Vitreous Kernels Research Articles

Effect of genotype by environment interactions on quality parameters and grain yield of durum wheat

Abstract. Bouchetat F, Ghana R, Himour S, Bouaroudj S, Benfikh LA. 2023. Effect of genotype by environment interactions on quality parameters and grain yield of durum wheat. Biodiversitas 24: 5565-5571. Two experimental trials were conducted at different bioclimatic levels, with the aim to investigate the effect of genotype x environment (Gx E) interaction on grain yield and technological parameters of eight durum wheat (Triticum durum Desf.) varieties. The experiment was set up in a randomized complete block with three replications. The results showed a high Gx E effect on the expression of all evaluated traits. Varieties V4 and V1 with respectively, (24.95 q/ha and 24.73 q/ha) exhibited the highest average yield values across targeted environments. Averaged over the variety main effect, a significant difference of 42 q/ha, in favor of a humid environment, came out for yield. Varieties V3 (84.1 kg/hl) and V6 (83.36 kg/hl) demonstrated the best average specific weight values ??per hectolitre. Similarly, V2; V3; V5 and V7 had the highest rates of black point, while V2 shawled resistance to vitreous kernels (4.33 %). The V3 variety was strongly resistant to grain scalding (2.16 %). The highest levels of protein content were obtained in V6 and V4 (13.38 %; 13.3 %). Varieties: V3; V6 and V1 expressed the best wet gluten content (27.7 %; 26.15 % and 26.13 %). Indeed, the results obtained indicate that each variety is expressed by a particular behavior in relation to environmental diversity.

Phenotypic Variability, Heritability and Associations of Agronomic and Quality Traits in Cultivated Ethiopian Durum Wheat (Triticum turgidum L. ssp. Durum, Desf.)

Quality is an important aspect of durum wheat in the processing sector. Thus, recognizing the variability of quality and agronomic traits and their association is fundamental in designing plant breeding programs. This study aimed to assess the variability, heritability, genetic advance, and correlation of some agronomic and quality traits among 420 Ethiopian durum wheat genotypes and to identify the promising genotypes with distinct processing quality attributes to produce superior quality pasta. The field experiment was conducted at two locations (Sinana and Chefe Donsa) using an alpha lattice design with two replications. Analysis of variance, chi-square test, and Shannon–Weaver diversity index revealed the existence of highly significant (p < 0.001) variation among genotypes for all studied traits. The broad-sense heritability values were ranging from 46.2% (days to maturity) to 81% (thousand kernel weight) with the genetic advance as a percent of the mean ranging from 1.1% (days to maturity) to 21.2% (grain yield). The phenotypic correlation coefficients for all possible pairs of quantitative traits showed a significant (p < 0.05) association among most paired traits. The gluten content (GC) and grain protein content (GPC) were negatively correlated with grain yield and yield-related traits and positively associated with phenological traits, while yield and phenological traits correlated negatively. The frequency distributions of amber-colored and vitreous kernels, which are preferable characters of durum wheat in processing, were highly dominant in Ethiopian durum wheat genotypes. The identified top 5% genotypes, which have amber color and vitreous kernel with high GC and GPC content as well as sufficient grain yield, could be directly used by the processing sector and/or as donors of alleles in durum wheat breeding programs.

Estimating Chalkiness in Endosperm of Typical and Bleached Durum Kernels from Transmission Scanned Images

