence on less palatable protein feeds such as fish meal.
3. Can be fed along with rations that contain urea because the urease enzyme in the beans is destroyed during heating.
4. Improved carbohydrate digestibility leading to improved feed efficiency
5. Roasting can improve storage time
6. Extruded beans helps reduce dust levels in ground rations.

The high oil content of soybeans poses some inherent problems with storage. The oil in soybeans contains unsaturated fatty acids which degrades or "oxidizes" when exposed to air. Ground raw or extruded soybeans are susceptible to oxidization and have a shorter shelf life than roasted beans. For safe storage soybeans should contain less than 14% moisture. Higher levels of moisture encourage the growth of micro-organisms which can lead to the deterioration of nutrients and the formation of mycotoxins.

Soybeans are an excellent source of both protein and energy and as such should be valued in relation to a standard protein and energy feedstuff. Link to an on line OMAFRA calculator.

This spreadsheet uses Petersen's equations to value a feedstuff based on the dry matter, crude protein and TDN content for different corn and soybean meal prices.

The link to the following spreadsheet allows for a more in-depth analysis based on crude protein, by-pass protein, TDN, fat calcium, phosphorus and estimated feeding losses. http://www.wisc.edu/dysci/uwex/nutritn/spreadsheets/Feedval4-FeedComparative.xls

Using these calculators and typical nutrient values for PEI roasted soybeans their value would be worth between 90 and 105% of the market value of soybean meal.

In high energy rations for dairy or rapidly growing beef animals, processed beans are worth a premium. This is because the extra bypass protein is worth more dollars and the oil replaces purchased fat in the ration formulation therefore, under these circumstances the value is often greater than the market price for soybean meal. In ration situations where extra bypass protein and fat is not required, beans must compete with less expensive protein and energy sources and therefore they would be considered to be lower in value than soybean meal.

To obtain a precise value for individual farms consult with a nutritionist to obtain a least cost formulation based on certain production parameters and available feeds.

1. Inadequately heated soybeans could contain significant quantities of trypsin inhibitors which can reduce the performance of swine, poultry and young calves. In addition, a lower than expected level of bypass protein could reduce the performance of high producing dairy cows and daily gains in rapidly growing feeder cattle.
2. Overheating beans will cause a significant amount of protein to bind with carbohydrate (bound protein) which cannot be digested by monogastrics or ruminants. The available protein and energy will be significantly reduced.
3. Oil in extruded beans is exposed to air and tends to go rancid particularly in hot weather. However, some farmers prefer to use extruded beans in a complete ration formulation to help suppress dust.
4. Swine diets containing high levels of soybeans may result in softer carcass fat.
5. Feeding very high levels of beans at infrequent intervals (2 times daily) can result in milk fat that is less saturated and more susceptible to oxidation. Feeding beans in a total mixed ration (TMR) is one way to reduce the incidence of this.
6. Feeding high levels of soybeans, fats and oils causes the formation of calcium and magnesium ¡°soaps¡± in the small intestine which reduces the absorption these minerals therefore, dietary calcium and magnesium should be increased to compensate.