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An Evaluation of the Nutritive Value of New High Protein Oat Varieties (Cultivars)^{1, 2,}

Departments of Poultry Science, Agronomy and Nutritional Sciences, University of Wisconsin, Madison, Wisconsin 53706

Studies were conducted to evaluate the nutritive value of new high protein oat varieties using chicks and rats. Oat groats studied were Lodi, Dal, and Goodland; protein contents were 16.0, 18.0, and 20.5%, respectively. Increases in protein content were accompanied with an increase in indispensable amino acids. The lysine contents of Lodi and Goodland oat groats were 0.60 and 0.72%, respectively. With amino acid supplementation the 80% oat groats diets supported a growth rate of chicks comparable with that of a practical diet for up to 2 weeks. To correct amino acid deficiency, Goodland, Dal, and Lodi oat groats diets were supplemented with 0.55, 0.60, and 0.65% lysine and 3.2, 5.1, and 6.6% of a mixture of other amino acids. Omission of lysine from the amino acid supplement resulted in retarded growth and marked reduction of plasma free lysine concentration. For Goodland oat goats, the chemical score was 51. Protein efficiency ratio with rats was 2.2, which was increased to 2.4 by lysine and methionine supplementation, while protein efficiency ratio for whole egg protein was 3.4. The slope-ratio assay rendered a relative nutritive value of 59 for Goodland oat groats, assuming 100 for whole egg protein. This value was increased to 67 by lysine and methionine supplementation.

KEY WORDS: • protein quality • amino acids • high protein oats

¹ This term is used primarily by agronomists. It designates cultivated varieties as contrasted with the wild or native counterpart.

² Research supported by the College of Agricultural and Life Sciences, University of Wisconsin, Madison, Wis. 53706.

Manuscript received 10 February 1975.