Productivity and quality of whole crop rice varieties in relation to plant components

Abstract

To expand the use of whole crop rice (WCR), accurate information on the nutritional value of newly developed varieties is required. We cultivated three new WCR varieties (Oryza sativa cv. Suweon 605, Yeongwoo and Mogwoo) developed by the National Institute of Crop Science in the southern Korean Peninsula and evaluated their feed value (crude protein, CP; acid detergent fiber, ADF; neutral detergent fiber, NDF; in vitro dry matter digestibility, IVDMD; total digestible nutrients, TDN; and relative feed value, RFV) and functional materials (β‐carotene and α‐tocopherol). Oryza sativa cv. Suweon 605 showed the earliest heading date and Yeongwoo the highest dry matter (DM) yield; however, there were no significant differences among varieties (p > 0.05) in DM yield. The CP content was highest in Mogwoo, and higher in leaves and grains than in stems. Oryza sativa cv. Suweon 605 had the lowest ADF and NDF contents but the highest TDN and RFV. The grain nutrient value changed drastically in all varieties by 10 days after heading. The grain ratio was highest in Oryza sativa cv. Suweon 605 at 65.6% and lowest in Mogwoo at 12.3%. The leaf β‐carotene content was 7–15 times higher than that in stems and grains, and this increase was higher in Yeongwoo (66.25 mg/kg) than those of all other measured objectives in this experiment (p < 0.05). Similar trends were observed in α‐tocopherol content. Based on these results, Oryza sativa cv. Suweon 605 is recommended in terms of feed value and Yeongwoo is recommended for its high productivity. Because the feed value changed rapidly by 10 days after heading, it is desirable to ensure a later harvest time. The effects of functional materials on livestock performance require further study.

Quantitative Determination of Phenolic Acids and Flavonoids in Fresh Whole Crop Rice, Silage, and Hay at Different Harvest Periods

“…Additionally, the grain had no significant changes or only slightly lower fiber levels at the dough and boot stages due to the increase in nonstructural carbohydrate (e.g., starch) storage during grain development. Recently, Kim et al [8] reported that the fiber range exhibits the same trend and cannot be relied on to increase with increasing maturity. On the other hand, the crop yield increased with the stage of maturity and a similar nutritional pattern was noted in the plant heading stage.…”

“…Additionally, forage maturity analysis is an important concept used to evaluate the yield and quality of the crop. Recently, Kim et al [8] studied the forage growth stage as one of the most important factors influencing nutritional composition. However, when a plant matures, the cytoplasmic compartment levels of the cells decrease and the quantities of proteins, lipids, soluble carbohydrates, and minerals are also reduced.…”