HighlightsDurum wheat kernels were examined using flatbed scanner in transmission mode.Image processing routines were written to determine the %chalkiness per kernel.The distribution of %chalkiness uniquely described market samples.Abstract. The vitreousness of durum samples is regarded by the worldwide wheat industry as an important quality factor for durum shipments. One issue with grading durum occurs on occasional years of unfavorable harvest conditions which result in the kernel outer bran becoming cloudy. Imaging scanners can use either reflective or transmitted lighting. All scanned images of our durum samples were collected using transmissive lighting. Although, “vitreousness” is the usual term applied to durum samples, for this study, “chalkiness” or the inverse property was featured.Both typical and bleached durum kernels were imaged and analyzed. Bleaching seeds has aided grain inspector to visually evaluate the kernels. With computer imaging analysis of bleached kernels, the magnitude of %chalk was significantly attenuated with bleaching verses typical kernels. Still, discrimination of medium and highly chalky kernels was possible with both the typical and bleached seeds.Seed orientation was a source of measurement variability. Seeds were manually and carefully oriented into two distinctly different positions. At the critical lower levels of detection, crease-down orientation may indicate a 100% vitreous seed with the two-dimension view of the scanner, but then 11 of 25 seeds measured some amount of chalkiness when the seed was turned on its side. Furthermore, for seeds with higher amounts of chalkiness, over half of those seeds measured 30% differences.Several durum market samples were provided by Federal Grain Inspection Service and contained levels of non-vitreous seeds for each of three sub-classes of durum: 80%, 65%, 50% vitreous seed. The samples were imaged and analyzed, and chalkiness distributions were plotted. These plots characterize the %chalk for the three classes of wheat. The imaging methods worked satisfactorily for the high and medium levels %chalk per kernel. But the very-low level of chalkiness per kernel proved to be more challenging and was not consistent. Keywords: Grain inspection, HVAC (hard and vitreous kernels of amber color), Image analysis, Vitreousness.

Generation and Evaluation of Modified Opaque-2 Popcorn Suggests a Route to Quality Protein Popcorn.

Introducing traits from dent corn to popcorn is challenging because it is difficult to recover adequate popping characteristics. QPM (Quality Protein Maize) is a dent corn variety carrying the opaque-2 (o2) mutation, specifying increased amounts of normally limiting essential amino acids, and modifier genes which restore the wild type vitreous kernel phenotype. In this study, we introgressed o2 and selected for endosperm modification using vitreousness and high 27-kD gamma zein content. In this way, we recovered high-lysine, fully poppable Quality Protein Popcorn (QPP). BC2F4 individuals with vitreous kernels were confirmed to be o2 mutants by both genotyping and SDS-PAGE. Amino acid profiling of BC2F4 individuals showed that they all have significantly increased lysine compared with popcorn parental lines. Principal Component Analysis of the amino acid profiles showed that all introgressions were grouped with corresponding QPM parental lines. Popping analysis of the BC2F5 individuals showed that while there is variability in popping volume between lines, some lines show equivalent popping to the popcorn parent. In this proof-of-concept study for QPP, we have shown that it is possible to rapidly recover sufficient popcorn characteristics in a modified o2 background using simple phenotypic, biochemical and genetic selection. Furthermore, this shows increased γ-zein is an acceptable substitute for α-zein for full poppability. Since we have developed multiple QPP introgressions, this gives good scope for ongoing hybrid production and future evaluation of agronomic performance and selection of elite hybrids. In a wider context, this study shows the potential for breeding beneficial traits into popcorn for agronomic improvement.

Kernel vitreousness and protein content: Relationship, interaction and synergistic effects on durum wheat quality

Four sets of durum samples were used in this study to further understand the interrelationships among hard vitreous kernels (HVK), protein content, and pigment concentration, with a focus on the interaction and synergistic effects of protein content and vitreousness on durum quality. HVK level increases with higher protein content in the range of 9.5–12.5%, but this relationship is less evident in durum samples with high protein content (12.5–14.5%). Both protein content and kernel vitreousness can significantly affect durum milling quality. White starchy kernels (WSK) in low protein durum have a very detrimental impact on milling and pasta processing quality, but high protein content can mitigate the adverse impact of WSK on durum quality. Although protein content plays a dominant role, higher HVK might contribute positively to pasta firmness. There was no significant difference in yellow pigment content between HVK and WSK. However, pigment loss from semolina to dough was higher for WSK than HVK. Despite the difference in protein content, HVK and WSK have little difference in gluten strength. The monomeric protein was preferentially accumulated in HVK. The glutenin proteins of HVK and WSK were similar in the ratios of HMW-GS 1Bx/1By and HMW/LMW-GS.

