Hulled Barley Research Articles

Novelties and legacies in crops of the Islamic period in the northeast Iberian Peninsula: The archaeobotanical evidence in Madîna Balagî, Madîna Lârida, and Madîna Turṭûša

Written sources provide plentiful information on the agricultural plant species present in al-Andalus, and they are also informative with regard to which species were introduced into the Iberian Peninsula during this period. This work approaches the matter from an archaeobotanical perspective, in order to make a first assessment of the species and agricultural practices found in northeast al-Andalus, the new techniques adopted and the legacy of Roman agriculture. This is a pioneering study in the field of medieval Islamic agriculture.Archaeobotanical samples obtained from the excavations at Pla d'Almatà (Balaguer), Lleida and Tortosa, and more specifically, from the levels corresponding to the Islamic period (Madîna Balagî, Madîna Lârida and Madîna Turṭûša), have yielded a large volume of data. Analyses have been carried out on a considerable number of seeds and fruits found in a charred or mineralised state. Cereals are particularly abundant, and consist mainly of hulled barley and naked wheat. Evidence for several oil plants (gold-of-pleasure, flax) and fruits (fig, olives, grapes, pomegranates, walnuts, apples, melon/cucumber, peaches, pine nuts and almonds) has also been noted. The taxa cited in the written sources as having been introduced during the Islamic period have proven to be very difficult to characterise archaeobotanically, and few have been identified.

Removal and Isolation of Germ‐Rich Fractions from Hull‐less Barley Using a Fitzpatrick Comminuting Mill and Sieves

ABSTRACTA process was developed to produce a germ‐enriched fraction from hull‐less barley using a Fitzpatrick comminuting mill (FitzMilling) followed by sieving. Hulled and hull‐less barleys contain 1.5–2.5% oil and, like wheat kernels, which contain wheat germ oil, much of the oil in barley kernels is in the germ fraction. A process that combined FitzMilling and sieving produced a germ‐enriched fraction with an oil content of ≈15% and a yield of ≈1.1%. For comparison, this is higher than the levels of oil in most samples of commercial wheat germ. Experimental conditions were also described to produce a germ‐enriched fraction with a higher yield (2.16%), but it would have lower oil content (10.24%). Germination and compositional analysis studies suggested that FitzMilling hull‐less barley for 2 min or longer reduced germination rates to 1% or less, which was interpreted to mean that almost the entire viable germ was removed. In contrast, FitzMilling conventional hulled barley for 4 min had no effect on germination, and milling for 6 and 8 min resulted in germination rates of 36 and 12%, respectively. The oil extracted from germ‐enriched fractions was rich in free phytosterols (≈1%), phytosterol esters (3–7%), and free fatty acids (2–10%). These germ‐enriched fractions and the extracted oil they contain may have value as nutraceuticals or premium edible oils.

Breeding low-glycemic index barley for functional food

Low glycemic index (GI) grains with high levels of β glucan soluble fibre are beneficial for health. Naked barley (Hordeum vulgare L.) cultivars generally have higher grain β glucan contents than hulled barley, but lower yields. Naked grain requires no pearling or processing for use in wholegrain health foods and it is widely recognised that consumption of wholegrain barley is beneficial for health. Nearly all commercially available UK barley cultivars are hulled and have been bred for low (<3%) β-glucan content for malting. In this study a large segregating population was made from crosses between diverse naked and hulled parents. Selections were made for naked barley lines with adaptation to UK cultivation that were ≥65% genetically similar to UK hulled barley. In a mapping population β-glucan contents ranged from 1.4% to 8.6% with transgressive segregation occurring in both directions and no significant association of β-glucan content with the gene for naked caryopsis (nud). A QTL explaining 31% of the inheritance of β glucan was detected on 7HL, approximately 15cM above nud, and CslF6 is the most likely candidate gene. QTLs that can increase β-glucan content and yield components that are not linked to hull type (nud) and row type (vrs1) can now be targeted to produce higher yielding functional food barley. Porridges made with selected naked barley and naked oats were tested for GI and the naked barley had significantly lower GI than oats, demonstrating that they can be incorporated in the diet as a functional food.

