| 王 慧，杨 富 ，姜 超，施 毅，李 刚.燕麦品种（系）的营养品质综合评价[J].麦类作物学报,2021,(2):203 |
| 燕麦品种（系）的营养品质综合评价 |
| Comprehensive Evaluation of Nutritional Quality of Oats Varieties(Lines) |
| |
| DOI：10.7606/j.issn.1009-1041.2021.02.10 |
| 中文关键词: 燕麦 营养品质 变异性 灰色关联分析 |
| 英文关键词:Oat Nutritional quality Variation Grey correlation analysis |
| 基金项目:山西省重点研发计划项目（201703D211002-8-2）；国家燕麦荞麦产业技术体系项目（CARS-07-G-2）；山西省重点研发计划项目（201803D221018-3） |
|
| 摘要点击次数: 798 |
| 全文下载次数: 550 |
| 中文摘要: |
| 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。 |
| 英文摘要: |
| The nutritional qualities of 72 oats varieties(lines), including crude fiber, crude protein, starch and β-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 and β-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. |
|
查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
基本信息