Planting Date, Seeding Rate, and Cultivar Impact Agronomic Traits and Semolina of Durum Wheat

Durum wheat (Triticum durum Desf.) is a market class of wheat subject to price discounts in the marketplace if quality standards are not met. This study was conducted in order to determine how certain agronomic practices might impact durum wheat quality. The effects of planting date (PD), cultivar, and seeding rate on agronomic and semolina quality traits were investigated in field trials conducted near Hettinger and Minot, ND in 2014 and 2015. The interaction of PD and cultivar was significant for many of the traits evaluated. There was a significant PD X cultivar interaction or PD and cultivar effect for yield in all environments. Planting date X cultivar interacted for test weight at all environments. In general, a delay in PD resulted in a significant decrease in yield and test weight for all cultivars. However, Carpio yielded more than other cultivars in high yielding environments while the yield and test weight of Joppa was more adversely affected by delays in PD. Seeding rate did not have a consistent effect on any agronomic or quality trait. Protein content, kernel yellow pigment content, falling number (FN), and vitreous kernels were more dependent on cultivar, regardless of PD and environment. Semolina extraction, gluten index (GI), and wet gluten (WG) values tended to decrease with a delay in PD. These data continue to support cultivar selection as a critical component for obtaining high-yielding, high-quality durum wheat. However, PD and environment can impact certain agronomic and end-use traits, regardless of cultivar grown.

Introgression of opaque2 into Waxy Maize Causes Extensive Biochemical and Proteomic Changes in Endosperm.

Waxy maize is prevalently grown in China and other countries due to the excellent characters and economic value. However, its low content of lysine can’t meet the nutritional requirements of humans and livestock. In the present study, we introgressed the opaque2 (o2) allele into waxy maize line Zhao OP-6/O2O2 by using marker-assisted selection (MAS) technique and successfully improved the lysine content and quality of waxy maize. Transcript abundance analysis indicated that the wx1 expression levels had no difference between Zhao OP-6/o2o2 and Zhao OP-6/O2O2. However, Zhao OP-6/o2o2 was characterized by a phenotype of hard and vitreous kernels and accumulation of protein bodies at smaller size (one third of that of parents) but in larger numbers. Biochemical analyses showed that Zhao OP-6/o2o2 had 16.7% less free amino acids than Zhao OP-6/O2O2, especially those derived from glycolytic intermediates, but its content of lysine was increased by 51.6% (0.47% vs. 0.31%). The content of amylopectin was 98.5% in Zhao OP-6/o2o2, significantly higher than that in Zhao OP-6/O2O2 (97.7%). Proteomic analyses indicated that o2 introgression not only decreased the accumulation of various zein proteins except for 27-kDa γ-zein, but also affected other endosperm proteins related to amino acid biosynthesis, starch-protein balance, stress response and signal transduction. This study gives us an intriguing insight into the metabolism changes in endosperm of waxy maize introgressed with opaque2.

Effect of Dark, Hard, and Vitreous Kernel Content on Protein Molecular Weight Distribution and on Milling and Breadmaking Quality Characteristics for Hard Spring Wheat Samples from Diverse Growing Regions

Kernel vitreousness is an important grading characteristic for segregation of subclasses of hard red spring (HRS) wheat in the United States. This research investigated the protein molecular weight distribution (MWD) and the flour and baking quality characteristics of different HRS wheat market subclasses. The U.S. regional crop quality survey samples obtained from six regions for three consecutive growing years were used for subclass segregation based on the dark, hard, and vitreous (DHV) kernel percentage. Flour milled from HRS wheat with greater percentages of DHV kernel showed higher water absorption capacity for breadmaking. Protein MWD parameters could be related to the association between DHV kernel level and water absorption. Specifically, flour protein fractions rich in gliadins and high‐molecular‐weight polymeric proteins in the SDS‐unextractable fraction were identified to have significant and positive correlations with both DHV kernels and flour water absorption levels. An example further showed the importance of flour water absorption on potential economic incentives that can be gained with having a greater percentage of vitreous kernels. This information could help the flour milling and baking industry to segregate the different subclasses of HRS wheat with varying DHV content for their intended end‐use applications.

