Roasted soybeans are better utilized than raw, unprocessed beans especially for nonruminants.

Unlike whole cottonseeds, soybean seeds should be rolled or crimped before feeding. Soybeans contain 20% fat and are high in energy. Also, heating increases the rumen resistant protein, but excessive heat can result in indigestible protein. Therefore, any heating or roasting should be controlled. Feeding roasted whole soybeans is becoming increasingly popular among dairy producers who want to supplement their cows' diet with a palatable protein and energy source

TABLE 1. Typical Nutritive Value of Soybeans and Soybean Meal, As-Fed Basis

Full-Fat Soybean Protein, % Fat , % NE , Mcal/kg - raw NE , Mcal/kg - roasted TDN , % - raw - roasted* Swine DE , kcal/kg Lysine , % Methionine , % UIP, % - raw - roasted Calcium , % Phosphorus , % 36 18 1.8 2.0 77 85 4200 2.3 0.45 30 50-60 0.28 0.66 48 1.5 1.8 77

Soybeans Meal

3680 2.9 0.52 35 0.35 0.75

Raw soybeans contain trypsin inhibitors that interfere with protein digestion. These must be destroyed by heat before feeding to swine or any other non-ruminants. HEAT PROCESSING Some type of heating is necessary to lower trypsin inhibitor levels before feeding soybeans to pigs and chickens. Although heat processing is not necessary for ruminants, some of the advantages listed below make roasting or extruding worth considering. 1. Improved palatability. 2. Improved undegraded intake protein (UIP or "by-pass" protein) levels in ruminants. 3. Increased energy density if part of the hull is removed. 4. Roasted beans can be safely fed in ruminant diets that contain urea since roasting destroys the urease enzyme.

5. Improved carbohydrate digestibility. 6. Improved storage characteristics. Roasting Guidelines Because of the large number of variables involved -soybean variety, moisture content, heating method and time-temperature combinations, processors must establish their own processing parameters. The end use - ruminant or monogastric - is also a major factor in determining roasting procedures. Measuring Adequacy of Roasting Many methods are available to monitor the adequacy of soybean processing. Choice of test depends on type of animals being fed, cost of testing and turnaround time. 1. Trypsin Inhibitor Level. For monogastrics, especially young animals, the trypsin inhibitor of the raw bean must be dramatically reduced. On farm colorimetric tests are available to estimate trypsin inhibitor activity - see # 3 below. Some labs are set up to do more precise measurements of trypsin inhibitor activity for processors interested in fine-tuning their roasting procedures. 2. Urease Test. Unless urea is included in the diet, urease is not a major problem, but its presence indicates that trypsin inhibitor is also still present. This test can be conducted in a lab or is available as a colorimetric home kit. It gives a reasonable indication of sufficient heating, but cannot detect overheating. 3. ADIN or ADFN. Acid detergent insoluble nitrogen is a test often used in silages to detect heat damage and reduced protein digestibility. It is used for the same purpose in soybeans. It can be used on its own or can be subtracted from protease insoluble protein to give a good measure of "digestible by-pass protein." 4. Lipase Test. This test, available for on-farm use, gives an indication of UIP level. Since lipase enzymes survive more heat than urease, they can be used as a marker for high temperature processing; through a colorimetric test they can be used to estimate UIP or "by-pass" value. 5. PDI Test. PDI is a measure of protein dispersibility in water. As heat exposure increases, PDI decreases. Although the test has some limitations, it is a quick and relatively inexpensive method of testing roasting adequacy for ruminants. This test is used widely in the U.S. 6. Visual Appraisal. When no other means is available, beans can be evaluated by their colour and taste. Beans should be golden brown with few if any blackened beans, and should have no bitter or raw taste.

ROASTED SOYBEANS * More digestible The trypsin inhibitor in raw soybeans prevent normal digestion of protein in the gut of poultry and swine. The Amino acids, methionene and cystine, are less available to poultry and swine as well as it retains a bitter taste which inhibits normal feed consumption. Research trials show that swine fed roasted beans gain 9% faster on 9% less feed. Roasted beans also helps reduce dust levels in the facility. A feed trial at University of Wisconsin discovered cows fed raw soybeans excreted the largest amount of visible soybean particles in feces, and cows fed ground roasted soybeans had the least amount of soybeans in the feces. Roasted soybeans broken in four to six pieces are optimal for milk production. * More by-pass protein Raw soybeans are broken down quickly by microbes in the cows stomachs, but roasted soybeans will delay the microbial action, allowing the undegraded protein to pass into the cows intestines where it can pass directly into the cows bloodstream. That by-pass effect of protein can rise to an optimum of 6.5% and will provide extra milk in the bulk tank. Roasted beans will have "by-pass" protein levels of 45-55% compared to 25-30% in raw beans.* More energy Whole soybeans are about 18% oil. Feeding raw soybeans, the oil isnt digestible therefore, the energy isnt available, but when soybeans are roasted, the oil becomes an available energy source and is 2.25 times as much energy as a carbohydrate without increasing the starch content. * More palatable Most university studies suggest that dry matter intake was raised slightly (0.3 lbs./day) by feeding roasted beans compared to feeding raw soybeans. Roasting beans guards against oxidative rancidity. * More milk Cornell University dairy production trial showed a five pound increase in milk production over raw soybeans. University of Wisconsin obtained 13.2% more milk per day from cows already milking 76 pound average