Yield Potential of Hulless Versus Hulled Full‐Sib Genotypes in Four Winter Barley Populations

ABSTRACTDetermining what factors contribute to the yield difference that exists between hulled and hulless winter barley (Hordeum vulgare L.) is necessary for continued yield improvement in the hulless barley germplasm pool. This yield difference is a major factor limiting the acceptance and production of hulless barley as an alternative to traditional hulled barley. Experiments were conducted in Warsaw, VA, during 2010/2011 and 2011/2012 and in Blacksburg, VA, during 2011/2012. Seedling emergence, plants per square meter, normalized difference vegetative index, heading date, spikes per square meter, plant height, lodging, yield, grain volume weight, 1000 kernel weight, spikelets per spike, seeds per spike, seed weight per spike, ash, crude fiber, fat, protein, and starch were measured. Grain volume weight and protein concentration were significantly (p ≤ 0.05) higher for hulless genotypes while seedling emergence and grain ash concentration were significantly (p ≤ 0.05) higher for hulled genotypes. Other traits measured in the study varied by population and environment. On the basis of linear regression analysis, none of the traits explained yield variation in all populations and environments. Before adjustment for hull weight, hulless genotypes yielded significantly (p ≤ 0.05) less than hulled genotypes on average in all populations at Warsaw and for population 1 at Blacksburg during the 2011/2012 growing season. After adjustment for hull weight, yield potential of select hulless genotypes was statistically similar to that of hulled genotypes. Therefore, it is possible to identify hulless genotypes having yield potentials equal to those of their hulled sibs.

HPLC Analysis of Flavonoids Compounds of Purple, Normal Barley Grain

Barley is medicinal and edible crops. Analysis of flavonoids of barley could reveal its antioxidants of different type. This experiment was conducted to examine the classification and concentration of flavonoids compounds in three types barley grain.As a result, HPLC fingerprint of flavonoids are different on three types barley. The total average contents of Catechin of whole grain in the normal barley (21.85 μg/g) were significantly higher than that in the hulled purple barley (17.22 μg/g) and unhulled purple barley (9.05 μg/g). The flavonoids of quercetin was not detected in normal barley(0.00 μg/g), but only detected in hulled purple barley(60.98 μg/g) and unhulled purple barley(24.35 μg/g). The flavonoids of myricetin was not detected in normal barley and unhulled purple barley, but detected in hulled barley (14.04 μg/g). The total average contents of kaempferol of whole grain in the unhulled purple barley (36.00 μg/g) were significantly higher than that in the hulled purple barley (32.56 μg/g) and normal barley (26.65 μg/g). The total average contents of flavonoids of whole grain in the hulled purple barley (124.8 μg/g) were significantly higher than that in the unhulled purple barley (69.40 μg/g) and normal barley (48.50 μg/g). The bran-rich fractions of barley grain contain the flavonoids compounds while whole kernel flour of all three types did not contain any flavonoids compounds.

Breeding of a new six-rowed hulled barley cultivar "Harushirane" with proanthocyanidin-free gene

Breeding of a new six-rowed hulled barley cultivar "Harushirane" with proanthocyanidin-free gene

Neolithic farming in north-western Europe: archaeobotanical evidence from Ireland

This paper presents new insights into the appearance of agriculture at the north-western edge of Europe, focussing on archaeobotanical evidence from Neolithic Ireland (4000–2500 cal BC). Previous studies were based upon a limited plant macro-remains dataset, as much of the Irish evidence is unpublished. A research project, 'Cultivating Societies', was implemented to examine the nature, timing and extent of agricultural activity in Neolithic Ireland through collation and analysis of different strands of published and unpublished archaeological and environmental evidence, with a particular focus on plant macro-remains, pollen, settlement and 14C data. This paper will focus on results of plant macro-remains analyses. Remains from a total of 52 excavated sites were collated and analysed, representing the most comprehensive study to date of Neolithic plant remains from this region. Cereals were present at many locations and site types, sometimes in large quantities and most often at sites dating to the earlier Neolithic (3750–3600 cal BC). Emmer wheat was the dominant crop, at least at this time. Other crops included naked and hulled barley, naked wheat, einkorn wheat and flax. Analysis of arable weeds indicates that early plots were not managed under a shifting cultivation regime, which has new implications for understanding Neolithic settlement practises and how communities engaged with landscapes. The variety of crops cultivated in Neolithic Ireland is similar to that in Britain, reflecting a decreasing diversity in crop types as agriculture spread from south-east to north-west Europe.

