Registration of ‘Clearwater’ Low‐Phytate Hulless Spring Barley

Bregitzer, Phil; Raboy, Victor; Obert, D. E.; Windes, J. M.; Whitmore, J. C.

doi:10.3198/jpr2007.07.0388crc

Cited by 29 publications

(35 citation statements)

References 6 publications

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“…Within barley lines, starch type had no effect on P availability; however, waxy wheat had higher P availability than normal, soft‐white wheat. Although not statistically different, there was a trend ( P = 0.07) toward higher phosphorus availability (78%) in the LPA mutation of ‘Clearwater’ (Bregitzer et al. 2007) barley when compared to an average phosphorus ADC of 55% for all other barleys.…”

Section: Resultsmentioning

confidence: 69%

Apparent digestibility of nutrients and energy in extruded diets from cultivars of barley and wheat selected for nutritional quality in rainbow troutOncorhynchus mykiss

Gaylord

Barrows

Rawles

et al. 2009

Aquaculture Nutrition

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A digestibility trial was conducted to elucidate potential differences in barley (Hordeum vulgare L.) lines and varieties as a first step in defining their potential for use in aquafeeds. A diverse group of six barley lines having six combinations of selected attributes, normal versus low phytic acid, normal versus waxy, and hulled versus hull‐less, were chosen for evaluation along with a waxy wheat (Triticum aestivum L.) and soft white wheat. The experimental diets were manufactured by cooking extrusion and consisted of a 70% reference diet that was formulated to contain a minimal level of phosphorus and 30% test ingredient. Phosphorus availability ranged from 17 to 78% and was influenced by starch type in wheat. Apparent protein digestibility ranged from 53 to 125% and differences were observed between wheat varieties based on starch type. Apparent energy digestibility ranged from 32 to 63%, with waxy barley varieties having higher energy digestibility coefficients than normal starch varieties. Waxy starch varieties had higher starch digestibility in both barley and wheat because of the greater digestibility of amylopectin than amylose. In summary, the higher energy digestibility of waxy barley lines suggests that these varieties warrant further attention as feed ingredients for rainbow trout.

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Section: Resultsmentioning

confidence: 69%

Apparent digestibility of nutrients and energy in extruded diets from cultivars of barley and wheat selected for nutritional quality in rainbow troutOncorhynchus mykiss

Gaylord

Barrows

Rawles

et al. 2009

Aquaculture Nutrition

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“…Individual spikes were harvested from selected plants, with particular emphasis on selection for plump kernels. Individual spikes were threshed, and five kernels from each spike were assayed individually for Pi via qualitative assays as described in Bregitzer et al (2008). Selections that showed uniformly low levels of Pi, which is characteristic of the wild‐type phenotype, were discarded.…”

Section: Methodsmentioning

confidence: 99%

Registration of ‘Harriman’ Low‐Phytate, Hulled Spring Barley

Bregitzer

Marshall

et al. 2016

J of Plant Registrations

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‘Harriman’ (Reg. No. CV‐358, PI 676261) is a hulled, low‐phytate barley (Hordeum vulgare L.) cultivar, the second to be developed and released by the USDA‐ARS. Compared to the previously released hulled, low‐phytate cultivar, ‘Herald’, Harriman has higher grain yield, higher test weight, higher inorganic phosphorus (Pi), and lower phytate phosphorus (P). This cultivar can contribute to animal production and sustainable agriculture by reducing or eliminating the need for P or phytase supplementation and by reducing the amount of P released into the environment from animal production facilities.

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“…Subsequent breeding activity has continued to concentrate on feed barley with the recent release of a number of reduced phytate cultivars 3,13 . The original reduced phytate barley, however, was derived from a malting barley variety, Harrington, and reduced phytate lines have exhibited adequate malting potential to support further pursuit of reduced phytate for malting.…”

Section: Introductionmentioning

confidence: 99%

Reduced Phytate Barley Malt to Improve Fermentation Efficiency

Edney¹,

Rossnagel²,

McCaig³

et al. 2011

Journal of the Institute of Brewing

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J. Inst. Brew. 117(3), 401-410, 2011Brewery fermentations require continuous yeast growth to efficiently convert fermentable sugars to ethanol. Yeast growth is dependent on an adequate supply of nutrients, including minerals. Minerals are generally assured in the brewery with addition of nutrient supplements but reduced phytate barley malts could reduce the need for supplements. The present study used bulked segregant analysis to determine effects of the reduced phytate trait in barley on field performance, barley quality, malting quality and brewing performance. Two bulks from a doubled haploid population, along with a series of normal and reduced phytate controls, were grown at 3 to 5 western Canadian sites in 2006, 2007 and 2008. The normal and reduced phytate barley bulks had similar yields, but the reduced phytate barley had significantly lower test weight. Rates of endosperm modification were similar between the two phytate types, although, reduced phytate malt was significantly more friable. Malt extract and α-amylase levels were significantly lower in the reduced phytate bulk. Zinc and magnesium levels were significantly higher in reduced phytate worts and these worts produced better yeast growth as indicated by greater amino acid use during fermentation. Brewing performance tended to be better with reduced phytate worts, but not consistently so, likely due to the lower levels of malt extract and α-amylase. Results supported the incorporation of the reduced phytate trait into malting barley varieties, but with attention to breeding for improved test weight and levels of α-amylase.

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Registration of ‘Clearwater’ Low‐Phytate Hulless Spring Barley

Cited by 29 publications

References 6 publications

Apparent digestibility of nutrients and energy in extruded diets from cultivars of barley and wheat selected for nutritional quality in rainbow troutOncorhynchus mykiss

Apparent digestibility of nutrients and energy in extruded diets from cultivars of barley and wheat selected for nutritional quality in rainbow troutOncorhynchus mykiss

Registration of ‘Harriman’ Low‐Phytate, Hulled Spring Barley

Reduced Phytate Barley Malt to Improve Fermentation Efficiency

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