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 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.
Dawson
D P
DP
Department of Animal Sciences, Kansas State University, Manhattan 66506.
Morrill
J L
JL
Reddy
P G
PG
Minocha
H C
HC
Ramsey
H A
HA
D000821:Animal Feed; D000818:Animals; D000833:Animals, Suckling / Q000254:growth & development*; D001835:Body Weight / Q000187:drug effects; D002417:Cattle / Q000254:growth & development*; D004044:Dietary Proteins / Q000494:pharmacology*; D005260:Female; D005433:Flour; D008297:Male; D010940:Plant Proteins / Q000494:pharmacology*; D013025:Glycine max
D004044:Dietary Proteins; D010940:Plant Proteins