Differences of some chemicals and physical properties of winter wheat grain of mealy and vitreous appearance

Many wheat species and cultivars, independent of genetic markers of hardness, can produce grain with a vitreous, mealy or mixed appearance. This study analyzed selected chemical and physical differences between kernels with a vitreous and mealy appearance, hand-picked from grain of four winter wheat cultivars cultivated in Poland. Separated fractions were examined for protein content and composition, friabilin presence, carotenoids and total phenolic compounds content, specific kernel density, hardness, as well as kernel surface color. It was found that the ratio of vitreous kernels in the cultivars ranged from 39.18% to 76.28%. Vitreous kernels were darker, slightly heavier and harder than mealy kernels. Additionally, these kernels were more abundant in proteins (an average increase of 2.13%, with variation among cultivars from 0.71% to 2.89%). This type of kernels was also richer in phenolic compounds (on average by 4.02%) and less abundant in carotenoids (on average by 4.53%). Mealy (softer) kernels fractured to a finer flour.

Vitreosity, its stability and relationship to protein content in durum wheat

High quality requirements are set on durum wheat (Triticum durum) from semolina mills and pasta producers. For the production of semolina and pasta with good cooking quality, high grain protein content and vitreosity is required. The dependency of vitreosity on protein content as well as its stability under the influence of humidity was not well investigated up to now. We (1) compared two methods to determine vitreosity, (2) investigated the relationship between vitreosity and protein content, (3) developed a method to analyze vitreosity under humidity, and (4) examined the relationship between protein content and agronomical as well as quality traits in durum wheat. The results showed that the formation of vitreous kernels greatly depends on the protein content. To evaluate the stability of vitreosity under the influence of humidity a new method was elaborated and employed to assess the durum germplasm under study. This revealed that vitreosity of a durum wheat variety depends on the potential to form vitreous kernels but also to maintain this vitreosity under the influence of humidity. Our results further show that protein content is a central trait in durum wheat that strongly influences important traits like grain yield, vitreosity, and b-value.

Konkurenceschopnost ekologicky pěstovaných obilnin

The contribution is aimed at the assessment of recommended crop management practices of chosen cereals for organic farming. To increase competitiveness, these practices are modified depending on soil and climatic conditions, and on a way of production use. Furthermore, impacts of the recommended crop management practices on economics of growing chosen cereals are evaluated and compared with economic results obtained under conventional farming. It is assumed that achieved results will contribute to the increase in proportion of arable crops in the Czech Republic where organic production offer does not meet current demands.When evaluating results of growing individual cereal species in a selective set of organic farms, triticale, spelt and spring barley (in this ranking) can be considered as profitable crops. Moreover, triticale and spelt have even higher gross margin under organic farming than under conventional farming (by 62 % in triticale). Oat brings losses, however, it is important for livestock production. Winter wheat seems to be also unprofitable since less grain is produced at lower imputs per hectare and only part of it is produced in quality “bio”, i.e. marketed for higher prices. Rye also brings losses under organic farming, particularly due to lower yields, similarly to the other mentioned cereals. Special cereal species that are still neglected in organic farming systems are of potential use. Durum wheat has vitreous kernels with a high content of quality gluten which is used for pasta production. It can be grown in the maize production area on fertile soils only.

Biochemical characterization of QTLs associated with endosperm modification in quality protein maize

Genetic analysis using quality protein maize (QPM) recombinant inbred lines derived from K0326Y QPM and W64Ao2 identified three quantitative trait loci (QTL) in bins 1.06, 7.02 and 9.03 associated with opaque2 endosperm modification. We evaluated the effects of these QTLs on protein accumulation and starch physicochemical properties. The QTL in bin 1.06 is close to α-zein genes, and vitreous individuals with this QTL had increased accumulation of 19-kDa α-zein, 27-kDa γ-zein and legumin-1. The QTL in bin 7.02 corresponds to the γ-zein locus, and greater accumulation of this protein was found in vitreous individuals. The QTL in bin 9.03 is close to starch biosynthetic genes; greater accumulation of granule-bound starch synthase and amylose was observed in vitreous kernel samples with this locus and that in bin 1.06, as well as less gelatinization enthalpy and crystallinity. Vitreous kernels contained angular-shaped/compact starch granules and more short-intermediate length chains of amylopectin. These results support that endosperm modification in QPM is associated with increased accumulation of γ-zein and other storage proteins, but also show that synthesis of less crystalline starch with more amorphous regions at the periphery of granules, which favor their packing and association with endosperm proteins, may also be an important factor.

