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Quantitative Interrelations of Protein and Nonprotein Constituents of Soybeans 1
Author(s) -
Krober Orland A.,
Cartter Jackson L.
Publication year - 1962
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1962.0011183x000200020028x
Subject(s) - citation , library science , computer science
T HE increasing use of high-protein feeds since World War II has resulted in an expansion in the demand for soybean meal because of its high protein content (8). spite of a great increase in the production of soybeans, still more soybean protein is needed, but the demand for fats and oils has not kept pace with the increased production. For this reason, interest has increased in the possibility of breeding soybeans for high protein content. If the percentage of protein increases the percentage of other constituents must decrease correspondingly. It is important to know whether the protein gained is more valuable than the materials which would be lost. The inverse relation between percentages of protein and oil is well known (3, 5). The increase in protein generally averages 1.6 to 2.0 times the decrease in oil. The purpose of this study was to determine what .changes in the proportions of other constituents accompany Increase or decrease in the percentage of protein.