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Nutrient Profile - NRC Compatible
The following nutrient profile is compatible with NRC and ration balancing programs that are based on NRC. To view the nutrient profile that is compatible with CPM and programs based on CPM and/or CNCPS, click here.
The process for manufacturing Soy Best® High Bypass Soybean Meal has been changed and improved with the addition of Gums (lecithin and phosphatidyl-choline). This has made it necessary to update Soy Best nutrient values for use in ration balancing programs. The new process increases rumen undegraded protein and is patented.
Documentation in support of these nutrient values has been published in the Journal of Dairy Science (J. Dairy Sci., 2005, Vol. 83, Supp. 1, Abstract #86, page 90) and in “Development of Protein Fractionation and Degradation Kinetics of Soy Best with Gums to be used in the NRC (2001) Nutrition Model,” by Dr. Luis Tedeschi, Texas A&M University.
Values highlighted in yellow may be generated by the program, depending on the program being used.
The rate of rumen degradation of any feedstuff varies with the solids and liquid dilution rates, which themselves vary with stage of lactation. Two rumen undegradable protein values for Soy Best are published in the Journal of Dairy Science, 2005, 83:90. Both values are based on a 16-hour rumen incubation. Soy Best fed to a cow that was 50 days in milk and producing 79.3 pounds of milk, had an RUP of 73.3%. Soy Best fed to a cow that was 200 days in milk and producing 60 pounds of milk had an RUP of 62.1%.
SAMPLING AND ASSAY PROCEDURE
This update was supervised by the CPM Ingredient Library Manager. Ten, 50-lb. samples of Soy Best were taken representing two crop years (September through February) and many production runs. The total 500 lbs. of samples was sent to the Ruminant Feed Analysis Consortium at the University of New Hampshire. RFAC personnel sent five representative sub-samples to Minor Institute. The CPM Ingredient Library Manager then supervised proximate analysis at Cumberland Valley Analytical Services, amino acid analysis at the University of Missouri-Columbia and fatty acid analysis at Clemson University. Rumen bypass protein measurements were made at West Virginia University and intestinal digestibility of bypass protein was measured at the University of Minnesota. Rumen protein kinetics was investigated by Dr. Luis Tedeschi, Texas A&M University.
COMMENT ON BYPASS PROTEIN VALUES
The 73.3% RUP value reported by West Virginia University is for a 16-hr rumen incubation in a lactating cow. RUP values reported by the University of Minnesota are calculated from the natural log of nitrogen disappearance over time (Mather and Miller, 1981, Br. J. Nutr. 45:587). RUP values from these two different procedures are not comparable (Bach et al., J. Animal Sci. 1998. 76:2885).
‡ “Development of Protein Fractionation and Degradation Kinetics of Soy Best with Gums to be used in the NRC (2001) Nutrition Model,” by Dr. Luis Tedeschi, Texas A&M University.
§ 16 hours in rumen (J. Dairy Sci. Vol. 83, Suppl. 1, Abst. #86, pg. 90). The protein bypass value for any ingredient is not a fixed number and will vary with dry matter intake, rumen solids retention time, rumen pH and rumen microbial population.
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