Durum wheat quality in high-input irrigation systems in south-eastern Australia

To extend the production base of durum wheat in Australia, field trials were conducted on seven registered durum varieties across four seasons and six sites in locations where irrigation was supplied during crop growth. The purpose was to determine if the quality of the grain produced met the requirements for good milling and pasta-making quality and to understand the genotype, environment and their interaction in affecting yield and technological quality of the grain and derived pasta. High grain yields and grain protein were obtained, producing large grain weights, low screenings and low percentage of hard vitreous kernels. Yellow colour of semolina and pasta was reduced marginally but dough and other pasta technological characteristics were similar to typical dryland durum production, with some exceptions. Varieties were identified with potential for production under irrigation.

Agronomic practices to reduce leaf spotting and Fusarium kernel infections in durum wheat on the Canadian prairies

May, W. E., Fernandez, M. R., Selles, F. and Lafond G. P. 2014. Agronomic practices to reduce leaf spotting and Fusarium kernel infections in durum wheat on the Canadian prairies. Can. J. Plant Sci. 94: 141–152. Fusarium head blight (FHB) has become an important disease of durum wheat [Triticum turgidum L. ssp. durum (Desf.) Husn] in the humid and sub-humid regions of the prairies along with leaf spots, black point and red smudge. Together, they contribute to lower grain yields and grain quality. The study objective was to determine the effect of seeding rate, nitrogen (N) fertilizer rate, fungicidal treatment, and cultivar on disease severity, crop development, grain yield and quality in durum. A four-way factorial design was used with two seeding rates (150 and 300 viable seeds m−2), two N rates (75 and 100% of recommended rate), three cultivars (AC Avonlea, AC Morse and AC Navigator), four fungicide treatments (no application, propiconazole at flag leaf, tebuconazole at anthesis, and propiconazole at flag leaf followed by tebuconazole at anthesis) and three locations (two in Saskatchewan and one in Manitoba) from 2001 to 2003. There were no interactions among fungicide, seeding rate, N fertilizer and cultivar for all measured variables. Foliar fungicide treatments resulted in greater kernel weight, grain yield and test weight than the no-fungicide treatment. The application of tebuconazole at anthesis did not reduce the amount of FDK in the harvested grain. The application of a fungicide increased the percentage of kernels infected by black point from 0.38% to over 0.50% and red smudge from 0.54 to 0.61%. Two fungicide applications increased red smudge to 0.85%. Grain yield increased by 2.4% when the seeding rate was increased from 150 to 300 plants m−2. Increasing N fertilizer rate increased grain yield by 5.2%, protein concentration by 5.4% and hard vitreous kernels (HVK) by 2.6%, but decreased test weight by 0.5%. Cultivar selection had the largest effect on FDK. In conclusion, effects of a fungicide application on durum wheat did not interact with selection of seeding rates, cultivars or N rates used in this study.

Grain and milling characteristics and their relationship with selected mixogram parameters in hard red bread wheat

Breeders in South Africa are faced with the problem that quality testing is only done in advanced phases of the bread wheat breeding programme when enough seed is available. This means that lines not meeting quality requirements of the South African industry for cultivar release are only discarded during the advanced breeding phases. The aim of this study was to determine relationships between grain and milling characteristics and mixogram parameters and to determine whether these characteristics can be used for selection of acceptable mixogram parameters and vice versa. A mixograph with Mixsmart software was used to analyse 10 bread wheat cultivars, in four replications at three different locations. Thirteen mixogram parameters were used to determine correlations with important grain and milling characteristics. Highly significant correlations were observed between mixogram parameters and grain as well as milling characteristics, although not with hectolitre mass, thousand kernel mass, vitreous kernels, falling number or flour colour. Multiple coefficient of determination was low to moderate for grain characteristics and low for milling characteristics as independent variables in explaining the variation in several mixogram parameters. In spite of the highly significant correlations, grain and milling characteristics explained little of the variation in mixogram parameters in this study.

