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The variation of nutritional value in barley. I. Variety and nitrogen fertilizer effects on chemical composition and laboratory feeding experiments



The variation of nutritional value in barley. I. Variety and nitrogen fertilizer effects on chemical composition and laboratory feeding experiments



Hereditas 52(1): 1-35



In a field experiment with 5 barley varieties and 4 nitrogen-dressings protein contents varied with variety as much as with N-dressing. The more well-balanced salt-soluble proteins decreased in per cent of total protein whereas amide-N as an indication of hordein (low nutritional value) increased with higher levels of protein due to N-dressing. At the same time lysine in per cent of total protein showed a slight decrease. There were significant varietal difference in protein composition (salt-soluble protein and amide-N). The estimated ratio between non-protein calories and protein decreased with increasing total protein contents due both to variety and to N-dressing. There were significant differences in the milling properties due to variety and N fertilizer. There were significant differences due to variety and N-dressing in digestible protein in vitro (pepsin). These relative differences were retained in the meal fractions where the finest meal from the endosperm region was lowest in protein but highest in protein digestibility compared with the coarser meal from the aleuron region. There was a significant influence of variety alone on growth and PER in experiments with mice. Feed efficiency varied with protein contents and increased at higher protein levels. It is concluded that a genetical development of the nutritional value of barley must take the following facts into consideration: the variety-dependent composition of barley protein at different levels of total protein contents due to N fertilizer, soil and weather conditions; differences in digestibility rate in vivo in starch and protein of whole meal and sieve fractions; the anatomical structure of the barley seed and its possible correlation with milling properties and digestibility rate.

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