Nine Essential Amino Acids in Pure Varieties of Wheat, Barley and Oats

McElroy, L. W.; Clandinin, D. R.; Lobay, W; Pethybridge, Stanley Ivor.

doi:10.1093/jn/37.3.329

Cited by 31 publications

(11 citation statements)

References 3 publications

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“…Furthermore, amino acid availability in sorghum-grain hybrids varies considerably (Stephenson et al, 1971). There is a negative relationship between the CP content and several essential amino acids (McElroy et al, 1949). Ward et al 'Published as Paper 9066, Journal Series, Nebraska Agricultural Research Division, Lincoln, NE 68583-0908.…”

Section: Introductionmentioning

confidence: 99%

Nutrient Composition and Metabolizable Energy Values of Selected Grain Sorghum Varieties and Yellow Corn ,

et al. 1990

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Three low-tannin sorghum grains and one high-tannin variety were grown at the same location in 1985,1986,1987, and 1988. The relative CP content of the grains varied among the years. The proteins of sorghum grain contained, on the average, higher concentrations of Ala, Asp, Glu, Leu, lie, Phe, Tyr, and Val; and lower concentrations of Arg, Gly, and His than did the protein of yellow corn. Both contained similar concentrations of Ser, Lys, Met, Cys, and Thr. An increase in the CP of sorghum grain did not result in a proportional increase in the amino acid content when expressed as a percentage of the CP. Levels of Met, Cys, Lys, Arg, and Thr decreased as a percentage of the CP when CP increased. However, Glu, Asp, Leu, lie, and Val increased as the CP increased. The ether extract content of yellow corn was 1 to 2% higher than that found in sorghum grain. Ash, Ca, P, and neutral detergent fiber (NDF) levels between the two grains showed minor differences. Sorghum grain contained higher levels of acid detergent fiber (ADF) than did yellow corn. Compared to the low-tannin sorghum, the high-tannin variety contained higher levels of both ADF and NDF. Xanthophyll levels were low in all grain sorghums compared to yellow corn. The MEQ content of low-tannin sorghum was not different from yellow corn. However, the MI^ of the high-tannin sorghum was lower (P<.05) than yellow com and the low-tannin sorghum varieties. (

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Section: Introductionmentioning

confidence: 99%

Nutrient Composition and Metabolizable Energy Values of Selected Grain Sorghum Varieties and Yellow Corn ,

et al. 1990

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“…It is known that grain varieties differ in protein content as well as in the proportion of individual amino acids (7). In addition, location and year of growth may alter the composition of grains ( I ).…”

Section: Introductionmentioning

confidence: 99%

Influence of Variety, Nitrogen Fertilization, Location and Year of Growth on the Nutritive Value of Wheat as Determined by Rat Growth

Bhatty¹,

Bowland²,

Bentley³

et al. 1963

Can. J. Anim. Sci.

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“…All except Proctor are 6-row barley, whereas the varieties grown in New Zealand are usually 2-row barleys. McElroy et al (1949) and Renner, Bentley, and McElroy (1953) found no significant difference between the amino acid concentrations in barleys harvested in different seasons.…”

Section: Introductionmentioning

confidence: 87%

“…1960), and ion-exchange chromatography (Pion, Belsunce, and Fauconneau 1963;Eggum 1964;Pomeranz, Finney, and Hosenay 1966;McGeown and Maguire 1967;Tkachuk and Irvine 1969). The variety of barley analysed has not always been stated, but the amino acid analyses of the following varieties (and country where grown) has been published: Newal (U.S.A.) (McElroy et al 1949 (McBeath et at. 1960).…”

Section: Introductionmentioning

confidence: 99%

The amino acid content of some barley varieties grown in New Zealand

Dingle

McEwan

1972

New Zealand Journal of Agricultural Research

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Eleven varieties of 2-row barley grown III New Zealand were analysed for 17 amino acids, ammonia, and nitrogen. The varieties were all grown in the one location, Halcombe, in the Rangitikei district of the North Island, and no artificial fertiliser was used. Samples were collected from harvests in two consecutive seasons (1966-67 and 1967-68), and the results were analysed for varietal and seasonal effects on amino acid composition of air-dry samples. Correlations, regressions. and y intercept values, with confidence limits and standard errors, were calculated for amino acid and protein relationships.The barley varieties were Beoma, Delta, Hunter, Maris Baldric, Maris Concord, Piroline, W5690, Zephyr, and three unnamed unselected hybrid bulks (Q61, Q63, and Q66).The nitrogen recovery ranged from 72 to 86%, and the crude protein recovery, using the factor 6.25, ranged from 79 to 98%. No correction for losses of amino acids was made. Only valine analyses showed significant differences between the four replicate analyses of each sample. There were significant seasonal, varietal, and season x variety interaction effects on amino acid concentrations. Most of the significantly higher amino acid concentrations occurred in the drier season . Two of the unselected hybrids contained high protein and amino acid concentrations, and this may have been related to the inclusion of Piroline in their parentage, since Piroline contained the highest amino acid concentrations of the pure lines. Variety Hunter tended to be lowest in amino acid content.The higher the protein content the higher the individual amino acids in all cases, but in general the lower the relative proportion of most of the amino acids in the protein. As the protein concentration increased, glutamic acid and proline accounted for most of the increase, while cystine, arginine, lysine, and histidine also increased their relative contribution.

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Nine Essential Amino Acids in Pure Varieties of Wheat, Barley and Oats

Cited by 31 publications

References 3 publications

Nutrient Composition and Metabolizable Energy Values of Selected Grain Sorghum Varieties and Yellow Corn ,

Nutrient Composition and Metabolizable Energy Values of Selected Grain Sorghum Varieties and Yellow Corn ,

Influence of Variety, Nitrogen Fertilization, Location and Year of Growth on the Nutritive Value of Wheat as Determined by Rat Growth

The amino acid content of some barley varieties grown in New Zealand

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