Abstract
Protein and lipid content are two of the main chemical traits of interest for genetic breeding of oat (Avena sativa L.). The purpose of this study was to determine whether NIRS could substitute conventional methods of determination of protein and lipid contents, and to verify any correlation of the two with each other and with physical grain traits. The estimates for protein and lipid content based on NIRS showed that the traits are selected more easily and quickly by this methodology. The low correlations between physical and chemical grain traits make the selection of inbred lines with large grains and high lipid levels possible. In the evaluated population the lipid and protein contents were not associated, i.e., it is possible to obtain genotypes with high levels of both traits.
Highlights
Genetic breeding has contributed considerably to the expansion of crops of great economic interest
The objectives of this study were to determine whether NIRS can substitute conventional methods of determination of protein and lipid content, and to verify if oat protein and lipid contents are correlated with each other and with physical grain traits
Each sample was divided in two parts; one was ground for the chemical analyses and the other maintained as whole grains, which were used for the NIRS and digital image analyses, to determine hectoliter weight and the grain/hull ratio
Summary
Genetic breeding has contributed considerably to the expansion of crops of great economic interest. The oil content of oat caryopsis is the highest of all cereals; contents of over 18% were observed in genotypes obtained by recurrent selection (Humphreys et al 1994). This fact demonstrates the potential of this chemical trait for breeding, for the quality of oat oil, which is rich in monosaturated fatty acids (Peterson and Wood 1997) and widely recommended for health maintenance. Aside from the higher protein concentration, compared with other cereals oat is outstanding in terms of the good balance of amino-acids in the caryopsis. Globulin is the predominant fraction and the lysine concentration is equal to that in rice (3 to 4%) and higher than in other cereals (Peterson 2000)
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