The effects of feeding fermented soybean meal in calf starter on growth and performance of dairy calves

Wolfswinkel, Tricia Lee

doi:10.31274/etd-180810-2583

Cited by 5 publications

(4 citation statements)

References 129 publications

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“…Research on feeding calves fermented SBM has demonstrated improved immune responses in some cases (Kwon et al, 2011), whereas other trials have shown no improvement (Wolfswinkel, 2009). Lesmeister et al (2004) reported that supplementing feeds with yeast increased feed component digestibility by increasing microbial activity in the rumen, leading to increased butyrate production.…”

Section: Introductionmentioning

confidence: 99%

Growth performance of calves fed microbially enhanced soy protein in pelleted starters

Senevirathne

Anderson

Gibbons

et al. 2017

Journal of Dairy Science

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Our objective was to determine effects of feeding calves pelleted starters with microbially enhanced (fungi-treated) soy protein (MSP) in replacement of soybean meal (SBM) with different milk replacers (MR). Thirty-six Holstein calves (2 d old; 24 females, 12 males) in individual hutches were used in a 12-wk randomized complete block design study. Treatments were (1) MSP pellets with MR formulated for accelerated growth (28% crude protein, 18% fat; MSPA), (2) SBM pellets with MR formulated for accelerated growth (SBMA), and (3) MSP pellets with conventional MR (20% crude protein, 20% fat; MSPC). Pellets were similar except for 23% MSP or 23% SBM (dry matter basis). Pellets and water were fed ad libitum throughout the study. Feeding rates of MR on a dry matter basis were 0.37kg twice daily during wk 1, 0.45kg twice daily during wk 2 to 5, and 0.45kg once daily during wk 6. Intakes were recorded daily. Body weights, frame size measurements, and jugular blood samples were collected 2 d every 2 wk at 3 h after the morning feeding. Fecal grab samples were collected 5 times per d for 3 d during wk 12 and then composited by calf for analysis of apparent total-tract digestibility of nutrients using acid detergent insoluble ash as an internal marker. Total and starter pellet dry matter intake were greatest for calves fed SBMA and least for MSPC. Calves had similar average daily gain among treatments, but there was a treatment by week interaction and during the last few weeks of the study calves on MSPC had less body weight compared with MSPA or SBMA. Gain-to-feed ratio was similar among treatments; however, there was a treatment by week interaction. Serum glucose was similar among treatments. Plasma urea nitrogen was greatest for calves fed MSPA and least for MSPC. Plasma concentrations of IGF-1 were greatest for calves fed SBMA. Plasma concentrations of triglycerides were greatest for calves fed MSPC. Plasma concentrations of β-hydroxybutyrate had a treatment by time interaction. Treatments had similar total-tract dry matter digestibility, but calves fed MSPC had greater crude protein digestibility than SBMA, with MSPA similar to both. Results demonstrated calves fed pelleted starters with MSP had maintained growth performance with less starter intake compared with SBM.

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Section: Introductionmentioning

confidence: 99%

Growth performance of calves fed microbially enhanced soy protein in pelleted starters

Senevirathne

Anderson

Gibbons

et al. 2017

Journal of Dairy Science

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“…In addition, FSBM calves manifested lower release of cortisol, greater concentration of the LPS-specific IgG and IgA, and higher increase in serum haptoglobin concentration than the SBM group. However, Wolfswinkel (2009) found no differences in calf performance or in vitro immune response between calves fed A. oryzae-and B. subtilis-fermented SBM or regular SBM. However, in the latter study, the high proportion of "sick" calves (defined as a calf that received 1 or more medical treatments; 59% of all calves enrolled) and the very early weaning age (~22 d of age) potentially could have masked any possible diet effect.…”

Section: Effects Of Soy Protein On Calf Performancementioning

confidence: 65%

Graduate Student Literature Review: The past and future of soy protein in calf nutrition

Ansia

Drackley²

2020

Journal of Dairy Science

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Our objective with this review is to encourage more research about the use of soy protein in young calf diets by learning from the mistakes of the past and acknowledging the promising results found when modern techniques are applied to treat soybeans. Total or partial substitution of milk proteins with soy proteins can represent a substantial increase in the economic efficiency of calf diets as long as it does not affect calf performance. Unfortunately, the results found in the literature indicate that the inclusion of soy protein in diets of young calves usually diminishes growth and health outcomes. The interaction of the antinutritional factors and antigenic proteins in soybeans with the gastrointestinal tract triggers a physiological response with negative consequences for the digestive tract and immune system of the calf. In this article, we highlight the importance of a correct processing method of soybeans by reviewing some of the published research that has evaluated different soy-based ingredients in diets for young calves. Conventional methods such as heating, ethanol extraction, and protein isolation can produce favorable results provided that the final product contains minimum or null amounts of antigenic and antinutritional factors. More recently, further processing methods such as microbial treatment of soybean meal reduces those antinutritional and antigenic factors, and can also increase the quality of soy protein by reducing the peptide size and by triggering the release of bioactive compounds. Experiments in which soy protein modified by this method was fed have increased in the scientific literature during the last decade due to the favorable results obtained in calves as well as in monogastric animals.

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“…Different technical processing has been used to reduce the antinutritional compounds in soybean meal (Figure 2) [32,93,94]. The proximate composition and antinutritional compounds of three commonly processed soy products are listed in Table 1 [29,32,[95][96][97][98].…”

Section: Different Processed Soy Productsmentioning

confidence: 99%

Opportunities and Challenges of Soy Proteins with Different Processing Applications

Deng,

Kim

2024

Antioxidants

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Soybean meal (SBM) is a prevailing plant protein supplement in animal diets because of its nutritional value and availability. This review paper explores the significance of SBM and processed soy products, emphasizing their nutritional and bioactive components, such as isoflavones and soyasaponins. These compounds are known for their antioxidant and anti-inflammatory properties and are associated with a reduced prevalence of chronic diseases. However, the presence of antinutritional compounds in SBM presents a significant challenge. The paper evaluates various processing methods, including ethanol/acid wash, enzyme treatment, and fermentation, which are aimed at enhancing the nutritional value of soy products. It highlights the significance to maintain a balance between nutritional enhancement and the preservation of beneficial bioactive compounds, emphasizing the importance of different processing techniques to fully exploit the health benefits of soy-based products. Therefore, this review illuminates the complex balance between nutritional improvement, bioactive compound preservation, and the overall health implications of soy products.

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The effects of feeding fermented soybean meal in calf starter on growth and performance of dairy calves

Cited by 5 publications

References 129 publications

Growth performance of calves fed microbially enhanced soy protein in pelleted starters

Growth performance of calves fed microbially enhanced soy protein in pelleted starters

Graduate Student Literature Review: The past and future of soy protein in calf nutrition

Opportunities and Challenges of Soy Proteins with Different Processing Applications

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