Three hulless oat varieties show economic potential as organic layer feed grain

Winkler, Louisa; Murphy, Kevin M.; Hermes, J. C.

doi:10.1017/s1742170517000217

Cited by 8 publications

(9 citation statements)

References 22 publications

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“…However, Discrimination test 2 of stored vs. fresh eggs indicated no perceptible difference between samples. Tests of Haugh Unit values on eggs from the same feeding trial as that from which eggs for this study were obtained showed little evidence of difference across treatment groups ( 25 ). This could be because corn also contains antioxidant compounds such as zeaxanthin ( 43 ), which may have contributed to improved keeping quality in the control eggs.…”

Section: Discussionmentioning

confidence: 94%

“…Such a relationship was observed in this study, where inclusion of hulless oats was associated with 0.09-fold average enrichment in linoleic acid and significantly lighter yolk weight ( p < 0.05, Table 6 ). Average shell-on egg weights in oat-fed diets were reported to be higher than that of the control, while shell thickness did not differ between groups, strongly suggesting reduced yolk proportion in oat-fed eggs ( 25 ). The albumen is probably the major source of browning reactions in a cooked whole-egg mix, since it contains around half of the egg’s proteins and 99% of its carbohydrates, molecules that together participate in browning reactions ( 34 ).…”

Section: Discussionmentioning

confidence: 95%

“…The feeding trial in which eggs were produced took place between April and June 2016 and its methods are described in detail elsewhere ( 25 ). In brief, experimental diets were fed to Hy-Line Brown birds (a laying strain commonly used in commercial production) housed in individual cages, where a group of 10 consecutive cages with a shared feeding trough constituted a single replicate and there were three replicates per diet.…”

Section: Methodsmentioning

confidence: 99%

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Replacing Corn and Wheat in Layer Diets with Hulless Oats Shows Effects on Sensory Properties and Yolk Quality of Eggs

et al. 2017

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US organic poultry producers are under pressure to find feed alternatives to corn and wheat. Hulless oats offer advantages such as wide geographic adaptation of the plant and high concentrations of protein and oil in the grain. They have shown considerable potential in experimental work as a feed grain for poultry, but more research is needed into their influence on the sensory and nutritional properties of eggs. In this study, hulless oats were substituted for corn or wheat at 200 g kg−1 in diets fed to Hy-Line Brown hens and eggs were sampled for sensory evaluation after 8 weeks. Discrimination tests of blended and baked egg samples found evidence of difference between eggs from oat-based diets and those from the oat-free control (p < 0.05 for eggs from an oat-corn diet, p < 0.01 for eggs from an oat-wheat diet). Acceptance tests of similar samples showed that eggs from the oat-wheat diet were significantly less liked than control eggs for their texture (p < 0.01) and response to cooking (p < 0.01), while eggs from the oat-corn diet were somewhat less liked. Yolk weight was greater (p < 0.05) in control eggs (34.1 g) than eggs from oat-corn (31.6 g) or oat-wheat (31.2 g) diets, leading to smaller yolk proportion in the oat-fed eggs. Fatty acid profile differences across treatments were not of nutritional significance, and no evidence was found that the feeding of hulless oats improved storage properties of eggs. In this study, modifying the carbohydrate source in layer diets was shown to change textural properties of cooked eggs in a way that was perceptible to untrained consumers, probably by reducing the yolk proportion. This finding was not commercially relevant owing to small effect size, and results overall add to existing evidence that hulless oats can be fed to poultry at a moderate proportion of the diet with no negative effect on consumer acceptability of eggs. Regardless of the small effect size, however, findings are interesting from the food chemistry perspective because they provide novel evidence of how the thermal properties of eggs can be altered by a change in hen dietary carbohydrate source.

