SPATIAL AND TEMPORAL VARIATION IN SOYBEAN QUALITY DR. SETH NAEVE AND DR. JILL MILLER-GARVIN
OUTLINE Geographical variation Protein decline over time The 2017 crop
PROTEIN AND OIL: GEOGRAPHICAL VARIATION
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
2017 SURVEY RESULTS
August Precipitation
PROTEIN AND OIL: VARIATION OVER TIME
Soybean Oil and Protein 1986-2017 - US Average 20.0 36.5 19.5 36.0 Oil (13%) 19.0 18.5 18.0 35.5 35.0 34.5 Protein (13%) 17.5 34.0 OIL = 0.018 %/yr Protein = -0.037 %/yr 17.0 1985 1990 1995 2000 2005 2010 2015 33.5 Year
Soybean Protein 1986-2017 - Top Producing States vs. US Average 37 36 Iowa = -0.03 %/yr USA = -0.04 %/yr USA Iowa Illinois = -0.04 %/yr Illinois Protein (13%) 35 34 Iowa 33 37 Minnesota = -0.03 %/yr Minnesota Nebraska = -0.02 %/yr Nebraska 36 Protein (13%) 35 34 33 1985 1990 1995 2000 2005 2010 2015 Year 1985 1990 1995 2000 2005 2010 2015 Year
Soybean Protein 1986-2017 - Top Producing States vs. US Average 37 Indiana = -0.05 %/yr Indiana Missouri = -0.05 %/yr Missouri Protein (13%) 36 35 34 33 37 Ohio = -0.04 %/yr Ohio South Dakota = -0.02 %/yr South Dakota Protein (13%) 36 35 34 33 1985 1990 1995 2000 2005 2010 2015 Year 1985 1990 1995 2000 2005 2010 2015 Year
Soybean Oil 1986-2017 - Top Producing States vs. US Average 20 Iowa 19 Oil (13%) 18 USA 17 16 20 Iowa Iowa = 0.02 %/yr USA = 0.02 %/yr Illinois Illinois = 0.01 %/yr 19 Oil (13%) 18 17 Minnesota Minnesota = 0.02 %/yr 16 1985 1990 1995 2000 2005 2010 2015 Year Nebraska Nebraska = <0.01 %/yr 1985 1990 1995 2000 2005 2010 2015 Year
Soybean Oil 1986-2017 - Top Producing States vs. US Average 20 19 Oil (13%) 18 17 16 20 Indiana Indiana= 0.02 %/yr Missouri Missouri = 0.02 %/yr 19 Oil (13%) 18 17 Ohio Ohio= 0.02 %/yr 16 1985 1990 1995 2000 2005 2010 2015 Year South Dakota South Dakota = <0.01 %/yr 1985 1990 1995 2000 2005 2010 2015 Year
PROTEIN CHANGE (2006-2013)
DECONSTRUCTION OF THE PROTEIN DECLINE Changes in Genetics production Environments (movement west) Management Environment
Rinker et al 2014 Protein = -0.016 % / year
Protein = -0.022 % / year
Protein = -0.022 % / year
Change in seed protein concentration at the U.S. national level as determined by background protein concentration and production level at the county level. 0.0067% per year
TEMPORAL PROTEIN DECLINE - SUMMARY On-farm protein levels have declined at a rate of about 0.037 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 ~ 0.022 points per year Production movement to ~ 0.0067 points per year We ve determined that the decline could be apportioned Genetics = 60% Geographical movement = 20% Residual = 20% Environment, Management, and MxE
THANK YOU Seth Naeve naeve002@umn.edu
BETTER MEASURES OF QUALITY: A.K.A. AMINO ACIDS
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
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.
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
Gayler and Sykes, 1985
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
HISTORICAL PROTEIN AND OIL VARIATION
PHYSICAL CHARACTERISTICS