SPATIAL AND TEMPORAL VARIATION IN SOYBEAN QUALITY

Transcription

1 SPATIAL AND TEMPORAL VARIATION IN SOYBEAN QUALITY DR. SETH NAEVE AND DR. JILL MILLER-GARVIN

2 OUTLINE Geographical variation Protein decline over time The 2017 crop

3 PROTEIN AND OIL: GEOGRAPHICAL VARIATION

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7 ENVIRONMENTAL IMPACTS ON SOYBEAN PROTEIN AND OIL Location-specific environmental impacts (latitude, climate, and soil type) affect long-term quality trends However, annual variation in weather patterns affects year-over-year variation in soybean quality Rainfall patterns appear to have the greatest impact on soybean quality Excessive rainfall early in the season appears to reduce protein deposition in the seed Drought conditions during the seed-filling stages exacerbate this condition

8 2017 SURVEY RESULTS

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13 August Precipitation

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15 PROTEIN AND OIL: VARIATION OVER TIME

16 Soybean Oil and Protein US Average Oil (13%) Protein (13%) OIL = %/yr Protein = %/yr Year

17 Soybean Protein Top Producing States vs. US Average Iowa = %/yr USA = %/yr USA Iowa Illinois = %/yr Illinois Protein (13%) Iowa Minnesota = %/yr Minnesota Nebraska = %/yr Nebraska 36 Protein (13%) Year Year

18 Soybean Protein Top Producing States vs. US Average 37 Indiana = %/yr Indiana Missouri = %/yr Missouri Protein (13%) Ohio = %/yr Ohio South Dakota = %/yr South Dakota Protein (13%) Year Year

19 Soybean Oil Top Producing States vs. US Average 20 Iowa 19 Oil (13%) 18 USA Iowa Iowa = 0.02 %/yr USA = 0.02 %/yr Illinois Illinois = 0.01 %/yr 19 Oil (13%) Minnesota Minnesota = 0.02 %/yr Year Nebraska Nebraska = <0.01 %/yr Year

20 Soybean Oil Top Producing States vs. US Average Oil (13%) Indiana Indiana= 0.02 %/yr Missouri Missouri = 0.02 %/yr 19 Oil (13%) Ohio Ohio= 0.02 %/yr Year South Dakota South Dakota = <0.01 %/yr Year

21 PROTEIN CHANGE ( )

22 DECONSTRUCTION OF THE PROTEIN DECLINE Changes in Genetics production Environments (movement west) Management Environment

23 Rinker et al 2014 Protein = % / year

24 Protein = % / year

25 Protein = % / year

26 Change in seed protein concentration at the U.S. national level as determined by background protein concentration and production level at the county level % per year

27 TEMPORAL PROTEIN DECLINE - SUMMARY On-farm protein levels have declined at a rate of about points per year There is some variation in rate by state Oil increased at a 1:2 ratio This matches what we see at small scales Genetics declined at ~ points per year Production movement to ~ points per year We ve determined that the decline could be apportioned Genetics = 60% Geographical movement = 20% Residual = 20% Environment, Management, and MxE

28 THANK YOU Seth Naeve

29 BETTER MEASURES OF QUALITY: A.K.A. AMINO ACIDS

30 BETTER MEASURES OF THE VALUE OF SOYBEANS Soybeans & soybean meal have been valued primarily on an indirect measure of protein crude protein Crude protein is probably not the best measure of a soybean (or a soybean meal s) value Overestimates total amino acids (true protein) at higher protein levels No information on protein QUALITY (relative balance of amino acids) Both formal and informal feeding trials in destination countries have repeatedly shown that meal from US soybeans performs better than expected based on protein levels

31 Ravindran et al. (2014) OVERALL, SOYBEAN MEAL ORIGINATING FROM THE U.S. HAD BETTER NUTRITIVE VALUE COMPARED WITH THOSE FROM ARGENTINA AND INDIA, ON THE BASIS OF APPARENT METABOLIZABLE ENERGY [HIGHER SUCROSE IN U.S. SBM] AND CONTENTS OF DIGESTIBLE CRUDE PROTEIN AND DIGESTIBLE AMINO ACIDS. PERHAPS THE INTERESTING FINDING OF THE CURRENT WORK IS THE LACK OF CORRELATION BETWEEN CP CONTENT AND NUTRITIVE QUALITY OF SOYBEAN MEAL.

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35 4/4/2018 IS THIS AMINO ACID THING REAL? In a recent University of Minnesota study using controlled environments, the relationship between protein quantity and quality was tightly negatively correlated Higher protein concentration leads to a dilution of essential amino acids

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37 Gayler and Sykes, 1985

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40 OTHER CONSTITUENTS VARY AS WELL Other proteins Trypsin inhibitors, Urease, and other Anti-nutritionals Carbohydrates Fiber Starch Soluble Sugars (Sucrose, Stachyose, and Raffinose) Fatty acids Isoflavones Many other functional constituents

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43 HISTORICAL PROTEIN AND OIL VARIATION

44 PHYSICAL CHARACTERISTICS

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