{"id":11681,"date":"2018-05-31T04:00:40","date_gmt":"2018-05-31T09:00:40","guid":{"rendered":"https:\/\/www.insta-pro.com\/?p=11681"},"modified":"2023-06-21T15:54:31","modified_gmt":"2023-06-21T20:54:31","slug":"ingredient-metrics-are-great-but-make-sure-youre-using-the-right-ones","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/en\/blog\/nutritionandtechnologies\/ingredient-metrics-are-great-but-make-sure-youre-using-the-right-ones\/","title":{"rendered":"Ingredient metrics are great, but make sure you\u2019re using the right ones"},"content":{"rendered":"<p>A perpetual challenge for nutritionists, animal producers, manufacturers, and brokers of ingredients and raw materials is how to value them.\u00a0 This is no small task.\u00a0 Formulations of many ingredients, and other factors, determine animal performance levels (meat, milk, eggs, both quantity and quality), while feed costs routinely determine whether or not an operation makes or loses money.<\/p>\n<p>It\u2019s certainly understandable to want some common measurements, or metrics, that can be used for valuing ingredients.\u00a0 We\u2019ve discussed here on the Insta-Pro blog about how some common measures, even something as common as <a href=\"https:\/\/www.feedipedia.org\/node\/8329\">crude protein<\/a>, can be <a href=\"https:\/\/www.insta-pro.com\/en\/2017\/07\/20\/amino-acids-looking-beyond-protein-levels-for-animal-performance\/\">misleading<\/a>.<\/p>\n<p>One such protein measurement, important for dairy nutritionists and producers, is rumen by-pass protein \u2013 the proportion of the total protein that escapes, or by-passes, the rumen, and can then be used by the cow to support milk production.\u00a0 This is a topic we\u2019ve documented on the blog many times (<a href=\"https:\/\/www.insta-pro.com\/en\/2017\/09\/28\/evaluating-ingredients-protein-in-the-rumen-and-small-intestine-part-3\/\">here<\/a>, <a href=\"https:\/\/www.insta-pro.com\/en\/2015\/06\/29\/quality-ingredients-for-dairy-producers-results-in-improved-efficiency\/\">here<\/a>, and <a href=\"https:\/\/www.insta-pro.com\/en\/2017\/10\/05\/dont-bypass-the-by-pass-protein\/\">here<\/a>).<\/p>\n<p>The total amount of by-pass protein is often thrown around as a metric for evaluating dairy ingredients.\u00a0 More by-pass protein is often assumed to be better.\u00a0 However, this is wrong for several reasons.<\/p>\n<p>First, the amount of <em>total <\/em>by-pass protein tells you nothing about how available it is to the cow for milk production.\u00a0 It is the amount of <em>digestible<\/em> by-pass protein \u2013 in the intestine of the cow \u2013 that matters here.\u00a0 If the cow cannot digest the by-passed protein in the intestine, it\u2019s of no use to help produce more.\u00a0 Anyone can produce more total by-pass protein by heating for excessive periods of time, but <a href=\"https:\/\/www.insta-pro.com\/en\/2016\/04\/07\/high-temperature-short-time-extrusion-cooking-preserves-protein-quality\/\">it will be damaged<\/a> (less digestible).<\/p>\n<p>Second, cows require both rumen by-pass protein <em>and<\/em> rumen degradable protein.\u00a0 The microbes that inhabit the <a href=\"https:\/\/en.wikipedia.org\/wiki\/Rumen\">rumen<\/a> need to be fed, too.\u00a0 If 90% of your protein is by-pass (even if it is highly digestible, which it will almost certainly not be), the rumen is being starved. \u00a0This is an unnatural state for the cow, and performance will suffer.<\/p>\n<p>Third, you should get more with your by-pass ingredients \u2013 don\u2019t focus on only one metric.\u00a0 We\u2019ve shown how the high shear dry extrusion\/mechanical oil pressing process (our ExPress\u00ae process) is <a href=\"https:\/\/www.insta-pro.com\/en\/2017\/12\/07\/utilization-of-soy-to-produce-by-pass-fat-for-dairy-cattle\/\">creating by-pass fat<\/a> for the cow (energy used to make more milk), and is <a href=\"https:\/\/www.insta-pro.com\/en\/2016\/08\/11\/pushed-to-the-limit-modern-dairy-cows-need-high-quality-ingredients\/\">enhancing rumen function<\/a>, including a more natural state of increased fiber degradation.<\/p>\n<p>When evaluating ingredients, make sure you\u2019re using the metrics that matter.\u00a0 Are your suppliers just trying to hit a number without knowing why?\u00a0 Using measures that relate to animal performance is the only way to ensure that the right balance between production and economics has been achieved.\u00a0 We at Insta-Pro think like an equipment company and a nutrition company \u2013 providing you with <a href=\"https:\/\/www.insta-pro.com\/en\/2018\/03\/22\/evaluating-ingredients-part-7-extruded-corn\/\">tips for better formulations<\/a> \u2013 not just the least cost.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A perpetual challenge for nutritionists, animal producers, manufacturers, and brokers of ingredients and raw materials is how to value them.\u00a0 This is no small task.\u00a0 Formulations of many ingredients, and other factors, determine animal performance levels (meat, milk, eggs, both quantity and quality), while feed costs routinely determine whether or not an operation makes or [&hellip;]<\/p>\n","protected":false},"author":13,"featured_media":11682,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7180],"tags":[244,294,1694],"class_list":["post-11681","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutritionandtechnologies","tag-protein","tag-ingredients","tag-rumen"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.2 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Ingredient Metrics are Great, But Make Sure You&#039;re Using the Right 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