Alternative protein use in calf milk replacers

Traditionally, milk protein has been the standard for feeding veal calves. Recent change in the cost of milk protein has created a need for alternative proteins for veal rations. A number of protein sources have been considered for veal rations, including proteins from soya bean, wheat, potato, pea, fish, and yeast. Important factors for assessing alternative proteins include chemical composition, antinutritional factors, digestibility, amino acid content, physical and microbiological properties, economics, and commercial availability. Specially treated soya protein isolate and alcohol-treated soya concentrate appear to be the best alternative proteins for veal rations. Of the two, specially processed soya protein isolate appears to provide the highest digestibility (88%), with the lowest level of antinutritional factors, and has the best physical (functional) properties.