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Influence of Production Technology Intensity on the Yield and Amino Acid Profile of the Grain Protein of Different Sowing Oat (Avena sativa L.) Cultivars
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Influence of Production Technology Intensity on the Yield and Amino Acid Profile of the Grain Protein of Different Sowing Oat (Avena sativa L.) Cultivars
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Influence of Production Technology Intensity on the Yield and Amino Acid Profile of the Grain Protein of Different Sowing Oat (Avena sativa L.) Cultivars
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Journal Article
Influence of Production Technology Intensity on the Yield and Amino Acid Profile of the Grain Protein of Different Sowing Oat (Avena sativa L.) Cultivars
2025
Overview
The biological value of protein is mainly determined by its amino acid composition, and primarily depends on the optimal content of individual exogenous amino acids. The synthesis of these compounds in oat grain is influenced by genetic factors, habitat conditions and the agrotechnology used in cultivation. The aim of this study was to assess the influence of production technology (integrated, intensive) on the yield, content and amino acid profile of protein in the grain of hulled and naked oats. Field studies were conducted at the Agricultural Experimental Station Kępa—Pulawy, Osiny farm of IUNG—PIB (Poland) during two growing seasons (2019 and 2020). It was found that the total protein content of oat grain and its amino acid composition significantly depended on genotype and production technology. Naked oat grain was characterised by significantly higher protein content. The higher the intensity of production, the higher the content of total protein and exogenous and endogenous amino acids. Lysine was the amino acid that limited the biological value of protein in the grain of both oat cultivars. Its deficit was more frequent in grain from intensive production technology.
