Posudenie kvality vybranych novoslachtenych odrod hrachu siateho chemickymi a biologickymi metodami.
1995
Chrenkova M. | Ceresnakova Z | Sommer A. | Slamena Z.
The nutritional value of new strains of peas (Pisum sativum L.) was tested by chemical and biological methods from harvests in 1990, 1991 and 1992. Chemical analyses showed differences in crude protein content (216.9-279.9 g.kg** (-1) dry matter) in the share of proteinous fractions and proteins in total content of crude protein (81.3-99.2 %) between strains of pea and years. Different nutrient content in pea seed is influenced less by genetics (9.2 %) than by climatic conditions (45.7 %). Differences between the strains of pea were also significant in the biological experiments. HS 767 was the most stable strain in crude protein digestibility, the differences between years being up to 5 %. Lower variability was observed between the strains and years in biological value of proteins. A high EDg of pea (76 %) was estimated.
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