Soybeans are a great source of protein and fat for dairy rations, and the recent introduction of high-oleic soybeans has renewed the interest in feeding roasted soybeans. Roasted soybeans have increased protein digestibility, higher rumen undegradable protein (RUP) content, and reduced presence of anti-nutrients like trypsin inhibitors. Roasting denatures protein, increasing the RUP content from around 25% to between 40 to 60%. This results in more protein bypassing the rumen for intestinal absorption. Roasting also improves the accessibility of fats in soybeans, boosting their energy contribution.

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