Soybeans are primarily a source of protein and contain 40% crude protein. Roasting soybeans decreases anti-nutritional factors and increases bypass protein. Roasting helps increase the bypass of amino acids from the rumen to the intestine so the cow can absorb them and make milk and milk protein.

Learn why it’s important to roast high-oleic soybeans from Leoni Martins, Ph.D. Assistant Clinical Professor of Precision Dairy at Penn State University; Mike Van Amburgh, Ph.D., Professor of Dairy Nutrition at Cornell University; Corwin Holtz, MS, PAS, Comsen Dairy Consultation in New York; and Alycia Bales, Ph.D., Animal Nutrition Technical Support for Caledonia Farmers Elevator in Michigan.

Watch the video below or on YouTube to learn more.