How can management practices increase the amount and quality of protein in soybean seed?
Protein in soybean meal is a byproduct after oil extraction that accounts for about 70% from the total soybean economic value, and is one of the world’s main sources of high quality protein. Developing strategies that ensure environmental and economic sustainability in soybean production and helps U.S. producers be more competitive in global markets is essential. This involves increasing the amount of protein and essential amino acids in soybean meal. Management practices can be an inexpensive and fast-response strategy to match N supply with the crop N demand. This project has a multi-disciplinary team with researchers at University of Arkansas and University of Minnesota, and other colleagues in our department at University of Kentucky (Dr. Erin Haramoto - weed science, Dr. Hanna Poffenbarger - soil fertility, Dr. David Hildebrand - soybean biochemistry and genetics). We employ a system’s approach to quantify the potential of cultural practices to increase the quantity and quality of protein in soybean meal in different U.S. soybean producing areas.
Protein in soybean meal is a byproduct after oil extraction that accounts for about 70% from the total soybean economic value, and is one of the world’s main sources of high quality protein. Developing strategies that ensure environmental and economic sustainability in soybean production and helps U.S. producers be more competitive in global markets is essential. This involves increasing the amount of protein and essential amino acids in soybean meal. Management practices can be an inexpensive and fast-response strategy to match N supply with the crop N demand. This project has a multi-disciplinary team with researchers at University of Arkansas and University of Minnesota, and other colleagues in our department at University of Kentucky (Dr. Erin Haramoto - weed science, Dr. Hanna Poffenbarger - soil fertility, Dr. David Hildebrand - soybean biochemistry and genetics). We employ a system’s approach to quantify the potential of cultural practices to increase the quantity and quality of protein in soybean meal in different U.S. soybean producing areas.
People involved in this project from our lab: Montse Salmeron (PI), Anuj Chiluwal (Post-doctoral fellow)