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Section: Discussionmentioning

confidence: 94%

Section: Discussionmentioning

confidence: 95%

Section: Methodsmentioning

confidence: 99%

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Replacing Corn and Wheat in Layer Diets with Hulless Oats Shows Effects on Sensory Properties and Yolk Quality of Eggs

et al. 2017

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“…Hulless oat varieties differ from hulled varieties in terms of both agronomic characteristics and chemical composition of the grain (Winkler et al., 2017). Despite these differences, the varieties having the highest alpha‐amylase activities in the present study included both hulled and hulless varieties.…”

Section: Resultsmentioning

confidence: 99%

Optimization of oat amylase activity during sprouting to enhance sugar production

et al. 2021

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Background and objectives Sprouted grain products meet consumer demands for foods with clean label ingredient statements and plant‐based origins. The purpose of this study was to optimize oat cultivar, sprouting time and temperature, and preservation technique to produce a sprouted oat powder ingredient that could be stored and later added to oat flour to produce a sweetened paste for use in creating cereal bars and other products. Findings During sprouting at 16°C, Paul cv., GMI 423 cv., Souris cv. and Horsepower cv. oats had higher alpha‐amylase activity than the other 10 cultivars evaluated. During 4‐week ambient storage, Paul decreased in alpha‐amylase activity for both oven‐dried and freeze‐dried samples, whereas Horsepower remained constant, with freeze‐drying being the superior preservation method. Optimal temperature for sugar production in a slurry of sprouted Horsepower oats, oat flour, and water heated for up to 6 hr was 55°C. Conclusions Horsepower cv. oats, sprouted for 120 hr at 24°C, can be freeze‐dried and stored up to 4 weeks without a decrease in alpha‐amylase activity. Subsequent addition of this enhanced amylase powder to oat flour increased sugar production. Significance and novelty Oat products containing sprouted oat powder have the market advantage of a simpler ingredient list, being sweetened with sugars hydrolyzed from oat starch using endogenous oat enzymes. The potential for using endogenous enzymes in oats to produce a clean label oat sweetener has not been reported in the literature.

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“…Oat grain is high in β-glucan soluble ber, which can lower plasma glucose and cholesterol levels (Pomeranz et al 1971;Fardet 2010). Oat is also used extensively as grain and forage for cattle, horses, and poultry and can provide a nutritive complement or organic alternative to other animal feed (Federizzi and Mundstock 2004;Winkler et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Comparative sequencing and SNP marker validation for oat stem rust resistance gene Pg6 in a diverse collection of Avena accessions

Gordon¹,

Jin²,

Tinker³

et al. 2021

Preprint

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New races of Puccinia graminis f. sp. avenae (Pga) threaten global oat production. An A. strigosa accession known to carry the broadly effective oat stem rust resistance gene, Pg6, was crossed with two susceptible A. strigosa accessions to generate 198 F2:3 families and 190 F5:6 RILs. The RIL population was used to determine that Pg6 was a single dominant gene located between 475 and 491 Mbp on diploid chromosome AA2 of the A. atlantica genome. This region was further refined by identifying SNPs associated with Pg6 resistance in a panel of previously sequenced A-genome accessions. Twenty-four markers were developed from SNPs that showed perfect association between the Pg6 phenotype and 11 sequenced Avena diploid accessions. These markers were validated in the RILs and F2:3 families and the markers most closely linked with resistance were tested in a diverse panel of 253 accessions consisting of oat stem rust differentials, all available diploid Avena spp. accessions, and 41 A. vaviloviana accessions from the National Small Grains Collection. One SNP marker located at 483,439,497 bp on AA2, designated as AA2_483439497, was perfectly associated with the Pg6 phenotype in Avena strigosa diploids and was within several Kb of a resistance gene analog, RPP13. The marker results and seedling testing against Pga races DBD, KBD, TJS, and TQL enabled the postulation of Pg6 and potential new sources of resistance in the Avena panel. These results will be used to infer Pg6 presence in other germplasm collections and breeding programs and can assist with introgression, gene pyramiding, and cloning of Pg6.

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Three hulless oat varieties show economic potential as organic layer feed grain

Cited by 8 publications

References 22 publications

Replacing Corn and Wheat in Layer Diets with Hulless Oats Shows Effects on Sensory Properties and Yolk Quality of Eggs

Replacing Corn and Wheat in Layer Diets with Hulless Oats Shows Effects on Sensory Properties and Yolk Quality of Eggs

Optimization of oat amylase activity during sprouting to enhance sugar production

Comparative sequencing and SNP marker validation for oat stem rust resistance gene Pg6 in a diverse collection of Avena accessions

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