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Book of Abstracts First Legume Society Conference 2013: A Legume Odyssey Novi Sad, Serbia, 9-11 May 2013
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Content of essential fatty acid of Estonian soybean variety Laulema
Lea Narits, Maia Raudseping
Jõgeva Plant Breeding Institute, Estonia
Soybean is globally important crop providing oil and protein. View of the quality of foodis
essential to look not only oil and protein content but also fatty acid composition.Much attention
is paid to omega-6 and omega-3 fatty acids, to their equilibrium in food. Linolenic acid (LA) is an
unsaturated omega-6 fatty acid and alpha-linolenic acid (ALA) is an unsaturated omega-3 fatty
acid.Human body does not synthesise these two essential amino acids, and therefore the best way
to replenish amino acids is to eat the foods that contain them.In 2011 the Estonian first soybean
variety Laulema was tested in trial with four early maturing varietiesof Lithuanianand Russian
origin, and in 2012 withfifteen varieties from Latvia, Lithuania, Russia, Ukraine and Sweden.In
2011LA of Laulema was 53.18% of total fatty acids, which is 0.19% below from trial average, in
201254.89%, which exceeded 0.44% of trial average. In 2011 ALA of Laulema was 12.85%,
which was 2.34% higher than the average andin 201216.8%, which exceeded 17.02% of test
average. To increase the level of fatty acids,two preparations were applied in 2012: the Effective
Microorganisms (EM) (Rhodopseudomonas palustris, Rhodobacter sphaeroides, etc.), at sowing time(1.5 l
ha -1 ),and RuterAA (free amino acids 8.4%, organic matter 18%, N5.5-P 2O 55-
K 2O3.5;micronutrients), in eight leaves growth stage(2 l ha -1 ). LA content increased in the variant
with RuterAA 4.23% and 3.66% with EM. ALA content decreased in the variant with RuterAA
10.65% and with EM 10.06%.
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