The amino acid composition of triticale grain as a function of nitrogen content: Comparison with wheat and rye

Mossé, Jacques; Huet, Jean‐Claude; Baudet, Jacques

doi:10.1016/s0733-5210(88)80059-6

Cited by 19 publications

(15 citation statements)

References 16 publications

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“…The concentrations of all AA found in the current study were higher than those reported by Sikka et al (1978), Huet et al (1988) and Mosse et al (1988). In addition, the AA concentrations found in these triticale cultivars were also higher than those reported by NRC (1994).…”

Section: Discussioncontrasting

confidence: 82%

“…This finding is in agreement with the results reported by Stallknecht et al (1996). Moreover, Heger & Eggum (1991) and Mosse et al (1988) reported that lysine levels did not decrease with decreasing protein content and have been reported to be proportionally higher when the protein content of grain was low. Furthermore, the content of lysine in some triticale cultivars was higher in the current study than reported by Flores et al (1994) and Van Barneveld (2002).…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

The nutritional value of new varieties of high-yielding triticale: Nutrient composition and <i>in vitro</i> digestibility

Widodo¹,

Nolan²,

Iji³

2015

SA J. An. Sci.

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Ten high-yielding cultivars of triticale obtained from a breeding group at the University of New England, harvested in 2008 and 2009, were assessed for nutrient composition and nutrient digestibility. The cultivars tested were AT528, H20, H127, H128, H157, H249, H418, H426, JRCT74 and Tahara. Their nutrient characteristics, including dry matter, crude protein, crude fat, ash and gross energy, starch content and composition, and concentrations of non-starch polysaccharides, minerals, phytate-P content and amino acids, were determined. The in vitro digestibility and viscosity during digestion were also measured. There was low variability between the cultivars tested and harvest years (the difference between wet and dry conditions) had little effect on nutrient composition.

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Section: Discussioncontrasting

confidence: 82%

Section: Discussionmentioning

confidence: 99%

The nutritional value of new varieties of high-yielding triticale: Nutrient composition and <i>in vitro</i> digestibility

Widodo¹,

Nolan²,

Iji³

2015

SA J. An. Sci.

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“…Although lysine is the amino acid most lacking in triticale, it is present in higher proportions than in wheat (Table 5.3). Lysine levels do not decrease with decreasing protein content and have even been reported to be higher when the protein content of the grain was low (Mosse et al, 1988;Heger and Eggum, 1991). In triticale protein, the content of threonine, another essential amino acid, is approximately 10 % higher than that found in wheat.…”

Section: Proteinmentioning

confidence: 96%

Triticale

Arendt¹,

Zannini²

2013

Cereal Grains for the Food and Beverage Industries

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Triticale (X Triticosecale Wittmack) is the fi rst man-made cereal grain crop species designed to merge the positive attributes of wheat and rye into a single plant. Triticale possesses wheat's functional characteristics for food production and rye's adaptability to non-optimal growing environments. Triticale offers a better amino acid balance, mainly due to the high lysine content, resulting in a greater biological value than wheat protein. Nowadays, triticale is not much used in the baking industry internationally, due to its low gluten content, although triticale fl our blends of up to 50 % with wheat fl ours produce bread of appreciable quality. In malting and brewing, triticale performs well due to its high level of α-amylase activity. Presently, triticale also represents the most effi cient crop for bio-ethanol production when compared with wheat and rye.

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“…As regards polar fractions, the increase of relative intensities of pyroglutamic acid (linked to glutamic acid), glutamine, and proline can be explained as a result of the dietary intake from the supplementary feeding with triticale, where proteins contain these amino acids at high content [48]. On the other hand, the decrease of relative intensity of creatine can be explained by lower intake of its precursors (arginine, glycine, and methionine) from triticale's protein.…”

Section: Data Interpretationmentioning

confidence: 99%

Evaluation of direct analysis in real time ionization–mass spectrometry (DART–MS) in fish metabolomics aimed to assess the response to dietary supplementation

Čajka

Danhelova

Vavrecka

et al. 2013

Talanta

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The amino acid composition of triticale grain as a function of nitrogen content: Comparison with wheat and rye

Cited by 19 publications

References 16 publications

The nutritional value of new varieties of high-yielding triticale: Nutrient composition and <i>in vitro</i> digestibility

The nutritional value of new varieties of high-yielding triticale: Nutrient composition and <i>in vitro</i> digestibility

Triticale

Evaluation of direct analysis in real time ionization–mass spectrometry (DART–MS) in fish metabolomics aimed to assess the response to dietary supplementation

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