TY  - JA
AU  - Eggum,B.O.
AU  - Gullord,M.
TI  - The nutritional quality of some oat varieties cultivated in Norway
SN  - 0921-9668
PY  - 1983///
CY  - Netherlands
PB  - Martinus Nijhoff/Dr W. Junk Publishers
KW  - Diet quality
KW  - AGROVOC
KW  - Oats
KW  - Varieties
KW  - Proteins
KW  - Yields
KW  - Chemical composition
KW  - Rats
KW  - In vivo digestibility
KW  - Net protein utilization
KW  - Dry matter content
KW  - Crude fibre
KW  - Ashes
KW  - Tannins
KW  - Protein quality
KW  - Norway
N1  - Peer review
N2  - The chemical composition, yield values, and protein quality were measured in 12 oat varieties cultivated in Norway. The protein quality was based on amino acid composition and true protein digestibility, biological value, net protein utilization, and utilizable protein obtained in N-balance experiments with rats. The protein concentration in dry matter varied from 10.25% to 15.69% while fat varied from 5.70% to 10.41%. The variation in readily soluble carbohydrates, crude fiber, ash, and tannin was relatively low. Dry matter yield per hectar varied from 1675 to 6222 kg. The yield of protein, fat, and essential amino acids was also highest in the variety with the highest yield. True protein digestibility was above 90% in all varieties while the biological value was in the range of 74.5%–79.6%. In contrast to most other cereal grains, protein quality was not affected by protein concentration. This resulted in utilizable protein above 10% for several of the oat varieties
DO  - https://doi.org/10.1007/BF01093931
T2  - Plant Foods for Human Nutrition
ER  -