Abstract
This article presents a comparative characteristic of the main quality indicators of perennial and annual grain crops. The analysis of the data showed that the protein content in the perennial is on average 3% higher, gluten by 5-10%, and starch by 10% less. Perennial crops have a number of advantages over annual crops: they are resistant to drought, frost, pests, have a developed root system, which has a positive effect on the general condition of the soil, in addition to the grain harvest, perennial give up to three mowing of green mass, due to which they are dual-use crops. The analysis of the feed recipe showed that the main ingredient is grain. The extrusion process is considered as one of the ways of processing the entire biologically valuable harvest of perennial cereals, which allows to increase digestibility and improve organoleptic properties.
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