Low-ANF soybeans boost dairy cow protein digestibility without processing

Soybeans with reduced anti-nutritional factors (ANFs) improve protein digestibility in dairy cows without thermal or chemical treatment. A study comparing a low-ANF soybean variety (25 mg antitrypsin/g flour) to conventional varieties (50–55 mg/g) found no significant differences in milk yield, fertility, or milk quality. This enables direct on-farm feeding, reducing processing costs and supporting sustainable farming. The tool helps identify low-ANF soybean varieties for practical application. Related research available at CRPA (http://www.crpa.it).