As harvest season approaches, nutritionists will be starting to make recommendations using the commodities the farmers have available to them. Soybeans serve as an essential source of rumen degradable protein, fat, and digestible fiber — all crucial to a dairy cow’s diet. For many years, farmers have used roasted soybeans as a protein source that can boost milk and milk protein yields. However, over the last few years, including roasted high-oleic soybeans in dairy rations has gained traction. In a Buckeye Dairy News article, The Ohio State University extension dairy specialist Maurice Eastridge discussed the process of roasting soybeans and the differences between high-oleic and conventional soybeans.

Read the full article here.

Source: Byrne, Jenna. “What’s the Roasted Soybean Buzz?” Hoard’s Dairyman, 8 Aug. 2024.