The potential of leguminous crops as a high-protein component in feed production

The article studied the biochemical composition of legume grains (soybeans, chickpeas, lentils), as well as the fractional composition of proteins over three years of research (2020-2022). It was found that the fractional composition of proteins in legume grains was not stable throughout the entire period of research. Based on the results of three growing seasons, a number of varieties were identified whose grain contained the largest amount of complete protein: Pokrovskaya soybean and Oktava lentil. At the same time, Pokrovskaya soybean, with the highest protein content in the grain, was characterized by the highest value of the complete protein fraction and the minimum amount of incomplete protein and insoluble residue. The conducted studies showed that Octava lentils and Pokrovskaya soybeans can be recommended for further selection in order to obtain grains with high biological value of the protein complex and inclusion in feed mixtures.