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The changes of the yield, composition and nutritive value of leaf protein extracted from vetch and cereal mixtures during three years cultivation
Author(s) -
Pisulewska Elżbieta,
Hanczakowski Piotr,
Pisulewski Pawel,
Szymczyk Beata
Publication year - 1991
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740550205
Subject(s) - triticale , dry matter , composition (language) , agronomy , yield (engineering) , legume , chemical composition , growing season , biology , biological value , chemistry , food science , philosophy , linguistics , materials science , metallurgy , organic chemistry
Three mixtures of vetch with cereals (rye, triticale and wheat) were grown during three consecutive seasons 1985/86, 1986/87 and 1987/88 and leaf protein concentrates (LPC) were prepared using the standard method. LPC were analysed for their gross composition and amino acid content. True digestibility (TD) and biological value (BV) of LPC proteins were estimated on rats using the Thomas‐Mitchell balance method. There were no statistical differences in green matter and dry matter yield in the course of the whole experiment. However, in the first season (1986) the yield of vetch × rye mixture was apparently higher and that of the other two mixtures was lower than in the next two years. The protein content of LPC in 1986 was lowest, especially in the concentrates obtained from the triticale and wheat mixtures. There were only small differences in amino acid composition of proteins and these differences did not depend on the year of cultivation or species of cereal used. BV of protein extracted from the rye‐containing mixtures was always lower than that of other preparations (means of three years: rye 40, triticale 46, wheat 49). Protein extracted in 1987 had the highest BV. It can be concluded that the season of cultivation affects the green and dry matter yield of legume x cereal mixtures though these differences are levelled off during long‐term experiments. The LPC quality is affected both by the kind of cereal and year of cultivation.