2019
Evaluating and Improving Feed Value of South Carolina Soybean
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Contributor/Checkoff:
South Carolina Soybean Board
Category:
Sustainable Production
Keywords:
Economic studies
Parent Project:
This is the first year of this project.
Lead Principal Investigator:
Benjamin Fallen, Clemson University
Co-Principal Investigators:
Project Code:
Contributing Organization (Checkoff):
South Carolina Soybean Board
$33,614
Institution Funded:
Clemson University
$33,614
Brief Project Summary:

This project addresses two primary concerns: How much higher is the protein content in soybeans produced in South Carolina, compared to soybeans produced in other regions? What value does this higher protein content add? The work also assesses the amino acid digestibility of the meal. Improved composition could lead to increased growth and performance, which could in turn add value to the poultry market. First, research aims to document the difference in protein content among soybeans produced across the U.S. Then, a feeding trial intends to determine the digestibility of GE and Ileal digestibility of crude protein and amino acids.

Key Benefactors:
farmers, agronomists, extension agents, livestock farmers, poultry industry

Information And Results
Project Deliverables

We hope to be able to document not only the increased protein content in SC produced soybean, but its amino acid content. The digestibility of amino acids will be determined. These values can then be used to formulate diets to determine the economic value of SC soybeans.

Results from this study will be made available to SC soybean producers through reports to the SC Soybean Board, field day presentations organized by Clemson and in published results. The data will also be presented by the students conducting the project at the Poultry Science Association meetings. We will be available to speak to soybean growers at any scheduled meeting of the Soybean Board or multiple extension venues, as requested. Reports will be submitted by July 1, 2018, October 1, 2018, January 1, 2019, and April 1, 2019.

Final Project Results

Updated March 19, 2020:

View uploaded report Word file

This is one of the first feeding trials evaluating the benefits of increased meal protein in soybean. This information could benefit growers not only in SC, but throughout the US. This study has also brought to light some other key traits that may be of interest when increasing meal protein in soybean. Based on some of the results we observed in this study some new key traits that we plan to explore in the future are residual oil content, protein dispersibility index, urease, crude fiber and ash.

The United Soybean Research Retention policy will display final reports with the project once completed but working files will be purged after three years. And financial information after seven years. All pertinent information is in the final report or if you want more information, please contact the project lead at your state soybean organization or principal investigator listed on the project.