Effect of Processing Temperature on Utilization of Whole Soybeans by Calves

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Abstract
To evaluate use of processed whole soybeans by calves, in the 1st trial raw soybeans and soybeans processed at 138.degree. C without tempering or 138.degree. C with tempering, or at 171.degree. C were evaluated in a N balance trial of 4 male Holstein calves 10-15 wk of age. N retention was similar when calves consumed any of the heat-treated soybean diets but less for the raw soybean diet. In the 2nd trial raw and processed soybeans were evaluated in an 8-wk growth trial of 96 Holstein day-old calves. Starters contained soybean meal, that with added fat, raw soybeans or soybeans processed at 138.degree., 171.degree. or 191.degree. C in a California Pellet Mill Jet-Sploder. Calves consuming the starters containing soybeans processed at 171.degree. C consumed more feed, gained faster, had lower fecal scores (less scours) and less mortality.