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Evaluation of Major Dietary Ingredients in Diverse Oats (Avena sativa L.) Germplasm

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Abstract

Oat (Avena sativa L.) is one of the world’s most important cereal crops, owing to its use as an important source of essential nutrients for both humans and animals. In the present study, the main nutritional components of 975 oat germplasm accessions were investigated. Crude fiber content ranged from 0.08 to 6.79%, with a mean of 2.14%, whereas total dietary fiber content ranged from 5.32 to 17.59%, with a mean of 11.01%, β-glucan content ranged from 1.02 to 6.33%, with a mean of 3.05%, and lipid content ranged from 1.41 to 8.72%, with a mean of 4.73%. Furthermore, most of the germplasm accessions exhibited 1-3% crude fiber content in the range of 1-3%, 9-12% total dietary fiber content, 2-4% β-glucan content, and 4-5% lipid content. Both the crude fiber and total dietary fiber contents were significantly but weakly correlated with β-glucan content, and the nutritional contents of germplasm accessions from different countries varied significantly. The highest mean crude fiber, total dietary fiber, β-glucan, and lipid contents were exhibited by the germplasm accessions collected from Canada, the UK, the Netherlands, and Turkey, respectively, and the accessions that exhibited the highest crude fiber (n=4), total dietary fiber (n=7), β-glucan content (n=5), and lipid (n=12) contents were identified. These findings provide valuable information for breeding programs aiming to improve the nutritional value of already existing high-yielding oat cultivars.

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Acknowledgments

This work was supported by the Research Program for Agricultural Science & Technology Development (Project No. 012478) of the National Institute of Agricultural Sciences, Rural Development Administration (Jeonju, Republic of Korea).

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  1. Rural Development Administration, National Agrobiodiversity Center, National Institute of Agricultural Sciences, Jeonju, 54874, Republic of Korea

    Muhammad Rauf, Hyemyeong Yoon, Sukyeung Lee, Myoung-Jae Shin, Ho-Cheol Ko, Myung-Chul Lee, Sejong Oh, Do-Yoon Hyun, Onsook Hur & Yu Mi Choi

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  1. Muhammad Rauf
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Rauf, M., Yoon, H., Lee, S. et al. Evaluation of Major Dietary Ingredients in Diverse Oats (Avena sativa L.) Germplasm. J. Crop Sci. Biotechnol. 22, 495–507 (2019). https://doi.org/10.1007/s12892-019-0274-0

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