Nutritional analysis of oat for food, feed and fodder quality traits under semi-arid Indian environment Kumar Neeraj1, Rana Maneet, Singh Sultan, Ahmed Shahid* Crop Improvement DivisionICAR-Indian Grassland and Fodder Research Institute, Jhansi-284003, India 1ICAR-Indian Agricultural Research Institute, New Delhi-110012, India *Corresponding author: shahidjhs@rediffmail.com
Online Published on 28 November, 2022. Abstract Kumar, N., Rana, M., Singh, S. and Ahmed, S. 2022. Nutritional analysis of oat for food, feed and fodder quality traits under semi-arid Indian environment. Animal Nutrition and Feed Technology, 22: 575–588. Eight popular oat varieties viz., JHO-822, JHO-851, JHO-99-1, JHO-99-2, JHO-2000-4, JHO-2010-1, JHO-2009-1, JHO-2012-2, released from ICAR-IGFRI, Jhansi were evaluated and compared for forage and grain yield, milling recovery, nutritional value and grain physical properties in the present study. Plant samples analysed for crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF), cellulose, lignin and in vitro dry matter digestibility were significantly (P<0.05) different among eight varieties. CP content in grain varied from 10.3 to 16.2% with highest value in variety JHO-851 (15.8%). Grains NDF, ADF and ether extract (EE), which are crucial determinants of digestibility and metabolizable energy of feed differed (P<0.05) among oat varieties. Grain milling traits have also shown significant variations, maximum groat recovery (68.59%) and minimum hull content (31.3%) was obtained from JHO-2010-1, which can be potential oat cultivar amenable to milling. Green fodder yield (GFY) varied significantly across the studied varieties from 34.5 to 57.3 t/ha. JHO-2009-1 was found to be the best dual purpose oat variety based on GFY, seed yield and early maturity trait. Thus, varieties identified with higher values for desired traits can be utilized by specific clients to meet the fodder, nutritional and grain requirement in future oat breeding programs. Top Keywords Avena sativa, Milling, Nutrition, Quality, Yield. Top |