Influence of different carbohydrate composition in barley varieties on Salmonella Typhimurium var. Copenhagen colonisation in a “Trojan” challenge model in pigs

Based on previously performed in vitro studies, which showed that hulless barley varieties could reduce large intestinal Salmonella Typhimurium var. Copenhagen proliferation in pigs, two in vivo experiments were conducted to prove these observations. In Experiment (Exp.) 1, 126 weaning piglets were randomly allocated into pens of seven animals each and fed one of six experimental diets. Three diets contained (75% as-fed) one of three hulless barley varieties with β-glucan (BG) contents ranging from 5 to 11% and amylose from 5 to 40%, and two diets contained a low BG and amylose hulless barley supplemented with isolated barley BG or raw potato starch. A hulled barley diet served as a control. Two piglets per pen (“Trojan” pigs) were orally infected with Salmonella Typhimurium var. Copenhagen (ST). The remaining five pigs per pen were designated “Contact” pigs. The ST shedding was determined over one week after infection. On day 6, the two Trojans and two random Contacts from each pen were euthanised and intestinal contents and mesenteric lymph nodes cultured for ST. Intestinal volatile fatty acids and microbial composition were determined. In Exp. 2, 126 piglets were assigned to one of three diets based on hulled or hulless barleys. The timeline, infection, sampling and analyses were similar as in Exp. 1 except samples were taken from four Contact pigs. Hulless barley varieties with high BG and amylose tended to decrease ST persistence in Exp. 1. Clostridia from cluster I in the colon were reduced with high amylose hulless barley or diets supplemented with potato starch (p < 0.05), whereas other microbial groups were not. Propionate increased (p < 0.05) and acetate decreased (p < 0.05) with hulless barley inclusion. Exp. 2 revealed a reduced ST shedding and reduced number of clostridia for high BG hulless barley as compared to common hulled barley and a low BG variety (p < 0.05). In conclusion, high BG hulless barley do not prevent ST colonisation but might help to reduce transmission in pigs, likely by supporting an intestinal environment limiting growth of this zoopathogen.

Distribution of (1-3)(1-4)-β-d-glucans in kernels of selected cultivars of naked and hulled barley

The objective of this study was to determine the distribution of (1-3)(1-4)-β-d-glucans in the kernels of three high-glucan lines of naked barley (STH 4561, STH 4671 and STH 4676), a low-glucan line (STH 4572), and two low-glucan comparative cultivars (naked – Rastik, and hulled – Stratus). The content of (1-3)(1-4)-β-d-glucans assayed with the enzymatic method varied within the range from 4.04 to 5.71% dry matter basis. Microspectrophotometric analysis revealed significant differentiation in the structure of the kernels and in the distribution of (1-3)(1-4)-β-d-glucans; it also indicated a necessity of applying such processing methods as are appropriate to the distribution of functional components. The distribution of functional components in the high-glucan lines of naked barley makes them ideal for utilization both in the milling technology and in the production of grits and flakes.

Extrusion of Hulled Barley Affecting β-Glucan and Properties of Extrudates

Grits from eight different hulled barley cultivars were subjected to extrusion cooking on a twin screw extruder, and the effect of extrusion variables (temperature and moisture) on β-glucan and physicochemical properties was evaluated. The highest bulk density was observed for extrudates extruded at 150 °C and 20% moisture (low temperature high moisture, LTHM) while the highest expansion was observed for the extrudates extruded at 150 °C and 15% moisture (low temperature low moisture). Extrusion reduced the lightness (L*) of the extrudates and the highest decrease observed for LTHM extrudates. Increasing the feed moisture decreased water solubility index (WSI) significantly while increasing the extrusion temperature significantly increased WSI. The high temperature high moisture (HTHM) extrudates exhibited the highest water absorption capacity. The total β-glucan content was not affected by extrusion cooking, but a significant increase in soluble β-glucan was observed with the highest in high temperature low moisture extrudates. The ratio of soluble to insoluble β-glucan varied from 0.7 to 1.5 in the control barley, but after extrusion cooking, the ratio was changed from 1.2 to 3.1. The β-glucan extractability increased by up to 8% after extrusion with extrudates from HTHM showing the highest extractability. The extent of starch gelatinization varied from 80% to 100% upon extrusion, and the highest was observed in HTHM extrudates. A significant decrease in the peak and final viscosity of the extrudates at all the extrusion conditions was observed.

