Division of Agriculture releases two new soybean varieties
A new high-yield, high-protein conventional soybean variety from the University of Arkansas System Division of Agriculture makes an ideal choice for the animal feed market.
Division soybean breeder Pengyin Chen said the non-GMO soybean’s high protein content offers improved feed efficiency for poultry, beef and aquaculture producers. He added that the high yields and relatively low cost of a public variety will make the seed attractive to growers.
The new variety, called UA5814HP, is a maturity group V soybean that averaged 58.8 bushels per acre over four years of testing in 12 locations around Arkansas, Chen said. It was also evaluated in seven
southern region locations outside Arkansas where it averaged 64.8 bushels per acre.
The Division has also released its first soybean variety that features Roundup Ready® technology.Chen said the new variety, called UA 5414RR, offers the weed control advantages of Roundup Ready®soybeans without the added cost of technology fees. He said growers could also save seed from each harvest for planting the following year.
Monsanto’s patent on the first generation of Roundup Ready® products expired in March 2015, Chen said, and the company shared the breeding material with public breeding programs, including the Arkansas program directed by Chen. He said UA 5414RR fills a niche for growers who want to use the Roundup system of weed control but don’t want to pay the higher cost of the next generation Roundup Ready 2 Yield® technology.
New resource for cattle operations managing drought conditions
The harsh days of the 2011-2012 drought in Arkansas have given birth to a comprehensive publication aimed at helping cattle operations.
“The drought made a $128 million impact on the beef cattle industry in Arkansas,” said Tom Troxel, associate head–Animal Science for the University of Arkansas System Division of Agriculture.
“We learned a lot from those hard times and have brought together an array of experts to give guidance should drought ever visit Arkansas again.”
As the drought intensified, teams of animal science experts from the University of Arkansas System Division of Agriculture held workshops and conferences across the state to reach affected livestock operations as quickly as possible.
The information offered at those meetings formed the basis of the book’s text. The team earned multiple awards for its emergency response, and the prize money from those awards helped fund the book’s printing.
Drought Management and Recovery for Livestock Systems, includes chapters from experts in climatology, agricultural economics, veterinary medicine, forages and livestock including cattle, goats and horses. The book offers a comprehensive look at tactics to manage through drought and recovery when the rain falls again.
Division licenses technology that substitutes for frying food
It looks, feels and tastes fried, but a baked coating developed by the University of Arkansas System Division of Agriculture may one day allow consumers to enjoy their favorites
without all the fat, calories and guilt.
The Division has developed technology for the new patent-pending coating and licensed it to Tekcapital plc, a United Kingdom-based global university technology and intellectual property services company. Ya-Jane Wang, a professor of food science in the Division, is a co-inventor of the technology.
Tekcapital said the technology represents an important opportunity with potential adoption for mass marketing.
“The Division of Agriculture is pleased to enter into this agreement with Tekcapital as a way of advancing our work for the public good,” said Dr. Mark Cochran, UA System vice president for agriculture. “Dr. Wang’s efforts can potentially make a significant dietary impact for consumers.”
“We developed this new food coating to provide a healthier alternative to fried foods that retains the taste and appeal of these popular products,” Wang said. “Initial studies have found that there is no significant difference in the taste of the baked food using the coating and fried food, which clearly has a much higher fat content. We are very excited about the potential for this new coating to improve health.”
The tests were run on chicken nuggets, but Wang noted the process can be applied to other foods that consumers like to eat fried such as chicken drumsticks and onion rings