Comparative analysis of composition of essential amino acids in basic production of cereals | Сравнительный анализ состава незаменимых аминокислот в основной продукции зерновых культур
2013
Markevich, D.V. | Putyatin, Yu.V. | Tavrykina, O.M., National Academy of Sciences. Scientific and Practical Center for Arable Farming (Belarus). Institute for Soil Science and Agrochemistry
In course of the research there was studied the amino acids composition (lysine, threonine, valine, methionine, isoleucine, leucine, phenylalanine) in grain. The research was realized in the conditions of the Republic of Belarus. As a result of long-term investigation it was revealed, that under the averaged specific contents of critical amino acids winter and spring cereals could be ranged on decrease in a following order, g/kg: hulless oat (Avena nuda) (12.86) barley (Hordeum vulgare) (8.91) spring wheat (Triticum aestivum) (8.18) buckwheat (Fagopyrum esculentum) (7.76) winter triticale (Triticosecale) (7.75) winter wheat (Triticum aestivum) (7.03) spring triticale (Triticosecale) (6.91) winter rye (Secale cereale) (6.75) oats (Avena sativa) (6.7) millet (Panicum miliaceum) (5.37); essential amino acids: bare-grained oats (42.36) barley (33.74) millet (30.54) spring wheat (30,03) winter wheat (28.72) winter triticale (26.92) buckwheat (25.98) oats (25.89) winter rye (24.81) spring triticale (24.33). Differences of averages on a specific yield of critical amino acids with grain on 1 hectare had been found up to 2.5 times, essential amino acids - up to 1.7 times.
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