WINTER HULLESS BARLEY RESPONSE TO NITROGEN RATE AND TIMING AND FOLIAR PHOSPHORUS

Hulless barley (Hordeum vulgare L.) is higher in energy density and protein than hulled barley but management recommendations for this new crop are lacking. Intensively managed hulled barley receives two spring nitrogen (N) applications. How this will affect winter hulless barley yield and protein is unknown. ‘Doyce’ hulless barley was planted following corn (Zea mays L.) at seven site-years in the Coastal Plain of Virginia from 2005 to 2007. Spring N was applied as urea ammonium nitrate (UAN, 30% N) in an incomplete factorial of treatments at Zadoks growth stage (GS) 25 and 30 broadcast at rates of 0, 45, 67, and 89 kg N ha−1. Six kg ha−1 of phosphorus (P) was foliar applied at GS 30 to treatments receiving 45:45 (45 kg N ha−1 at GS 25 and 45 kg N ha−1 at GS 30) and 45:67 N splits. Additionally, 34 kg N ha−1 as UAN was applied at GS 45 to treatments previously receiving either 45:45 or 45:67. Grain test weight increased with increasing N rate verifying that high spring N rates can be applied without negatively impacting grain test weight in this environment. Grain protein responded positively to increasing N rates as additional N at GS 45 increased protein by 0.7%. To maximize yields, 112 kg N ha−1 applied as 45 kg N ha−1 at GS 25 and 67 kg N ha−1 at GS 30 was necessary. Supplying the majority of spring N need at GS 30 proved important to matching barley N demand and achieving high yields.

Establishment of an evaluation method for discolored grain in two-rowed hulled barley

Establishment of an evaluation method for discolored grain in two-rowed hulled barley

Agronomic diversity of naked barley (Hordeum vulgare L.): a potential resource for breeding new food barley for Europe

Naked (hulless) barley was neglected by plant breeders in Europe during the period of intensive crop improvement in the 20th Century, but it is now receiving renewed interest due to the potential health benefits it can convey. Very few naked barley cultivars have been developed for modern UK or European agricultural systems, in contrast to the wide diversity of naked barley in Asia. Prior to initiating any breeding programme, phenotyping in UK field conditions is needed to assess the value of existing exotic landraces. This article reports such a programme where naked barley landrace lines were grown alongside modern cultivars and unimproved UK hulled landrace lines over 4 years at a research station in North Wales and assessed for yield and agronomic traits. Multivariate analysis of the traits suggested that accessions clustered by region of origin. Himalayan landrace lines formed Eastern and Western clusters while Japanese and Korean landrace lines were distinct from these. European naked barleys were found to be closest to European hulled barleys, suggesting that the distinctiveness of the Asian naked barley landrace lines was due to origin rather than the naked grain trait per se. The only agronomic trait that could be attributed to naked grain was poorer crop establishment, but some Himalayan landrace lines showed vigorous seedling growth. Modern lines of naked barley from Syria gave superior yields to old UK hulled barleys, indicating that there is potential for breeding modern UK cultivars of naked barley.

Antioxidant activity of barley as affected by extrusion cooking

Grit from different hulled barley cultivars was subjected to extrusion cooking and the effect of extrusion moisture and temperature on the antioxidant properties was studied. A significant decrease in the total phenolic content (TPC) and total flavonoid content (TFC) was observed upon extrusion and a further decrease of 8–29% in TPC and 13–27% in TFC was observed when both the feed moisture and extrusion temperature were increased. The antioxidant activity (AOA) increased significantly upon extrusion and this increase was the highest (36–69%) at 150°C and 20% feed moisture. The increase in feed moisture and temperature significantly increased the metal chelating activity. The reducing power decreased significantly upon extrusion as compared to their corresponding control samples. Extrusion lead to a greater increase in non-enzymatic browning (NEB) index however, increasing the moisture content of feed decreased the NEB index by 3–29% (at 180°C) and 1–17% (150°C), while increasing the temperature increased the NEB significantly.

