<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Consumption of dietary fibre has potential in improving nutrition and health. For further breeding of oats, it is necessary to increase knowledge on variation in the content of fibre and bioactive components in oats. Therefore, the aim of the present investigation was to study the extent of variation in β-glucan concentration of oats grown in Latvia and to evaluate association of β-glucan concentration with protein and fat concentration in newly created oat breeding lines. In 2015 and 2016, concentration of protein, fat, and β-glucan in grain of hulled oat varieties ‘Laima’, ‘Peppi’, and ten breeding lines was determined. The obtained results showed a wide range of fat concentration among varieties, with a range from 5.9 to 8.3%. The concentration of β-glucan ranged from 1.8 to 3.6% depending on the year. The β-glucan concentration had medium close positive correlation with lipid and weak significant positive correlation with protein concentration, which significantly differed among genotypes.</p>
</abstract>

Consumption of dietary fibre has potential in improving nutrition and health. For further breeding of oats, it is necessary to increase knowledge on variation in the content of fibre and bioactive components in oats. Therefore, the aim of the present investigation was to study the extent of variation in β-glucan concentration of oats grown in Latvia and to evaluate association of β-glucan concentration with protein and fat concentration in newly created oat breeding lines. In 2015 and 2016, concentration of protein, fat, and β-glucan in grain of hulled oat varieties ‘Laima’, ‘Peppi’, and ten breeding lines was determined. The obtained results showed a wide range of fat concentration among varieties, with a range from 5.9 to 8.3%. The concentration of β-glucan ranged from 1.8 to 3.6% depending on the year. The β-glucan concentration had medium close positive correlation with lipid and weak significant positive correlation with protein concentration, which significantly differed among genotypes.

Variation in β-Glucan, Protein and Fat Concentration of Oats Created in Latvia

Stende Research Centre, Institute of Agricultural Resources and Economics „Dižzemes”

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

{"article-title":"Variation in β-Glucan, Protein and Fat Concentration of Oats Created in Latvia"}

Consumption of dietary fibre has potential in improving nutrition and health. For further breeding of oats, it is necessary to increase knowledge on variation...

Variation in β-Glucan, Protein and Fat Concentration of Oats Created in Latvia

Online veröffentlicht: 08. Mai 2018

Seitenbereich: 71 - 74

Eingereicht: 05. Dez. 2016

Akzeptiert: 09. Dez. 2017

DOI: https://doi.org/10.2478/prolas-2018-0011

Schlüsselwörter
grains, protein, β-glucans, varieties

© 2018 Vita Šterna et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Variation in β-Glucan, Protein and Fat Concentration of Oats Created in Latvia

Online veröffentlicht: 08. Mai 2018

Seitenbereich: 71 - 74

Eingereicht: 05. Dez. 2016

Akzeptiert: 09. Dez. 2017

DOI: https://doi.org/10.2478/prolas-2018-0011

Schlüsselwörtergrains, protein, β-glucans, varieties

© 2018 Vita Šterna et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Schlüsselwörter
grains, protein, β-glucans, varieties