Tryptophan (Trp) is an essential amino acid for mammals since they cannot synthesise it. Wheat (Triticum aestivum L.) is a major source of dietary Trp, and wheat high in Trp would thus be very beneficial. This study investigated the impact of location and wheat variety on the content of free Trp and mineral nutrients in wheat grain. Four wheat cultivars from national variety tests on wheat with varying protein contents were selected from seven different locations of Sweden representing different climatic zones and soil contents of trace elements. Grain was analysed for Trp content using reversed phase HPLC. Mineral nutrients were analysed using inductively coupled plasma emission spectrometry. Wheat yield and grain content of nutrients and Trp differed significantly between sites. High N content in grain was correlated with a high content of Cu, Fe and S, and also Ca and Mg. However, it was correlated with a low content of K and Na. Trp content was positively correlated with Na and Zn content and negatively correlated with K/Na and K/(Na+Zn) ratio. The varieties differed in Trp content and the two ratios, but there were no significant differences in yields between the varieties at any location. The results indicated salt stress induction of Trp synthesis, which may protect wheat against salt stress and yield losses.

The purpose of the current research was to investigate the total protein content and amino acid composition of flour blend made from several types of whole grain flour for pasta production. Conventional rye, hull-less barley, triticale and wheat grain was used in the experiments. For the flour blend obtaining white wheat flour type 550 was used. Using standard methods the following quality parameters were analysed: protein content in grain and flour samples by using InfratecTM model 1241 Grain Analyzer, in flour blend – by AACC 46–20, amino acid content by LVS ISO 13903:2005. In the present research it was determined that it is possible to increase the total protein content in wheat flour type 550 by 11% if adding whole wheat or whole triticale flour, and by 7% if adding whole grain flour of hull-less barley. Higher total amino acid content was obtained for whole wheat flour sample; lower – for whole rye flour sample. Significantly lower total amino acid content was obtained in whole rye, hull-less barley and triticale flour comparing with whole grain wheat flour. No significant differences (p=0.779) were found in the analysed essential amino acid content made of different flour blend – the content of essential amino acids in the analysed flour blend samples was very similar.

This article presents the results of studies of the chemical composition of the fish meat while using as a feed additive zeolite of Chankanay origin. The research was conducted during 2011-2013 at the Department of Veterinary-sanitary examination and hygiene of the Kazakh National Agrarian University and at the laboratory of JSC ‘Kazakh Academy of Nutrition’ LTD ‘NUTRITEST’. The material of study was the zeolitic tuff of Chankanay deposit (Almaty region) and two-year trout Oncorhynchus mykiss. For the research we used feed by recipes of GosNIORH - 12-80. The chemical composition of fish meat was determined by a set of methods: moisture by drying at 105 °C, fats by Soxhlet, total protein by modified Kjeldahl method (ISO 937:1974), and minerals by incineration in a muffle furnace. Calorie content of meat was determined by Alexandrov’s formula: X = C - (F+A) ´ 4.1 + F ´ 9.3. Fatty acid composition of fish meat was determined by gas-liquid chromatography. Thus, the results are the indirect evidence that zeolites added to primary diet for growing fish, do not adversely impact proteolytic enzyme systems of fish, that is, have no negative effect on fish organism.

The field studies were conducted in the years of 2011 and 2014 at the Experimental Station in Osiny, Poland. Triticale (Triticosecale) is a valuable fodder cereal with a high nutritional value of grains. It can also gain importance as a consumer cereal, providing the body with the necessary amino acids. The aim of the study was to determine the influence of precipitation and temperature conditions in the harvest year, agronomic factors (intensive or integrated type of production) and the percentage of cereals in crop rotation (50, 75 and 100%) on the amino acid content of two winter triticale cultivars (‘Pizarro’ and ‘Pigmej’) as well as to determine the nutritive value of the protein: chemical score (CS) and essential amino acid index (EAAI). Our studies have shown that although the amino acid content of winter triticale is strongly genetically determined, it also depends on weather and agrotechnical factors. Precipitation and temperature factors had the biggest effect on the tyrosine (Tyr) content. The contents of essential and non-essential amino acids in triticale grains and EAAI value were higher under intensive technology, with 50% of cereal grains in the crop rotation, and in the traditional cultivar ‘Pizarro’ as compared to the dwarf one ‘Pigmej’. The most important amino acids that limit the quality of protein in the grain are lysine (Lys) and tryptophan (Trp). Using intensive technology, reducing the cereal percentage of cereals in the crop rotation and selecting a proper cultivar, it is possible to maximize the content of the desired essential and non-essential amino acids in the triticale grains, and thereby improve their feed and consumer value.