Scale-up of Ethanol Production from Winter Barley by the EDGE (Enhanced Dry Grind Enzymatic) Process in Fermentors up to 300 l

A fermentation process, which was designated the enhanced dry grind enzymatic (EDGE) process, has recently been developed for barley ethanol production. In the EDGE process, in addition to the enzymes normally required for starch hydrolysis, commercial β-glucanases were used to hydrolyze (1,3)(1,4)-β-D: -glucans to smaller molecules, thus reducing the viscosity of the mash to levels sufficiently low to allow transport and mixing in commercial equipment. Another enzyme, a developmental β-glucosidase, then was used to hydrolyze the resulting oligomers to glucose, which subsequently was fermented to produce additional ethanol. The EDGE process was developed with Thoroughbred, a winter hulled barley, using a shake flask model. To move toward commercialization, it is necessary to prove that the developed process would be applicable to other barley varieties and also to demonstrate its scalability. Experiments were performed in 7.5, 70, and 300-l fermentors using Thoroughbred and Eve, a winter hull-less barley. It was shown that the process was scalable for both barley varieties. Low levels of glucose throughout the course of the fermentations demonstrated the high efficiency of the simultaneous saccharification and fermentation process. Final ethanol concentrations of 14% (v/v) were achieved for initial total solids of 28.5-30% (w/w), which gave an ethanol yield of 83-87% of the theoretical values. The distillers dried grains with solubles co-products contained very low levels of β-glucans and thus were suitable for use in feed formulations for all animal species.

Consolidated Conversion of Hulled Barley into Fermentable Sugars Using Chemical, Thermal, and Enzymatic (CTE) Treatment

A novel process using chemical, thermal, and enzymatic treatment for conversion of hulled barley into fermentable sugars was developed. The purpose of this process is to convert both lignocellulosic polysaccharides and starch in hulled barley grains into fermentable sugars simultaneously without a need for grinding and hull separation. In this study, hulled barley grains were treated with 0.1 and 1.0wt.-% sulfuric acid at various temperatures ranging from 110 to 170°C in a 63-ml flow-through packed-bed stainless steel reactor. After sulfuric acid pretreatment, simultaneous conversion of lignocellulose and starch in the barley grains into fermentable sugars was performed using an enzyme cocktail, which included α-amylase, glucoamylase, cellulase, and β-glucosidase. Both starch and non-starch polysaccharides in the pre-treated barley grains were readily converted to fermentable sugars. The treated hulled barley grains, including their hull, were completely hydrolyzed to fermentable sugars with recovery of almost 100% of the available glucose and xylose. The pretreatment conditions of this chemical, thermal, and enzymatic (CTE) process for achieving maximum yield of fermentable sugars were 1.0wt.% sulfuric acid and 110°C. In addition to starch, the acid pretreatment also retained most of the available proteins in solid form, which is essential for subsequent production of fuel ethanol and high protein distiller's dried grains with solubles co-product.

Early Iron Age and Late Mediaeval malt finds from Germany—attempts at reconstruction of early Celtic brewing and the taste of Celtic beer

In this paper, we discuss specialised ditch structure from the early Iron Age settlement of Eberdingen–Hochdorf (early La Tene Period, fifth–fourth century BC), that contained large numbers of evenly germinated hulled barley grains. This malt appears to be the result of deliberate germination, given the purity of the finds and the associated unusual archaeological structure, which may have been used for germination and/or as a drying kiln for roasting the malt. The Hochdorf malt most probably was produced for the purpose of beer brewing. To learn more about the morphology of malt and the effects of carbonisation on it, experiments on modern barley grains were undertaken. Their results are compared to the ancient Hochdorf malt. Based on the excavated findings and finds as well as theoretical reflections on the early Iron Age brewing process, attempts at reconstructing the possible taste of early Celtic beer are presented. Additionally, a malt find from late mediaeval Berlin in northeast Germany is presented. A mixture of deliberately sprouted hulled barley as well as rye and oat grains, which were not germinated, was found. The three different cereals could have been used for brewing a typical mediaeval/early modern beer since the use of mixed crops for producing beer has been quite common. Because of a lack of further evidence, it remains unclear whether or not the half-timbered house in the late mediaeval town was a trading place and storehouse for malt or the brewery itself, where the malt was processed to make beer.

