.png?width=517&height=128&name=Group%20(2).png "Group (2)")
Comparison With Other Ingredients
The following tables compare SoyPass® against other protein sources in terms of bypass protein (UIP), postruminal digestibility and milk production.
Table 1: Bypass protein content
| Ingredient | % UIP |
| SoyPass | 74.3 |
| Roasted Soybeans | 58.6 |
| Extruded SBM | 54.4 |
| SoyPlus | 53.6 |
| Soybean meal | 30.7 |
Conducted by G. Broderick at US Dairy Forage Research Center in Madison, WI, USA
Table 2: Estimated postruminal protein digestibility
| Ingredient | Digestibility % |
| Soybean Meal | 89.8 |
| SoyPass | 87.3 |
| Corn gluten meal | 87.6 |
| Meat & bone meal | 54.0 |
| Blood meal | 80.1 |
| Feather meal | 69.5 |
| Fish meal | 85.4 |
S Calsamiglia and M/D. Stern, Journal of Dairy Science, 1993 Vol 76, Supplement 1, Paper P88, 176
