The last two decades are witnessing a decline in the growth trend of cereal yields in many European countries. The present study analyses yield trends in France using various sources of data: national and regional statistics, scattered trials, results of agroclimatic models using climatic data. Effects in genetic changes through breeding, agronomy and climate are investigated as possible causes. Our results show that genetic progress has not declined but it was partly counteracted, from 1990 on, by climate change which in general is unfavorable to cereal yields in temperate climates because of heat stress during grain filling and drought during stem elongation. We cannot however, from the decade beginning in 2000, rule out agronomic causes, related to policy and economy, in particular the decline of legumes in the cereal rotations, replaced by oilseed rape and to a lesser extent the decrease in nitrogen fertilizatio

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A study of the relationship between grain yield (GY) and grain protein concentration (GPC) in bread wheat was carried out on a 11-year series of trials conducted by the Groupement d'Etude des Varietes Et Semences (GEVES) for the registration of new cultivars on the French National List. Values for GY and GPC came from 458 individual trials, grouped together in 21 series of bi-annual and multi-site data. The correlations between the two characters, calculated environment by environment, appeared highly variable due to high "genotype x environment" interactions for GY and GPC. The use of mean values, calculated on the 21 series of GEVES trials, enabled a better assessment of the relationship between the two characters, and an algorithm was proposed to avoid bias due to potential outliers. Using the well-assessed relationship obtained, grain protein deviations (GPDs) were defined as the standardized residuals of the regression of GPC on GY. These deviations appeared to have a partly genetic basis, as the lines with high deviations were about the same in the two independent datasets constituted by the two consecutive years of GEVES experiments. Some lines used as standards in GEVES trials obtained significant GPD for different series of bi-annual and multi-site trials, confirming the genetic origin of high-GPD. Simulations made to determine the minimum experimental design, showed that at least five sites per year for two consecutive years, were necessary to have a good assessment of the GY-GPC relationship, and hence reliable estimates of GPD

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1. The aim of the experiment was to establish relationships between chemical or physical characteristics of wheats (Triticum aestivum) and digestibilities of food components in broiler chickens fed on wheat-based diets. Twenty-two wheat samples, each differing by their cultivar origin, were included at 550 g/kg in diets offered to male Ross broiler chicks. The other main ingredients were soya bean meal (340 g/kg) and rapeseed oil (68.5 g/kg). Diets were given as pellets. 2. In vitro viscosities of wheats measured as potential applied viscosity (PAV) or real applied viscosity (RAV) varied between 1.91 and 6.03, or between 0.95 and 3.81 ml/g (dry matter basis), respectively. Hardness of wheats varied between 17 (soft) and 95 (very hard), and lipase activity of wheats varied from 1 to 13.6 (relative scale). 3. PAV and RAV values were not significantly correlated with hardness. PAV and RAV values were correlated with (80:20) ethanol:water insoluble, water soluble arabinoxylans (r = 0.961, 0.932, respectively), with the amount of water retained by cell walls (r = 0.656, 0.492, respectively), and with lipase activity (r = 0.600, 0.532, respectively. 4. Hardness was correlated with ash (r = -0.484), nitrogen (r = 0.534), mean particle size of wheat flours (r = 0.631), and specific energy of pelleting (r = -0.574). 5. Wheat diets were evaluated in two assays with 3-week-old chicks, with 11 diets per assay. In each assay, a balance experiment was carried out using the total collection method. Growth performance was also measured during the balance experiment. 6. In vitro viscosity parameters were negatively correlated with diet AMEn (P < 0.05), lipid digestibility (P < 0.05) and, to a lesser extent, protein digestibility (P < 0.05). In vitro viscosity data were positively correlated with food:gain ratio (P < 0.05) and water loss parameters (P < 0.05), and were not significantly (P > 0.05) correlated with starch digestibility. 7. Wheat hardness-related parameters were correlated (P < 0.01) with individual starch digestibility (hardness, proportion of coarse particles in wheat flour, specific energy of pelleting: r = -0.273, -0.305, 0.212, respectively). 8. Wheat lipase activity was negatively correlated with individual lipid (r = -0.179; P < 0.05) and starch (r = -0.225; P < 0.01) digestibilities and with individual diet AMEn (r = -0.266; P < 0.001). Individual diet AMEn values were correlated (r = 0.175) with the values calculated by the EU AMEn prediction equation (Fisher and McNab, 1987). Among the correlations observed between the individual measured AMEn:EU predicted AMEn ratio and wheat parameters (P < 0.05), the correlation obtained with wheat lipase was the highest (r = -0.195). The correlations with lipase could be explained in part by strong correlations between lipase and in vitro viscosity parameters.