In vitro evaluation of the fermentation characteristics of the carbohydrate fractions of hulless barley and other cereals in the gastrointestinal tract of pigs

An in vitro model was used to study the fermentation characteristics of carbohydrate fractions of hulless barley (hB), in comparison to hulled barley (HB), hulled oat and oat groats (OG) in the pig intestine. For this purpose, 6 hulless barley cultivars (hB), varying in β-glucan content (36–99g/kg DM), were compared to 3 HB cultivars, 2 oat groat samples (OG), 3 oat varieties and a reference sample of wheat. The residue of a pepsin–pancreatin hydrolysis was incubated in a buffered mineral solution inoculated with pig faeces. Gas production, proportional to the amount of fermented carbohydrates, was measured for 48h and kinetics modelled. The fermented solution was subsequently analyzed for microbial production of short-chain fatty acids (SCFA) and ammonia. In vitro dry matter degradability varied according to ingredient (P<0.001). Higher values were observed for OG, ranging from 0.88 to 0.99 as compared to oat, hB and HB, for which degradability ranged from 0.63 to 0.73, 0.68 to 0.80 and 0.69 to 0.71, respectively. A “cereal type” effect (P<0.05) was observed on fermentation kinetics parameters. Total gas production was higher (P<0.05) with hB (224ml/g DM incubated) than with HB and oat (188 and 55ml/g DM incubated, respectively). No difference was observed between hB cultivars (P>0.05) for total gas production but differences (P<0.001) were found for lag time and the fractional rate of degradation. Hulless barley cultivar CDC Fibar (waxy starch) and CDC McGwire (normal starch) started to ferment sooner (lag time of 0.7 and 0.9h, respectively) than SH99250 (high amylose starch; 1.7h). The fractional rate of degradation was similar in both hB and OG (0.15/h on average), which was higher than that of HB (0.12/h). The production of SCFA was also higher (P<0.05) with hB (6.1mmol/g DM incubated, on average) than with HB and oat (4.9 and 2.9mmol/g DM incubated, respectively). Similar trends were found for SCFA production expressed per g fermented carbohydrates, with higher butyrate and lower acetate ratio. In contrast, oat fermentation generated higher (P<0.05) ammonia concentration (1.4mmol/g DM incubated, on average) than hB (1.0mmol/g DM incubated). In summary, hulless barleys, irrespective of cultivar type had higher in vitro fermentability and produced more SCFA and less ammonia than hulled barley and oat. Thus, hulless barleys have a better potential to be used in pig nutrition to manipulate the fermentation activity in the intestine of pigs.

Effects of roasting on barley β-glucan, thermal, textural and pasting properties

Different hulled barley cultivars were subjected to roasting in hot sand (280°C) and the effects on β-glucan extractability, physico-chemical, thermal and pasting properties were studied. The grain puffed upon roasting and grain hardness and colour difference ΔE were significantly lowered. The roasted barley flour had significantly higher water absorption and water solubility index. The cultivars DWR-28, RD-2503 and PL-172 had the highest total β-glucan content (up to 5.47%). Roasting brought about a decrease in the soluble β-glucan content in all the cultivars and this decrease ranged from 4.9 to 25.3%. The β-glucan extractability was not affected by the roasting process but roasting lowered the ratio of soluble to insoluble β-glucan content by 8.1–41.9%. Roasting significantly affected the pasting and thermal properties of the flours, together with an increase in the cooked starch content that ranged from 28.8 to 43.1%.

Energy and nutrient digestibility in a hulless low-phytate phosphorus barley fed to finishing pigs

Six-ileal cannulated finishing barrows were used to determine energy and nutrient digestibility in a sample of a hulless low-phytate (LP) barley cultivar. A sample of regular hulled (RH) barley was also included for comparison. Two diets containing 96.5% of either LP or RH barley, 2.5% trace minerals and vitamins and 1% indigestible marker (Celite) were fed in a two-period change-over design. Each experimental period lasted 9 d; a 5-d acclimatization period followed by 2 d of fecal and 2 d of ileal digesta collection. Standardized ileal digestibility (SID) of amino acids (AA) was calculated using published values for ileal endogenous AA losses from our laboratory. Total phosphorus (as is) was similar in LP and RH; however, LP had lower phytate phosphorus (0.6 vs. 2.3, g kg-1) than RH. Apparent digestibility of phosphorus was higher (P &lt; 0.01) for LP barley than RH at both ileal (45 vs. 24%) and faecal (55 vs. 32%) levels. Compared with RH, LP had higher (P &lt; 0.05) DE and SID contents of all indispensable AA except Phe. In summary, a hulless low-phytate barley sample fed to finishing pigs had higher digestible phosphorus, energy and AA contents than regular hulled barley, indicating that use of hulless low-phytate barley in swine diets may have ecological benefit.Key words: Barley, low-phytate barley, nutrient digestibility, phytate P, pigs