Protein and fat content of soybean from different production systems
2016
Grobelnik-Mlakar, Silva | Bodroža-Solarov, Marija | Bavec, Martina | Robačer, Martina | Jakop, Manfred | Vukmanič, Tjaša | Bavec, Franc
In recent times there is increased interest in the influence of production systems on plant productivity, as well as on food quality. The object of present investigation was to evaluate the protein and fat content in soybean (Glycine max [L.] Merr.) cv. 'ES Mentor' and 'Aligator' harvested in 2015. Samples were taken from the long-term field trial established in 2007 at the University Agricultural Centre of the University of Maribor in Slovenia to study the effects of different production systems (conventional (CON), integrated (INT), organic (ORG), biodynamic (BD) and control (C)) on crop productivity and food quality. The samples were analyzed at the Institute for Food Technology in Novi Sad, Serbia with the purpose of evaluating the content of crude protein and fat in seeds, and protein digestibility. The results indicate that the production system significantly affected the content of protein and fat in seeds. CON production system resulted in higher crude protein level (43.7% in DM) than alternative production systems (ORG and BD, 40.2 and 43.2%, respectively). Contrary, the content of crude fat is significantly lower in industrial farming systems (CON and INT) than in seeds produced at control plots (C) where no fertilization or plant protection were used. Soybean variety influenced crude protein content: 'Aligator' with earlier maturity (000) has higher concentration (42.9%). Protein digestibility is not influenced by the production system, nor soybean variety and is found to be in the range of 94.8 to 95.7%. This paper presents some preliminary results of an ongoing project conducted at the University of Maribor aimed to assess the influence of production system on soybean yield and quality.
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