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The latest on Corn & Soybean Roasting
Corn & Soybean Roasting Presentation
Dr Glen Broderick Presentation
Midwest Grain Roasters - Portable Roasting since 1989
Dodgeville, WI 53533
Eric & Julie Hamilton – Owners
1-800-366-3402
Our WEB: www.MIDWESTGRAINROASTERS.COM
The Benefits of Feeding Roasted Corn:
Roast Soybeans,Corn,Wheat,Oats,Sorghum,Barley etc.
What is Grain Roasting?
Roasting with the ROAST-A-MATIC Grain Roaster is a process in which the grain flows through the open flame, increasing T.D.N. in the raw soybeans and corn grain. The toxic enzymes (urease and lipoxdose) are destroyed, the oil and lecithin are retained, and are turned into golden, peanutty-flavored, nutritious beans with roasted aroma, bringing out the best qualities of the full fat soybeans. Roasting grains converts saturated fat into unsaturated fat, destroys molds and changes carbohydrates(starches) to dextrin (sugar).
Gelatinization is a loss of (birefringence) of the starch granule, or more simply defined as making the starch water-soluble by rupturing the crystalline starch molecule. Any thermal or mechanical processing of cereal grains will produce a degree of gelatinization due to mechanical break down of the starch granule (molecule). The gelatinization of starch will make the feedstuff more digestible, thereby increasing feed efficiency.
US yellow corn hybrids tend to be soft, and as a result will take on moisture more effectively than harder, “flint” corn varieties. Because it is softer, US yellow corn varieties tend to produce more “flour” and fines, even when properly conditioned. Optimal moisture for heat treatment is near 18 % moisture. Depending on the system, the heat treatment temperature is between 170 and 275 Degrees Fahrenheit.
The type and quality of the grain being processed also can have a dramatic impact on the level of gelatinization that can be achieved. Low quality, low test weight corn for example contains less available starch so the amount of starch converted will be lower. Hard flint type corn resists the physical take up of moisture, and so reduces the amount of gelatinization that can be achieved. Different hybrid varieties will accept moisture in varying degrees. They also tend to dry down or mature at different rates. This will impact the level of gelatinization that can occur when roasting. (Source: Mark Heimann, Applications Manager, Roskamp Champion, www.cpmroskamp.com)
Dr. Glen A. Broderick, U.S. Dairy Forage Research Center, Madison, WI) noted the NH3 (Ammonia) uptake in an in-vitro incubation study increased from roasted corn when compared to regular corn, high moisture corn and different grind sizes. (See PDF file with insert – attached file)
When equal amounts of Dry Matter from either control or roasted corn were incubated with rumen fluid, roasting was found to increase the rate of ammonia disappearance over time.
This suggests that rumen microbes produce protein more rapidly when fed roasted corn versus unroasted corn. As we learn about the heat treatment and the application benefits, Dr. Broderick, with his co-workers, used 36 multiparous cows, (6 cows with RC), and 14 primiparous cows in a blocked trial.
Dry matter intake, milk pounds and all components: butterfat, milk protein, solids-non-fat increased for cows milking nearly 86 lbs/day. MUN levels decreased slightly. Ration protein was 17.1 %.
Other benefits of roasting:
Have you seen corn in a bin like this?
This had a very high mold count and dairy cows were not eating and performing well at all. The corn went into the bin with 17 % moisture, at this time it was down to 14 % the following June. After roasting, performance went back to the “summer” normal.
The bin was ventilated and brand new – maybe it was not turned on often enough…..
The new and exciting issue, is roasting corn as it comes off the field at about 18 to 20 % moisture for optimum storing near 10 to 12 % moisture. (Every year we see too much corn that does not come out of the bins as good as it was put in. We not only do a good job of roasting it, we also preserve it. Oils in the germ are preserved for longer lasting, while increasing digestibility for increased microbial protein production in the rumen of your cows.)
Here is what we suggest:
Let us roast 5 lbs of your rations corn/cow/day and you put it in storage as whole roasted grain. (project the cow numbers, days of use for your inventory....)
Allow some extra roasted corn for your calf feeding: feed whole within your calf mix and roasted soybeans along with a pelleted supplement - less molasses needed and normally higher palatability for calves and less flies and all the other inconveniences and lower cost overall.
For the milking herd grind or crack those 5 pounds of corn into your commodity bin for use within your TMR. Feed out and let us help you watch the results which many dairymen have told us: Increased milk production, higher palatability - more stable production - less stress from acidosis and improved components of milk protein and butterfat.
The economics: Roasting of 5 lbs will cost less than $.10.
Is this too good to be true?
Try us and our offer for three months to measure your results via MilkLab. ( All we need is your milk marketer to allow us to have the information of your production data.) www.dairyperformance.com look up all the details and benefits of using this tool!
Here is a Rock River Lab verification of roasting reducing mold and yeast in corn:
Here is what roasting has done: BEFORE
Lab # 387461 Date 09/23/2005
Yeast Count: 100,000 cfu/gr
Mold Count: 5,600,000 cfu/gr (High)
TOXIN PRODUCER PRESENT AND MOLD THAT CAN CAUSE HBS
| AFTER roasting
Lab# 387460 Date: 09/23/2005
Yeast Count: 18,000 cfu/gr (Very Low)
Mold Count 1,000 cfy/gr ( Very Low)
(Source: Rock River Lab, Watertown, WI) |
We started with roasting soy beans for by-pass value as you grew more soybeans in Wisconsin and the upper Midwest. Here is a short summary with the benefits for home-grown roasted soybeans.
Roasting of soybeans on your farm is becoming more acceptable and more economical than ever!
Roasting "higher-than-normal" moisture soybeans right near harvest for optimum storing and high bypass feeding value. Increased storage time for lasting value. Keep the margins of buying protein sources right at home while using your roasted beans. You will save about $30.00 per cow per year by roasting your home-grown soybeans.
After each roasting you will know the protein of your beans and the by-pass value. We will even help you in the determination of the most economical soybean variety. Our data base of many years of roasting points out varieties best suited for highest protein, energy and nutrients per crop acre!
Call us: MIDWEST GRAIN ROASTERS
Eric & Julie Hamilton for orders
P.O. Box 298
Dodgeville, WI 53533
1-800-366-3402 |
Dieter Härle, call for Nutritional Information
Client call: 1-800-515-9559
e-mail: DietHarle@netexpress.net
cell: 563-940-1440 |
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