STORAGE For safe storage soybeans should contain no more than 14% moisture. Apart from concerns with moisture content, the high oil content of soybeans raises other storage concerns. Ground, raw beans are the least stable form and are susceptible to storage breakdown especially in warm weather. Adequate heating of soybeans reduces natural enzyme levels and will make the beans more stable in storage. POTENTIAL BENEFITS OF SOYBEANS IN LIVESTOCK DIETS 1. Soybeans are especially valuable when they can replace soybean meal and fat in feeding situations that require high energy levels. 2. When adequate dietary energy levels can be reached without fat, soybeans have to compete with grain energy, and will be worth less than when they compete with fat sources. 3. If the animals being fed are already performing at their genetic potential, extra energy from soybeans will not give a growth response, but should improve feed efficiency. 4. Properly roasted soybeans can be used as a source of UIP (bypass protein) for ruminants. This lowers the need for less palatable protein sources such as meat meal and blood meal. 5. The oil in soybeans helps to reduce dust levels in ground rations.

POTENTIAL PROBLEMS 1. Inadequately heated beans that contain significant amounts of trypsin inhibitor will reduce the performance of swine, poultry, and young calves. 2. Overheating beans will increase the portion of "bound protein," which cannot be digested by either ruminants or monogastric animals. A lab measurement of ADIN (acid detergent insoluble nitrogen) is used as an indicator of bound protein. 3. Incorporating a high level of soybeans into a diet requires ration rebalancing in order to maintain a proper ratio of energy to other nutrients, especially protein, in the diet. 4. Since the oil in ground soybeans can become rancid, regular grinding will be necessary especially in warm weather. 5. Swine diets containing high levels of soybeans may result in a softer carcass fat. 6. Lactating cows fed high levels of soybeans will produce milk fat that is less saturated and more susceptible to oxidation. 7. Feeding very high levels of soybeans to dairy cows may often lower fat test, partially through the negative effects of the soy oil on rumen fermentation and fibre digestion. 8. Feeding soybeans, like other fat or oil sources, will often reduce milk protein percentage. 9. If enough oil from soybeans is fed to upset rumen function, dry matter intake will drop. In this situation, animal energy intake may drop despite the high energy level in the diet. Disrupted rumen function also impairs fibre digestion meaning that less feed value will be extracted from the forages in the diet. FEEDING GUIDELINES B. Ruminants Type of forage, degree of soybean heating and grinding, feeding level and animal productivity can all have dramatic effects on response. Feeding adequately processed beans at moderate levels in a diet balanced for fibre, by-pass protein and mineral levels is the best way to ensure success. 1. Although it is not necessary to roast soybeans for ruminants, roasting can be used as a method of drying with the added benefits of reduced mycotoxin level, increased UIP levels and increased safe upper feeding limits.

2. Feeding raw beans may lower feed intake and usually will not boost milk production when compared to soybean meal. There is little effect on fat test, but milk protein level is often depressed when raw beans are fed. Roasted beans usually will not affect feed intake, and generally do boost milk production, especially in early lactation. The effects of roasted beans on milk composition are similar to raw beans. Fat test can go either up or down but the effect is usually small. Protein test is often lower when roasted beans are fed. Extruded beans give good milk response, but are more likely than roasted to lower milk fat test. 3. Dairy cows should not be fed more than 3.5 kg per day of roasted beans or 2 kg of raw soybeans. 4. Beef cattle diets should contain no more than 5% added fat from soybeans. For example, an animal consuming 7 kg of dry matter could be fed about 1.7 kg of soybeans. 5. When feeding high levels of soybeans or any other fat source, dietary levels of calcium and magnesium should be increased by about 15% over normal feeding levels. 6. Since rumen microbes cannot digest fats or oils, provide enough readily available carbohydrates (i.e. grain) to maintain rumen productivity. 7. To allow the animal to make good use of the soybean oil, which will be digested postruminally, dietary levels of UIP (by-pass protein) should be increased. One common guideline is to add 1 percent of dietary UIP for each 3 percentage units of added dietary fat. 8. If roasted soybeans are used to replace other by-pass protein sources, ensure through lab testing that the beans have been heated sufficiently to provide the desired UIP level. 9. If soybeans are fed whole, protein "by-pass" value will be increased but the possibility of beans passing through the animal undigested is also increased. If beans are finely ground, protein by-pass will be reduced and the possibility of the fat interfering with rumen function is increased.