Soy protein concentrate and heated soy flours as protein sources in milk replacer for preruminant calves

Thirty-two male calves (8/treatment) in Trial 1 and 41 male and female calves (10 or 11/treatment) in Trial 2 were fed milk replacers containing 100% of the total protein from milk sources or 25% from milk and 75% from a soy product: soy protein concentrate; commercial heated (fully cooked) soy flou...

Full description

Saved in:
Bibliographic Details
Published in:Journal of dairy science 1988-05, Vol.71 (5), p.1301-1309
Main Authors: Dawson, D.P, Morrill, J.L, Reddy, P.G, Minocha, H.C, Ramsey, H.A
Format: Article
Language:English
Subjects:
Animal Feed
Animals
Animals, Suckling - growth & development
Biological and medical sciences
Body Weight - drug effects
CALVES
Cattle - growth & development
CONCENTRADOS DE PROTEINA
CONCENTRE DE PROTEINES
Dietary Proteins - pharmacology
DIGESTIBILIDAD
DIGESTIBILITE
DIGESTIBILITY
FARINE DE SOJA
Feed and pet food industries
Female
Flour
Food industries
Fundamental and applied biological sciences. Psychology
Glycine max
HARINA DE SOJA
LAIT
LECHE
Male
MILK
NITROGEN RETENTION
PLANT PROTEINS
Plant Proteins - pharmacology
PROTEIN CONCENTRATES
PROTEINAS
PROTEINAS VEGETALES
PROTEINE
PROTEINE VEGETALE
PROTEINS
REPLACEMENT
RETENCION NITROGENADA
RETENTION AZOTEE
SOJA
SOYBEAN FLOUR
SOYBEANS
TERNERO
VEAU
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Thirty-two male calves (8/treatment) in Trial 1 and 41 male and female calves (10 or 11/treatment) in Trial 2 were fed milk replacers containing 100% of the total protein from milk sources or 25% from milk and 75% from a soy product: soy protein concentrate; commercial heated (fully cooked) soy flour; or experimental soy flour for 6 wk. The experimental flour received moist heat sufficient to reduce trypsin inhibitor to 1 unit/mg. Calf performance improved with age on all diets. Growth, protein and dry matter digestibility, nitrogen retention, and morphology of the intestinal mucosa of calves on the all milk-protein diet were superior to those of calves on diets containing a soy product. All soy-fed groups had a humoral but no cell-mediated immune reaction to soy proteins. Soy protein concentrate and the experimental heated soy flour were superior to the commercial heated soy flour as protein sources for milk replacer.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(88)79687-3