Evaluation of barley as a source of protein for chicks. II. Nutritional assessment of barleys of differing variety and composition as complements to protein concentrates

Woodham, A. A.; Savić, Saša; Ayyash, B.; Gordon, S. J.

doi:10.1002/jsfa.2740230903

Cited by 7 publications

(2 citation statements)

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“…Now that barley is increasingly used as feed, more interest is shown in conditions of husbandry that promote protein synthesis, and in varieties that , are able to make protein-rich seeds. As would be expected, N fertilization increased both yield and protein content, but, in a study of 76 samples of 14 varieties, Woodham, Savic & Hepburn 1972a;Woodham, Savic, Ayyash & Gordon (1972 £) found that the site in the U.K. where the crop was grown had an even greater effect. The old observation was confirmed that N applied at the time of sowing tends to increase yield rather than protein content, whereas it has more effect on protein content when applied during growth.…”

Section: The Quality Of Protein From Seedsmentioning

confidence: 80%

Food protein sources

1976

Phil. Trans. R. Soc. Lond. B

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Work on food, planned by the U.M. (Use and Management) Section of the U.K. committe, was limited to sources of protein because we agreed that more problems calling for research were likely to arise in getting adequate supplies of protein than of other types of food. Deer meat can be produced on land too rough and exposed for sheep; parts of the work on their metabolism and food requirements necessitated building a mobile laboratory. The manner in which the nutritive value of maize is affected by changes in the ratios in which the component proteins are present, stimulated similar studies on barley and groundnut. There is good quality protein in coconuts and leaves but its use in human food is restricted by the presence of fibre. Methods for separating protein from fibre and other deleterious components were improved. In cooperation with scientists in India and Nigeria, the potential yield of protein-deficient foods. e.g. cassava, were 'ennobled' by growing micro-organisms on them with the addition of a cheap source of nitrogen.

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Section: The Quality Of Protein From Seedsmentioning

confidence: 80%

Food protein sources

1976

Phil. Trans. R. Soc. Lond. B

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“…The deleterious effects of excesses of amino acids, as distinct from effects due to poor amino acid balance involving both excesses and deficiencies, are only now beginning to be appreciated (Waldroup, Mitchell, Payne & Hazen, 1976). The importance of the cereal component of the diet when the other protein-containing constituents are of poor quality has been stressed (Woodham, Savic, Ayyash & Gordon, 1972) and it is in such circumstances that there is scope for making full use of the potential of the cereal protein.…”

Section: Supplementation Of Cereals With Protein Concentratesmentioning

confidence: 99%

Cereals as protein sources

Aa¹

1977

Proc. Nutr. Soc.

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A B 2 9SBFor at least 5000 years cereals have predominated as the arable crop grown to provide food for man and animals in the temperate climatic zones. They have been regarded as sources of energy and foods such as breads, spaghetti, chapattis, etc., require the addition of other protein sources to provide a satisfactory balanced diet. But cereals do contain significant amounts of protein, especially in diets formulated for animals and their modification in order to provide a 'complete' food would be advantageous, both economically in reducing expensive protein imports and also nutritionally in circumstances such as those obtaining in the developing countries where cereals already form too large a proportion of the diet. The fortification of cereal grains by the addition of supplementary lysine is one attempt at improvement and the arguments for and against this practice have been frequently stated. Selection of cereal strains has been practised from earliest times in order to increase yield. More recently attempts have been made to select for improved disease resistance and desirable characteristics such as strength and length of straw, and the ability to resist the premature shedding of ripe seed. Despite the suggestion that the selection of grains for improved protein quality is not of sufficient economic importance to justify the likely cost in terms of reduced yields (Aitken, 1968), the possibility of selecting for improved amino acid composition has not yet been ruled out. It is the purpose of this paper to examine some other possibilities for making the best use of cereal protein.

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