Abstract
We analysed the crude protein content, amino acid content, amino acid composition of four forage and milling III. quality winter wheat varieties (Magor, Hunor, Róna and Kondor) from their samples from five following years (2003, 2004, 2005, 2006, 2007). We found that quantity of essential and non-essential amino acids rose with increase in crude protein content. On examination of protein amino acid composition in relation to crude protein content we found that the crude protein content increased the quantities of the non-essential amino acids also rose, while those of the essential amino acids decreased as the lysine, the limiting amino acid of wheat. We also established that, as crude protein content increased, the biological value of the protein decreased.
Highlights
Ennek az álláspontnak ellentmond az a tapasztalat, hogy az egyes fehérjék biológiai értéke a limitáló esszenciális aminosavukkal történő kiegészítésük hatására általában szignifikánsan növekszik
Kutatásaink során, technikai és anyagi okok miatt csak karcagi nemesítésű és takarmány minőségű búzafajtákat volt alkalmunk vizsgálni, így e cikkben csak egy termőhelyen (Karcag) termesztett fajták szerepelnek
Stickstoffdüngung auf Eiweissgehalt undEiweisszuzammensetzung von Körner Konventioneller und Lysinreicher Formen von Mais und Gerste
Summary
We analysed the crude protein content, amino acid content, amino acid composition of four forage and milling III. quality winter wheat varieties (Magor, Hunor, Róna and Kondor) from their samples from five following years (2003, 2004, 2005, 2006, 2007). We analysed the crude protein content, amino acid content, amino acid composition of four forage and milling III. Quality winter wheat varieties (Magor, Hunor, Róna and Kondor) from their samples from five following years (2003, 2004, 2005, 2006, 2007). We found that quantity of essential and non-essential amino acids rose with increase in crude protein content. On examination of protein amino acid composition in relation to crude protein content we found that the crude protein content increased the quantities of the non-essential amino acids rose, while those of the essential amino acids decreased as the lysine, the limiting amino acid of wheat. As crude protein content increased, the biological value of the protein decreased
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