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Soy Protein Concentrate and Heated Soy Flours as Protein Sources in Milk Replacer for Preruminant Calves^{1, 2, 3,}

Departments of Animal Sciences and Industry, and Laboratory Medicine, Kansas State University, Manhattan 66506

H. A. Ramsey

Department of Animal Science, North Carolina State University, Raleigh 27695

ABSTRACT

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.

¹ Contribution Number 88-47-J, Kansas Agricultural Experiment Station, Manhattan 66506.

² Paper Number 11210 of the Journal Series of the North Carolina Agricultural Research Service, Raleigh.

³ Supported in part by the American Soybean Association, St. Louis, MO.

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