The distal portion of the short arm of wheat (Triticum aestivum L.) chromosome 5D controls endosperm vitreosity and grain hardness

Kernel vitreosity is an important trait of wheat grain, but its developmental control is not completely known. We developed back-cross seven (BC(7)) near-isogenic lines in the soft white spring wheat cultivar Alpowa that lack the distal portion of chromosome 5D short arm. From the final back-cross, 46 BC(7)F(2) plants were isolated. These plants exhibited a complete and perfect association between kernel vitreosity (i.e. vitreous, non-vitreous or mixed) and Single Kernel Characterization System (SKCS) hardness. Observed segregation of 10:28:7 fit a 1:2:1 Chi-square. BC(7)F(2) plants classified as heterozygous for both SKCS hardness and kernel vitreosity (n = 29) were selected and a single vitreous and non-vitreous kernel were selected, and grown to maturity and subjected to SKCS analysis. The resultant phenotypic ratios were, from non-vitreous kernels, 23:6:0, and from vitreous kernels, 0:1:28, soft:heterozygous:hard, respectively. Three of these BC(7)F(2) heterozygous plants were selected and 40 kernels each drawn at random, grown to maturity and subjected to SKCS analysis. Phenotypic segregation ratios were 7:27:6, 11:20:9, and 3:28:9, soft:heterozygous:hard. Chi-square analysis supported a 1:2:1 segregation for one plant but not the other two, in which cases the two homozygous classes were under-represented. Twenty-two paired BC(7)F(2):F(3) full sibs were compared for kernel hardness, weight, size, density and protein content. SKCS hardness index differed markedly, 29.4 for the lines with a complete 5DS, and 88.6 for the lines possessing the deletion. The soft non-vitreous kernels were on average significantly heavier, by nearly 20%, and were slightly larger. Density and protein contents were similar, however. The results provide strong genetic evidence that gene(s) on distal 5DS control not only kernel hardness but also the manner in which the endosperm develops, viz. whether it is vitreous or non-vitreous.

Quality assessment of durum wheat storage centres in Sicily: Evaluation of vitreous, starchy and shrunken kernels using an image analysis system

The proportion of vitreous kernels in a sample is an internationally recognized specification for determining the value of durum wheat ( Triticum durum Desf.). Vitreous kernels are mostly related to quality, which affects the pasta performance during cooking. Vitreousness and the amount of shrunken kernels are visually assessed during the grading process. This assessment is subjective and tedious. A machine vision system was developed to determine the percentage of vitreous, starchy, piebald and shrunken kernels in approximately 100 grain samples, using a trans-illuminated image of one layer of non-singulated kernels (in bulk) acquired by a digital camera. Classification models were developed with stepwise Linear Discriminant Analysis, as well as an on-line Bayesian classifier integrated with an image analysis system. The overall correct classification in Starchy classifier was high 98.58% in the Training set, made up of 6679 grains, following the Linear Discriminant Analysis classification, of 30 Italian cultivars harvested in 2005 in three localities. An independent Test set was constituted by samples collected in 30 Sicilian Storage Centres in the 2007 harvest season. The overall classification was 96.03%. For the Shrunken classifier 95.27% of the Training set and 99.58% of the Test set were correctly classified. The image analysis system was more reliable than the human inspectors who validated the system, both for the same samples measured many times and at different times.

Relationship of Bread Quality to Kernel, Flour, and Dough Properties

ABSTRACTThis study measured the relationship between bread quality and 49 hard red spring (HRS) or 48 hard red winter (HRW) grain, flour, and dough quality characteristics. The estimated bread quality attributes included loaf volume, bake mix time, bake water absorption, and crumb grain score. The best‐fit models for loaf volume, bake mix time, and water absorption had R2 values of 0.78–0.93 with five to eight variables. Crumb grain score was not well estimated, and had R2 values ≈0.60. For loaf volume models, grain or flour protein content was the most important parameter included. Bake water absorption was best estimated when using mixograph water absorption, and flour or grain protein content. Bake water absorption models could generally be improved by including farinograph, mixograph, or alveograph measurements. Bake mix time was estimated best when using mixograph mix time, and models could be improved by including glutenin data. When the data set was divided into calibration and prediction sets, the loaf volume and bake mix time models still looked promising for screening samples. When including only variables that could be rapidly measured (protein content, test weight, single kernel moisture content, single kernel diameter, single kernel hardness, bulk moisture content, and dark hard and vitreous kernels), only loaf volume could be predicted with accuracies adequate for screening samples.

