Connection of crude protein content and amino acid content of forage and medium quality winter wheat varieties in the relation of quantity and quality

A tétel rövid nézete
dc.contributor.authorMezei, Zoltán
dc.contributor.authorGyőri, Zoltán
dc.contributor.authorCsapó, János
dc.date.accessioned2021-06-28T10:58:30Z
dc.date.available2021-06-28T10:58:30Z
dc.date.issued2008-12-21
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. 32 (2008) , 73-79
dc.identifier.doihttps://doi.org/10.34101/actaagrar/32/3020
dc.identifier.issn2416-1640
dc.identifier.issue32
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/316544en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/3020
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 crude protein content and amino acid content of forage and medium quality winter wheat varieties in the relation of quantity and qualityen
dc.typefolyóiratcikkhu
dc.typearticleen
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