燕麦品种(系)的营养品质综合评价

Comprehensive Evaluation of Nutritional Quality of Oats Varieties(Lines)

为筛选营养品质优良的燕麦品种(系),对72份燕麦品种(系)的粗纤维、粗蛋白、淀粉和β-葡聚糖含量4个营养品质进行分析,并采用灰色关联度分析方法进行综合评价。结果显示,供试燕麦品种(系)的粗纤维、粗蛋白质、淀粉和β-葡聚糖含量平均分别为1.57%、19.35%、41.98%和4.13%;粗纤维含量的变异系数最大,为32.48%;β-葡聚糖含量变异系数最小,为12.59%。营养品质综合表现较好的品种(系)有px0412、8928-2-2、3121-3、8928-7-5,其等权关联度和加权关联度综合排名位列前4。

The nutritional qualities of 72 oats varieties(lines),including crude fiber,crude protein,starch andβ-glucan,were analyzed by variation analysis and comprehensively evaluated by grey correlation analysis to screen out the high-quality oat varieties(lines).The results showed that the average contents of crude fiber,crude protein,starch andβ-glucan of the tested oat varieties(lines)were 1.57%,19.35%,41.98%and 4.13%,respectively.The content of crude fiber had the largest variation coefficient,which was 32.48%.In contrast,β-glucan content had the least variation among cultivars with the variation coefficient of 12.59%.Four oat varieties(lines):px0412,8928-2-2,3121-3 and 8928-7-5 had better nutritional qualities compared with others,ranking the top 4 for weighted correlation degree and equal correlation degree.