Influence of endosperm vitreousness and kernel moisture at harvest on site and extent of digestion of high-moisture corn by feedlot steers

Six ruminally and duodenally cannulated Angus-Jersey crossbred steers (450 kg of BW) were used in a 6 x 6 Latin square to evaluate the effect of kernel vitreousness and moisture on intake and digestibility of high-moisture corn. Arranged in a 2 x 3 factorial, diets included a floury (FLO) or a vitreous (VIT) endosperm corn hybrid harvested at 28.1% (DRY), 31.2% (MID), or 35.7% (WET) kernel moisture content. Diet DM consisted of 88.25% high-moisture corn, 6% chopped alfalfa hay, 2% corn gluten meal, 0.75% urea, and 3% supplement. Supplement was included to ensure that the diets contained a minimum (DM basis) of 0.6% Ca, 0.6% K, 0.2% S, 33 mg/kg of monensin, and 11 mg/kg of tylosin. Geometric mean diameter of lyophilized high-moisture corn tended to be less (P = 0.06) for VIT than for FLO, and the calculated particle surface area was 15.8% greater (P = 0.03). An interaction of vitreousness with the quadratic effect of moisture was noted (P < 0.001), such that fraction a and effective degradation for starch tended to be greater for the vitreous hybrid at the least and greatest moisture content but lower for the vitreous hybrid at the intermediate moisture content. Intake and ruminal disappearance of DM, OM, and starch were not influenced by vitreousness or moisture, with ruminal starch disappearance averaging 90.9%. Intestinal starch digestion measured as a percentage of starch entering the intestines averaged 91% and was greater (P < 0.05) for VIT than FLO corn. Averaged across moisture levels, total tract starch digestibility was greater (P < 0.003) for VIT than FLO. Compared with FLO kernels, VIT kernels appeared to be more brittle and therefore shattered more readily when rolled, particularly at the driest kernel moisture level. Furthermore, increased surface area of smaller particles may have been responsible for the greater starch utilization from VIT corn. In contrast with the results from other in situ and in vivo trials with dry-rolled corn grain, in which the starch from vitreous hybrids was less rapidly or completely digested, hybrids with more vitreous starch, when fed as high-moisture corn, had greater total tract starch digestibility, primarily due to greater postruminal starch digestion.

Predicting Wheat Quality Characteristics and Functionality Using Near‐Infrared Spectroscopy

ABSTRACTThe accuracy of using near‐infrared spectroscopy (NIRS) for predicting 186 grain, milling, flour, dough, and breadmaking quality parameters of 100 hard red winter (HRW) and 98 hard red spring (HRS) wheat and flour samples was evaluated. NIRS shows the potential for predicting protein content, moisture content, and flour color b* values with accuracies suitable for process control (R2 &gt; 0.97). Many other parameters were predicted with accuracies suitable for rough screening including test weight, average single kernel diameter and moisture content, SDS sedimentation volume, color a* values, total gluten content, mixograph, farinograph, and alveograph parameters, loaf volume, specific loaf volume, baking water absorption and mix time, gliadin and glutenin content, flour particle size, and the percentage of dark hard and vitreous kernels. Similar results were seen when analyzing data from either HRW or HRS wheat, and when predicting quality using spectra from either grain or flour. However, many attributes were correlated to protein content and this relationship influenced classification accuracies. When the influence of protein content was removed from the analyses, the only factors that could be predicted by NIRS with R2 &gt; 0.70 were moisture content, test weight, flour color, free lipids, flour particle size, and the percentage of dark hard and vitreous kernels. Thus, NIRS can be used to predict many grain quality and functionality traits, but mainly because of the high correlations of these traits to protein content.