Evaluation of the parameters of adaptivity of soft and hard wheat varieties using methods of mathematical analysis

2021 ◽  
Author(s):  
P. M. Bogdan ◽  
I. V. Konovalova ◽  
A. G. Klykov
Keyword(s):  
Mathematical Analysis ◽  
Wheat Varieties ◽  
Hard Wheat

Influence of some digestive processes on the digestion by cattle of cereal grain fed whole

1978 ◽  
Vol 18 (90) ◽  
pp. 29 ◽  
Author(s):  
PC Toland
Keyword(s):  
Particle Size ◽  
Cereal Grains ◽  
Lower Percentage ◽  
Whole Grain ◽  
Wheat Grain ◽  
Wheat Varieties ◽  
Hard Wheat ◽  
Cereal Grain ◽  
Size Index

Pen studies were conducted with cattle in which the digestibility, rate of fermentation, site of digestion and grain loss in faeces were measured in diets comprising 4.8 kg of one or other of four cereal grains together with 2.4 kg of pasture hay. The cereals were Avon oats, Swan oats, Olympic wheat and Emblem wheat with natural weights of 48.3, 60.5, 81.3 and 78.8 kg hl-1 and particle size index 24, 35, 31 and 14, respectively. The apparent in vivo digestibility of Avon and Swan oats of 71.9 and 74.6 did not differ significantly (P > 0.05). However, there was significantly less grain cracked during initial mastication (12.5 vs. 19.2 per cent and a lower percentage of grain voided in faeces (4.3 vs. 9.3) for Avon compared with Swan oats (P < 0.05). The in vivo digestibility of wheat grain was significantly higher for Olympic than for Emblem (77.5 vs. 72.6 per cent) ;these performances were accompanied by lower percentages of grain cracked during initial mastication (17.0 vs. 22.3) and less whole grain DM voided in faeces (14.6 vs. 18.4 per cent) for Olympic compared with Emblem (P < 0.05). The major difference in the digestion of oat and wheat varieties was that rumination accounted for a high proportion of the breakdown of oat grain whereas the wheat varieties were digested by rumen fermentation with only a small proportion of grains broken down by rumination. The breakdown of whole grain in rumination was important for all rations. For the light oats, heavy oats, soft wheat and hard wheat, rumination accounted for 66 per cent, 44 per cent, 27 per cent and 17 per cent of the total breakdown respectively.

Varietal differences in rumen degradation of barley, wheat and hard wheat straws

1991 ◽  
Vol 53 (2) ◽  
pp. 143-150 ◽  
Author(s):  
M. Ramanzin ◽  
L. Bailoni ◽  
G. Beni
Keyword(s):  
Dry Matter ◽  
Minor Importance ◽  
Wheat Varieties ◽  
Varietal Differences ◽  
Hard Wheat ◽  
Rumen Degradation ◽  
Cereal Species ◽  
Dry Matter Degradation

AbstractThe rumen dry-matter degradation of straw from nine varieties of barley, nine varieties of wheat and seven varieties of hard wheat was studied to provide further information on varietal differences and their relationships with agronomic characteristics.In all the cereals there were significant differences in in situ dry-matter disappearance between varieties. The range of differences was lower in hard wheat varieties compared with the other cereals. There were no significant correlations between straw degradability and plant height, days from sowing to heading and grain production and quality. Lignin concentration was significantly correlated to straw degradability (r = −0·937 in barley, −0·675 in wheat and −0·987 in hard wheat).Leaf had lower concentrations of lignin and higher degradability than stem in barley and wheat but the two fractions were similar in hard wheat straws. The differences in degradation between the most and the least degradable straw varieties of each cereal species were mainly due to differences in degradability of both the fractions whereas the role of leaf and stem proportions was of minor importance.

scholarly journals Relationship between Yellow Alkaline Noodle Quality and Flour Properties in Hard Wheat Varieties in the Central Region of Japan

2008 ◽  
Vol 77 (4) ◽  
pp. 449-456 ◽  
Author(s):  
Masaya Fujita ◽  
Masako Seki ◽  
Hitoshi Matsunaka ◽  
Chikako Kiribuchi-Otobe ◽  
Ado Hiwatashi ◽  
...  
Keyword(s):  
Central Region ◽  
Wheat Varieties ◽  
Hard Wheat ◽  
Flour Properties ◽  
Yellow Alkaline Noodle ◽  
Noodle Quality

Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium‐hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior

2019 ◽  
Vol 85 (1) ◽  
pp. 65-76
Author(s):  
Mehak Katyal ◽  
Narpinder Singh ◽  
Amardeep Singh Virdi ◽  
Amritpal Kaur ◽  
Arvind Kumar Ahlawat ◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Rheological Behavior ◽  
Wheat Varieties ◽  
Hard Wheat

scholarly journals Proteomic analysis reveals the differential proteins of endosperm between soft and hard wheat varieties

2019 ◽  
Vol 2 (2) ◽  
pp. 27-32 ◽  
Author(s):  
Feng Jia ◽  
Haicheng Yin ◽  
Qi Wang ◽  
Yu Chen ◽  
Jinshui Wang
Keyword(s):  
Proteomic Analysis ◽  
Wheat Varieties ◽  
Hard Wheat ◽  
Differential Proteins

scholarly journals Research of Malting Procedures for Winter Hard Wheat Varieties—Part I

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 52
Author(s):  
Vinko Krstanović ◽  
Kristina Habschied ◽  
Krešimir Mastanjević
Keyword(s):  
Standard Procedure ◽  
Amino Nitrogen ◽  
Soft Wheat ◽  
Malting Quality ◽  
Process Conditions ◽  
Individual Response ◽  
Wheat Varieties ◽  
Restrictive Procedure ◽  
Hard Wheat ◽  
Extract Yield

This paper examines the influence of the malting process of red hard wheat varieties (which have many characteristics of soft wheat varieties and represent a transitional form between durum and soft wheat). According to the values of total and soluble proteins and viscosity of wort these wheat varieties belong to the second malting quality group. To establish the individual response of each variety and estimate how the chosen varieties respond in groups to different process conditions, sixteen varieties were selected and malted according to the standard procedure (A), restrictive procedure (B), and intense procedure (C). Starting wheat, indicators of micromalting process success, and finished malts were analyzed. It was found that the restrictive procedure (B) gives poor results for the values of proteolysis performance parameters (soluble N, free amino nitrogen (FAN)) with simultaneous disturbance and values of cytolytic degradation (viscosity and filtration time) and extract yield. At the same time, this procedure lacks a stronger individual response of an individual variety to the process conditions during malting (F/C difference and extract yield). The optimal malting process for the specified assortment would include the modification of processes B and C in a way to alleviate the restrictive conditions in process B, or in a way to reduce the intensity of the decomposition in process C.

Sign in / Sign up

Export Citation Format

Share Document