Open AccessPreliminary research on amino acid composition and nutritional value of clover proteins
Author(s) -
L Kłyszejko-Stefanowicz,
Z. Polanowska,
Wanda M. Krajewska,
J. Radwański,
W. Maciejewska-Potapczyk
Publication year - 2015
Publication title -
acta agrobotanica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.4
H-Index - 9
eISSN - 2300-357X
pISSN - 0065-0951
DOI - 10.5586/aa.1972.005
Subject(s) - composition (language) , amino acid , value (mathematics) , cvar , dry matter , index (typography) , food science , chemistry , zoology , biology , mathematics , agronomy , biochemistry , statistics , economics , philosophy , linguistics , expected shortfall , management , world wide web , computer science , risk management
The amino acid composition and nutritional value of 5 clover varieties including 3 Polish ones ('Gloria', 'Hruszowska', 'Skrzeszowicka') and 2 of foreign origin ('Rotra' and 'Violetta') were investigated. No significant differences in the total protein content (19.2–20.0% of dry matter) as well as in qualitative amino acid composition were found among the clover varieties under examination. EAA index (Essential amino acid index) calculated according to Oser for 'Gloria' and 'Hruszowska' showed the highest nutritional value was – 40. The lowest value of EAA index was found for 'Violetta' cvar. – 32, intermediate values however for Rotra and Skrzeszowicka was 37 and 36