Field experiments were carried out at the Experimental Station of Vytautas Magnus University (54º52′ N, 23º49′ E) in Lithuania. Winter wheat was grown on the background of N150P90K90 mineral fertilization and was additionally foliar-fertilized with different concentrations of amino acid solutions (0.5-3.0%) at stem elongation and heading stages. The study was aimed to establish protein content as well as quantitative and qualitative distribution of amino acids in winter wheat grain as influenced by fertilization with different concentrations of amino acids. Experimental evidence showed that solutions with different concentrations of amino acids applied at winter wheat stem elongation and heading stages increased grain protein content and total amino acids contents. Plants, fertilized with amino acids solutions at stem elongation stage accumulated higher protein content by on average 4.8%, at heading stage by 4.5% compared with the grain protein content of plants that had not received amino acids fertilization. The total amino acids content in winter wheat grain in response to amino acids applied at stem elongation stage increased by on average 2.0 g kg-1, at heading stage by 5.3 g kg-1. Nonessential and essential amino acids content in winter wheat grain was significantly increased by 2.5 and 3.0% amino acids solutions, applied at stem elongation stage by 0.5, 1.0, 1.5% amino acids solutions applied at heading stage. Winter wheat fertilization with amino acids solutions at stem elongation stage mostly increased the content of glutamic acid, at heading stage mostly increased the contents of glutamic, aspartic, valine, isoleucine, leucine, phenylalanine, methionine, threonine and lysine acids.

The aim of this study was to investigate amino acid content, biological value and dietary fibre content of conventional and organic pea (Pisum sativum L.) and buckwheat (Fagopyrum esculentum M.) flours. Results showed that pea flours contained high amounts of aspartic acid, threonine, serine, glycine, alanine, valine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine and arginine while glutamic acid, proline, methionine and tryptophan were found in similar or smaller amounts comparing with wheat flour. The differences of various amino acids between conventional and organic pea flours were insignificant. The content of aspartic acid, threonine, serine, glycine, alanine, valine, histidine, lysine and arginine was high in buckwheat flours in comparison with wheat flour. There were significant (p is less than 0.05) differences in the individual amino acid contents across buckwheat flours. Significant (p is less than 0.05) variation existed in the content of essential amino acids among samples, whereas the results concerning the proportion of essential amino acids in total amino acids showed insignificant (p is greater than 0.05) differences between pea flours and buckwheat flours (34.80 – 35.77% and 29.96 – 33.90% respectively). The highest content of lysine was found in pea flours, and it formed about 23% of essential amino acids content. For pea flours the total dietary fibre amount varied between 15.28 g 100 gE-1 for conventional and 27.24 g 100 gE-1 for organic pea flour. Pea and buckwheat flours could be characterised as a good source of dietary fibre with significantly (p is less than 0.05) higher content of total dietary fibre comparing to wheat flour.

The quality of forage grass mostly depends on the harvesting time. In early vegetation stages, grasses have a high protein and energy content and high dry matter digestibility. The data on the protein content and energy value of different grasses gives a possibility to choose the best conservation method. Changes in the chemical composition of perennial grasses during the vegetation were investigated at the Laboratory of Biochemistry of the LUA Research Centre "Sigra". The dynamics of the content of amino acids was evaluated.