ISSN 1392-3196 / e-ISSN 2335-8947
Zemdirbyste-Agriculture, vol. 103, No. 3 (2016), p. 273–280
Grain chemical composition of different varieties of winter cereals
Saulius ALIJOŠIUS, Gintautas Juozas ŠVIRMICKAS, Saulius BLIZNIKAS, Romas GRUŽAUSKAS, Vilma ŠAŠYTĖ, Asta RACEVIČIŪTĖ-STUPELIENĖ, Vilma KLIŠEVIČIŪTĖ, Agila DAUKŠIENĖ
The objective of this research was to evaluate the chemical composition of grain of 20 winter wheat, rye and triticale varieties grown in Lithuania. The grain of the tested varieties was analysed for crude protein, crude fat, crude ash, crude fibre, and amino acids. The Pearson’s correlation coefficient between the components of grain chemical composition (except amino acids) was calculated. The highest concentration of crude protein was determined for the variety ‘SW Talentro’ (triticale) and the lowest for the rye variety ‘Palazzo’ (P < 0.05). Among the wheat varieties tested, the ‘Mariboss’ contained the highest concentration of crude fat (1.56% dry matter) and crude fibre (2.19% dry matter) (P < 0.05). Among the rye varieties tested, the highest and dominant mean content of neutral detergent fibre was determined for the variety ‘Matador’ (20.59% dry matter) (P < 0.05). The grain of wheat varieties had a high content of acid detergent fibre (‘Rigi’) and acid detergent lignin (‘Mariboss’) (P < 0.05). Furthermore, a very strong correlation was determined between individual fibre fractions of grain, that is between hemicellulose and neutral detergent fibre content (r = 0.99) and between acid detergent fibre and cellulose (r = 0.93). A negative correlation was determined between the crude protein and nitrogen-free extract (r = −0.83). The study revealed that the wheat variety ‘Zentos’, the rye variety ‘Dankowskie Amber’ and the tirticale variety ‘SW Talentro’ accumulated a higher amount of amino acids in comparison with the other cereal varieties tested. The results of the study showed that the chemical composition (crude protein, essential amino acids, nitrogen-free extract, neutral detergent fibre) of grain of the triticale varieties was more similar to that of wheat varieties compared with rye varieties.
Key words: amino acids, cereal varieties, correlation, fibre fractions.
Full text: 103_3_str35.pdf