PUBLISHED BY SOYBEAN GROWERS FOR THE FEED INDUSTRYDecember 2009

Additional information on the variation in U.S. soybean crop can be found on the following Web site http://www.unitedsoybean.org/programs/soy_measurements.aspx. This Web site provides information on the 2008 soybean crop from samples collected by the participants in USDA’s National Agricultural Statistics Service’s Objective Yield Survey program. This NASS program develops data used to determine USDA’s official estimate of crop yield and production. The program provides for NASS personnel to collect physical field measurements and monitor crop progress throughout the growing season. Soybean samples obtained from these fields were ground using a Perten LM 3600 grinder and then scanned on a FOSS 6500 NIR Instrument at the University of Minnesota.

They reported average protein levels of 35.6±1.4 percent with a range of 33.1 to 37.5 percent and average oil levels of 17.9±0.9 with a range of 16.6 to 19.2 percent for the samples NASS personnel collected from the 2008 crop. Not only do they show average protein and oil values by region, they also chart the negative correlation between protein and oil levels and the weak correlation between total lysine to protein ratios (average 6.9±0.16; range 0.9-1.13) in the soybean samples.

What does all of this analytical data on soybeans mean to the nutritionist interested in formulating high performance rations?
These soybean composition values indicate that the levels of protein and oil in the soybean are influenced by both the micro-environment where the soybeans are grown and the genetics of the plant. There are regional differences, state differences, county differences and probably field-to-field differences in the ability for the plant to achieve its genetic potential to accumulate protein and oil in the soybean seed. However, these relatively small differences in composition values are minimized when combined with other samples from other areas. The bottom line is that over past 25 years, averages have become averages. Soybeans will contain, on the average about 35-36 percent crude protein and 18½ -19½ percent oil (on a 13 percent moisture basis). These values have not changed even though soybean yields have steadily increased.

The nutritionist can plan on the soybean processor producing a soybean meal that is consistent and meets specified minimum meal specifications. Meeting soybean meal specifications is possible since processors purchase soybeans from various regions with significantly different micro-environments; the soybeans are blended in storage and processing; and the processing steps are carefully regulated to produce a soybean meal that is the standard protein ingredient for the feed industry. No other feed ingredient can match the compositional consistency of soybean meal.

This is not to say that soybean researchers can not improve the compositional characteristics of the soybean. With time and research funding, it should be possible to improve the composition of the soybean. Research groups are actively conducting efforts to significantly increase seed protein levels; modifying the oil profile; improving the levels and balance of amino acids; reducing the levels of the oligosaccharides; improving the availability of minerals; and investigating other traits that will further increase the competitiveness of soybean meal in providing needed nutrients to high-performance feeds.

Year in Review:
As 2009 comes to a close, it is logical we update our tables and charts to show the base lines that will be used to judge the progress of the coming year. Looking back, 2009 was a challenging year for the U.S. soybean farmer; however, they look forward to the New Year and more acceptable weather conditions that favor higher soybean yields; fewer disease, insect and weed problems that impact the cost of producing soybeans; and new opportunities to use scientific advances to produce a soybean crop that will better meet the nutritional needs of the feed formulator.