Near infrared reflectance spectroscopy (NIRS) to assess protein and lipid contents in Avena sativa L.

Abstract

-Protein and lipid content are two of the main chemical traits of interest for genetic breeding of oat (Avena sativa L.). The purpose of this study was to determine whether NIRS could substitute conventional methods of determination of protein and lipid contents, and to verify any correlation of the two with each other and with physical grain traits. The estimates for protein and lipid content based on NIRS showed that the traits are selected more easily and quickly by this methodology. The low correlations between physical and chemical grain traits make the selection of inbred lines with large grains and high lipid levels possible. In the evaluated population the lipid and protein contents were not associated, i.e., it is possible to obtain genotypes with high levels of both traits.

Combining ability for grain chemistry quality traits in a white oat diallelic cross

“…Likewise, a similar trend is occuring in Brazil (Doehlert et al 2001;De Sá et al 1998;Gutkoski and Trombetta 1999;Pedó et al 1999;De Sá et al 2000;Beber et al 2002;Silva et al 2006Silva et al , 2008Crestani et al 2010). One of the great caveats of selecting genotypes based on chemical components of caryiopses lies in having a structured breeding program, capable to use rapid, inexpensive and nondestructive methods of analyzing grain chemical components or that require small enough amounts of grain to allow the evaluation and selection of individual plants in early generations.…”

Interactions between Glu-1 and Glu-3 loci and associations of selected molecular markers with quality traits in winter wheat (Triticum aestivum L.) DH lines

“…Grain protein content (%) (PC), starch content (%) (SC), alveograph parameter W (J) (APW) and hectoliter test weight (kg) (HW) and (%) (GH) were recorded using a Foss Infratec 1241 near-infrared-reflectance (NIR) Analyser (Foss, Hillerod, Denmark) (Silva et al 2008). (The alveograph W parameter is a combination of dough strength and extensibility, and is expressed in joules.)…”

Effect of Genotype, Environment and Their Interaction on Quality Parameters of Wheat Breeding Lines of Diverse Grain Hardness

“…Grain hardness (GH), hectoliter weight (HW) and some parameters related to bread-making quality: protein (PC), starch (SC) and wet gluten (WG) content, Zeleny sedimentation value (ZS) and alveograph W parameter (AWP) were analyzed using a NIRSystems Infratec 1241 Grain Analyzer (Foss, Hillerod, Denmark) (Hruškova and Famĕra, 2003;Osborne, 2006;Silva et al, 2008). (The Obuchowski et al (2010): H−hard, S−soft, M−"medium".…”