Amino-Acid Composition of Proteins in Hulled and Naked Oats

Russian Agricultural Sciences Pub Date : 2024-04-26 DOI:10.3103/s1068367424010129

E. N. Shabolkina, S. N. Shevchenko, N. V. Anisimkina

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Abstract

The purpose of this study was to evaluate the balance of essential amino acids in proteins of hulled and naked oat varieties relative to the “reference” protein (defined on the basis of the FAO/WHO amino acid score) and find out whether it is possible to increase the proportion of essential amino acids in food products and compound animal feeds containing oats. The study was conducted in 2018–2022 in Samara oblast. The Konkur hulled oat variety and the Bekas and Baget naked oat varieties were examined. The highest content of essential amino acids was recorded in naked oat varieties: 39.9–41.0 g/kg. The total content of critical amino acids (lysine, methionine, and tryptophan) in naked oat varieties is 9.4–9.6 g/kg, which is 1.1–1.3 g/kg higher compared to the Konkur hulled variety. The content of essential amino acids per 1 g of protein in the Konkur variety is 249.7, 268.4 mg in the Bekas variety, and 262.9 mg in the Baget variety (69.4, 74.6, and 73.0% of the FAO/WHO recommended standards, respectively). The excess of some essential amino acids in naked oat varieties (whose amino acid scores exceed 100%) disrupts the balance between essential amino acids compared to the “reference” values, thus, increasing the amino-acid score dissimilarity factor (AASDF). It reaches 24.2% in the Konkur variety, 33.9% in the Bekas variety, and 35.5% in the Baget variety; as a result, the biological value of proteins in the Bekas and Baget naked varieties is lower compared to the Konkur hulled variety. The high content of essential amino acids in proteins of naked oat varieties makes it possible to use their grains as a balancing ingredient in food products and forages of high nutritional value.

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去壳燕麦和裸燕麦中蛋白质的氨基酸组成

摘要本研究旨在评估去壳燕麦和裸燕麦品种蛋白质中的必需氨基酸相对于 "参考 "蛋白质（根据粮农组织/世卫组织氨基酸评分确定）的平衡情况，并找出是否有可能提高含有燕麦的食品和复合动物饲料中必需氨基酸的比例。该研究于 2018-2022 年在萨马拉州进行。对康库尔去壳燕麦品种以及贝卡斯和巴盖特裸燕麦品种进行了研究。裸燕麦品种的必需氨基酸含量最高：39.9-41.0 克/千克。裸燕麦品种中关键氨基酸（赖氨酸、蛋氨酸和色氨酸）的总含量为 9.4-9.6 克/千克，比康库尔去壳品种高 1.1-1.3 克/千克。每 1 克蛋白质中的必需氨基酸含量，康库尔品种为 249.7 毫克，贝卡斯品种为 268.4 毫克，巴盖特品种为 262.9 毫克（分别为粮农组织/世卫组织推荐标准的 69.4%、74.6% 和 73.0%）。裸燕麦品种中某些必需氨基酸的过量（氨基酸得分超过 100%）破坏了必需氨基酸与 "参考 "值之间的平衡，从而增加了氨基酸得分差异因子（AASDF）。在康库尔品种中达到 24.2%，在贝卡斯品种中达到 33.9%，在巴盖特品种中达到 35.5%；因此，与康库尔去壳品种相比，贝卡斯和巴盖特裸麦品种蛋白质的生物价值较低。裸燕麦品种蛋白质中的必需氨基酸含量高，因此可以将其谷物用作营养价值高的食品和饲料的平衡配料。

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Russian Agricultural Sciences

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