Connection of protein and amino acid content of forage and medium quality winter wheat varieties

dc.contributor.authorMezei, Zoltán
dc.contributor.authorPongrácznl Barancsi, Ágnes
dc.contributor.authorSipos, Péter
dc.contributor.authorGyőri, Zoltán
dc.contributor.authorCsapó, János
dc.date.accessioned2021-06-28T10:57:31Z
dc.date.available2021-06-28T10:57:31Z
dc.date.issued2009-11-02
dc.description.abstractWe analysed the crude protein content, amino acid content, amino acid composition of four forage and milling III. quality winter wheat varieties (Magor, Hunor, Róna and Kondor) from their samples from five following years (2003, 2004, 2005, 2006, 2007). We found that quantity of essential and non-essential amino acids rose with increase in crude protein content. On examination of protein amino acid composition in relation to crude protein content we found that the crude protein content increased the quantities of the non-essential amino acids also rose, while those of the essential amino acids decreased as the lysine, the limiting amino acid of wheat. We also established that, as crude protein content increased, the biological value of the protein decreased.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 36 (2009) , 101-107
dc.identifier.doihttps://doi.org/10.34101/actaagrar/36/2799
dc.identifier.issn2416-1640
dc.identifier.issue36
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/316416en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/2799
dc.rights.accessOpen Access
dc.subjectwinter wheaten
dc.subjectcrude protein contenten
dc.subjectamino acid compositionen
dc.subjectessential amino acidsen
dc.subjectbiological valueen
dc.titleConnection of protein and amino acid content of forage and medium quality winter wheat varietiesen
dc.typefolyóiratcikkhu
dc.typearticleen
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