Exploitation of the genetic potential of oats for use in feed and human nutrition

Abstract

Raising the level of oil, protein or beta-glucans would increase the value and marketability of oat grain. Genetic sources with very high oil content (up to 12.1% DM on a whole grain basis, 16.2% DM on a groat or kernel basis) have been identified and offer extremely promising prospects for increasing the value of oats for feed, in terms of high energy, and for extraction for industrial use. Genetic sources were confirmed as having high beta-glucan content in the groats (6.86% DM for Vedette compared to 5.67% DM for Melys and 5.51%DM for Dula, the current most widely grown variety). In the face of adverse negative correlations between grain yield and protein content, selection for high protein content derived from Avena maroccana does not, however, seem worthwhile.