Soybean Protein Levels

This video discusses the implications of protein levels in Midwestern soybeans decreasing over time.

• Why is the protein level in soybeans decreasing only in the United States?

• How are livestock impacted if they receive less protein in their soybeans?

Students could:

• Compile and analyze data about the ratios of proteins, carbohydrates and fats in foods. 
• Research and compare human nutritional needs to the needs of different livestock.
• Compare the chemical structures of different amino acids, carbohydrates and fats. Model how these compounds interact in the human or animal body.
• Model the energy and matter flows that occur in cellular respiration.
• Research the temperature-protein connection and discuss what it means that we can’t fully explain it yet.

• National Oilseed Processors Association | Soybean Composition: Basics of soybean composition and processing from an industry-run site.
• Soybean Meal Info Center | Composition: Information on composition and manufacturing from an industry-run site.
• University of Kentucky Department of Animal Sciences | Are Your Dairy Cows Getting the Protein They Need?: This article outlines the process by which dairy cows obtain protein and how much protein is needed.
• Food and Agriculture Organization of the United Nations | Protein Sources for the Animal Feed Industry (Executive Summary): Technical background on livestock protein sources.
• University of Minnesota Extension | Early Frost and Soybeans: This article describes the impact weather can have on soybean yield and protein levels.