Introducing a Soya-Free Diet at the University of Nottingham’s Dairy Science Centre
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- 13 Mar 2025
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Over the past year, Wynnstay’s Dairy Technical Team has collaborated with the University of Nottingham's Centre for Dairy Science Innovation to implement a soya-free diet for the university’s dairy herd. The work conducted at the university’s farm has shown that dairy cows can thrive on this optimised, soya-free diet, not only increasing milk production from forage but also maintaining high milk quality.
The initiative, conducted on the University’s 400-head herd of Holstein Friesians, resulted in a 4.8kg increase in milk per cow compared to 2023. Additionally, milk urea levels dropped from 249mg/litre to 176mg/litre, signalling improved protein efficiency.
The move was driven by the University’s goal of reducing farm emissions and improving its overall carbon footprint per kg of fat and protein corrected milk (FPCM), in line with milk buyer expectations.
Key results
- 4.8kg increase in milk per cow compared to 2023
- Reduction in milk urea levels from 249mg/litre to 176mg/litre, indicating improved protein efficiency
- Crude protein levels dropped from 17.5% to 16.7%
- Starch content increased from 18% to 22.5%
- 14% increase in forage intake, leading to a 10% reduction in CO₂e per kilogram of milk
The diet shift, fully implemented in March 2024, saw Wynnstay’s Amino Balance 16 diet introduced on the farm, which replaced soya with rumen-protected amino acids, protected rapeseed meal and rumen energy sources while reducing crude protein levels from 17.5% to 16.7%. Starch content increased from 18% to 22.5%, further supporting milk yield and fertility.
Since moving to the Amino Balance 16 soya-free diet, the cows have consistently outperformed their previous production levels thanks to a better balance of nutrients. Other key findings from the transition revealed forage intake rose by 14%, leading to a significant boost in milk produced from homegrown forage. This contributed to more than a 10% reduction in CO2e per kilo of milk, and a decrease in the diet impact per portion from 37kg CO2e to 21kg CO2e.
What next?
Looking ahead, the team aims to exceed 5,000kg of milk from forage per cow, and will focus on further refining feeding strategies for first-lactation heifers to maximise growth and efficiency.
Wynnstay’s commitment to sustainability aligns with the global push to lower agricultural emissions, in which the UK already outperforms global averages with an estimated 1.24kg CO₂e/kg of FPCM compared to the global average of 3kg CO₂e/kg.
The University’s Dairy Herd Manager, Nigel Armstrong, expressed his enthusiasm about the results: “We have seen nothing but positive outcomes in terms of higher milk yields, greater forage intake, and lower urea levels. As a high-production commercial herd operating within a university, we aim to lead in dairy innovation. I just wish we had done it sooner.”
