The objective of the study was to determine the effects of roasted versus raw high oleic acid soybeans on milk production responses of high-producing dairy cows. Overall inclusion of high oleic acid soybeans, regardless of roasted or raw, increased dry matter intakes and the yields of milk, milk fat, milk protein, milk lactose, and preformed milk fatty acids but decreased urea nitrogen in milk and blood compared to a control treatment. Roasted high oleic acid soybeans did not affect dry matter intake but increased the yields of milk, milk fat, milk protein, milk lactose, and preformed milk fatty acids and decreased urea nitrogen in milk and blood compared to treatments containing raw high oleic acid soybeans. The addition of a rumen by-pass protein supplement to raw high oleic acid soybeans increased milk protein and decreased urea nitrogen in milk and blood compared to a treatment of only raw high oleic acid soybeans.

The study provides further support and important information related to the potential use of high oleic acid soybeans. Novel information is provided concerning the potential for roasting high oleic acid soybeans. This research will likely increase interest and demand for high oleic acid soybeans. Together these data can be used by soybean growers, nutritionists, and dairy farmers when deciding on whether to include high oleic acid soybeans in dairy cow diets.