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

The paper presents field experiments and laboratory analyses to study productivity and nutritional qualities of the grain of four F1 hybrids of winter rye (Aviator, Ravo, Prommo, Eterno), and the population variety Chulpan 7 in the natural conditions of the Southern Ural. The research revealed an individual difference in the nutritional qualities of grain and the content of anti-nutritional substances between different studied F1 hybrids, and compared them with the Chulpan 7 variety. Hybrids of winter rye formed higher grain productivity (from 4.65 t/ha to 6.07 t/ha) in comparison with the Chulpan 7 variety. The paper assesses the content of anti-nutritional substances (water-soluble pentosans) in grain, the kinematic viscosity of the water-extractable from grain hybrids (water-soluble pentosans 1.55 ‒ 1.74%, the viscosity of the water extract 18.3 ‒ 23.1 cSt and winter rye variety (of water-soluble pentosans 1.75%, the viscosity of the water extract was 23.4 cSt), and the dependence of these indicators on the environment during the growing season. The paper also presents the results of determining the nutritional value of the grain of hybrids and the Chulpan 7 variety by the content of crude proteins, starch, phosphorus, calcium, and potassium.
</abstract>

The paper presents field experiments and laboratory analyses to study productivity and nutritional qualities of the grain of four F1 hybrids of winter rye (Aviator, Ravo, Prommo, Eterno), and the population variety Chulpan 7 in the natural conditions of the Southern Ural. The research revealed an individual difference in the nutritional qualities of grain and the content of anti-nutritional substances between different studied F1 hybrids, and compared them with the Chulpan 7 variety. Hybrids of winter rye formed higher grain productivity (from 4.65 t/ha to 6.07 t/ha) in comparison with the Chulpan 7 variety. The paper assesses the content of anti-nutritional substances (water-soluble pentosans) in grain, the kinematic viscosity of the water-extractable from grain hybrids (water-soluble pentosans 1.55 ‒ 1.74%, the viscosity of the water extract 18.3 ‒ 23.1 cSt and winter rye variety (of water-soluble pentosans 1.75%, the viscosity of the water extract was 23.4 cSt), and the dependence of these indicators on the environment during the growing season. The paper also presents the results of determining the nutritional value of the grain of hybrids and the Chulpan 7 variety by the content of crude proteins, starch, phosphorus, calcium, and potassium.

Productivity and nutritional qualities of grain of new F1 winter rye hybrids in the Southern Ural

Agriculture (Pol'nohospodárstvo)

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

Productivity and nutritional qualities of grain of new F winter rye hybrids in the Southern Ural

The paper presents field experiments and laboratory analyses to study productivity and nutritional qualities of the grain of four F1 hybrids of winter rye...

Productivity and nutritional qualities of grain of new F₁ winter rye hybrids in the Southern Ural

Data publikacji: 12 sie 2022

Zakres stron: 34 - 44

Otrzymano: 11 paź 2021

Przyjęty: 04 lut 2022

DOI: https://doi.org/10.2478/agri-2022-0004

Słowa kluczowe
F hybrids, minerals, nutritional qualities, proteins, rye, starch, the viscosity of the water grain extract

© 2022 Kamil Ismagilov et al., published by Sciendo

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

Productivity and nutritional qualities of grain of new F1 winter rye hybrids in the Southern Ural

Data publikacji: 12 sie 2022

Zakres stron: 34 - 44

Otrzymano: 11 paź 2021

Przyjęty: 04 lut 2022

DOI: https://doi.org/10.2478/agri-2022-0004

Słowa kluczoweF hybrids, minerals, nutritional qualities, proteins, rye, starch, the viscosity of the water grain extract

© 2022 Kamil Ismagilov et al., published by Sciendo

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

Productivity and nutritional qualities of grain of new F₁ winter rye hybrids in the Southern Ural

Słowa kluczowe
F hybrids, minerals, nutritional qualities, proteins, rye, starch, the viscosity of the water grain extract