{"id":13487,"date":"2019-11-14T04:00:04","date_gmt":"2019-11-14T10:00:04","guid":{"rendered":"https:\/\/www.insta-pro.com\/?p=13487"},"modified":"2023-06-21T12:46:04","modified_gmt":"2023-06-21T17:46:04","slug":"high-shear-dry-extruded-soy-meals-fed-to-dairy-what-happens-to-milk-fat","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/en\/blog\/nutritionandtechnologies\/high-shear-dry-extruded-soy-meals-fed-to-dairy-what-happens-to-milk-fat\/","title":{"rendered":"High-Shear Dry Extruded Soy Meals Fed to Dairy: What Happens to Milk Fat?"},"content":{"rendered":"

In dairy production, the total amount of milk produced each day per cow is important, but it\u2019s really the components<\/a>, milk fat and protein, that are the most valuable per unit produced.\u00a0 A common goal for dairy nutritionists is to formulate a dairy ration that will maximize the amount of milk fat produced each day.<\/p>\n

Often, by-pass soy ingredients are used to add more rumen by-pass protein<\/a> to the diet in order to boost production.\u00a0 Many of these contain residual oil, and along with other ingredients that contain fat (including isolated fats and oils), the total amount of fat in the diet is calculated and controlled.<\/p>\n

It\u2019s important to understand how added fats and oils, including those that come along with by-pass soy ingredients, affect milk fat production in dairy cows.<\/p>\n

I took data from carefully-controlled studies (see here<\/a>, here<\/a>, and Dhiman, 2001) that fed high-shear dry extruded full-fat soy<\/a> and ExPress\u00ae<\/a> (dry extruded\/pressed for partial oil removal) soy meals in dairy rations in order to determine how their usage:<\/p>\n