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Grain Yield and Groat-Protein Percentage Relationships in Oats (Avena Sativa L) Karen Ann Kuenzel Iowa State University

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Grain Yield and Groat-Protein Percentage Relationships in Oats (Avena Sativa L) Karen Ann Kuenzel Iowa State University Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1982 Grain yield and groat-protein percentage relationships in oats (Avena sativa L) Karen Ann Kuenzel Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Agricultural Science Commons, Agriculture Commons, and the Agronomy and Crop Sciences Commons Recommended Citation Kuenzel, Karen Ann, "Grain yield and groat-protein percentage relationships in oats (Avena sativa L) " (1982). Retrospective Theses and Dissertations. 7049. https://lib.dr.iastate.edu/rtd/7049 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. INFORMATION TO USERS This was produced from a copy of a document sent to us for microfilming. While most advanced technological means to photograph and reproduce this docun have been used, the quality is heavily dependent upon the quality of the mat submitted. The following explanation of techniques is provided to help you undersi markings or notations which may appear on this reproduction. 1.The sign or "target" for pages apparently lacking from the documei photographed is "Missing Page(s)". If it was possible to obtain the missir page(s) or section, they are spliced into the film along with adjacent page This may have necessitated cutting through an image and duplicatir adjacent pages to assure you of complete continuity. 2. When an image on the film is obliterated with a round black mark it is : indication that the film inspector noticed either blurred copy because i movement during exposure, or duplicate copy. Unless we meant to dele copyrighted materials that should not have been filmed, you will find a goc image of the page in the adjacent frame. If copyrighted materials we deleted you will find a target note listing the pages in the adjacent frame. 3. When a map, drawing or chart, etc., is part of the material being phot graphed the photographer has followed a definite method in "sectionin; the material. It is customary to begin filming at the upper left hand corner a large sheet and to continue from left to right in equal sections with smi overlaps. If necessary, sectioning is continued again—beginning below tf first row and continuing on until complete. I I 4. For any illustrations that cannot be reproduced satisfactorily by xerograph- photographic prints can be purchased at additional cost and tipped into yo; xerographic copy. Requests can be made to our Dissertations Custom; Services Department. | i t 5. Some pages in any document may have indistinct print. In all cases we hi filmed the best available copy. î Universi^ Micrcxilms International 300 N. ZEEB RD., ANN ARBOR, Ml 8221197 Kuenzel, Karen Ann GRAIN YIELD AND GROAT-PROTEIN PERCENTAGE RELATIONSHIPS IN OATS (AVENA SATIVA L.) Iowa State University PttD. 1982 University Microfilms Intsrnationâl 300N.ZeèbRoad.AnnAibor,MI48106 Grain yield and groat-protein percentage relationships in oats (Avena sativa L.) by Karen Ann Kuenzel A Dissertation Submitted to the Graduate Faculty in Partial Fulfillment of the Requirements for the Degree of DOCTOR OF PHILOSOPHY Department ; Agronomy Major: Plant Breeding and Cytogenetics Approved: Signature was redacted for privacy. In Charge of Ma jor^iRbrk Signature was redacted for privacy. Fc^ the Major Department Signature was redacted for privacy. For the Graduate College Iowa State University Ames, Iowa 1982 ii TABLE OF CONTENTS Page INTRODUCTION 1 LITERATURE REVIEW 4 MATERIALS AND METHODS 16 RESULTS 27 DISCUSSION 107 SUMMARY 129 LITERATURE CITED 132 ACKNOWLEDGMENTS 142 APPENDIX 143 1 INTRODUCTION Cereal grains as food generally are regarded as an energy source rather than a protein sourceo In reality, however, cereals contribute 68% of the plant protein used for direct human consumption worldwide, whereas legumes con­ tribute only 18% (Jalil and Tahir, 1973). On a global basis, cereal grains are an important source of protein, particularly in developing countries. Therefore, increasing the amount of protein produced per unit land area could have a beneficial impact on human nutrition. In the past, attempts to increase protein per unit area were hindered by several factors including the availability of a rapid, accurate, and inexpensive method for measuring protein and/or amino acids (Oram and Brock, 1972), but recent advances in instrumentation make it possible to rapidly analyze small samples for protein content using infrared reflectance spec­ troscopy (Williams, 1979; Jackel, 1978). Oat {Avena sativa L.) grain protein is unique among the cereals. First, it has a higher caryopsis (groat) protein content than other cereals (Miller, 1958). Second, the amino acid balance and, therefore, the biological value of oat grain protein is good (Bobbins et al., 1971), whereas that of barley (Hordeum vulaare L.), corn (Zea mays L.), sorghum (Sorghum bicolor L.), and wheat (Triticum aestivum L.)-is poor (Mosse, 1966), Third, the amino acid composition 2 of oat protein is nearly constant at all grain protein percentages (Peterson, 1976), whereas in barley, sorghum, and corn, as protein percentage is increased, a dispropor­ tionate increase occurs in the prolamin fraction (Frey, 1951a; Viuf, 1969). Thus, breeding for increased protein content in oat grain is not complicated by changes in the amino acid composition of the protein. Oat protein is pri­ marily globulin (Czonka, 1941), which contains a higher pro­ portion of lysine than other protein fractions (Draper, 1973), and lysine is the primary limiting amino acid in most cereals (Mitchell and Block, 1946). Variation for grain protein exists in Avena species (Bobbins et al., 1971; Frey, 1977), and this trait is heri­ table (Campbell and Frey, 1972b). Protein percentage in oat grain can be increased genetically, but as with other crop species, such an increase is usually associated with a reduc­ tion in grain yield. However, exceptions to this negative relationship in oats have been observed by Sraon et al. (1975) and Iwig and Ohm (1978) who developed oat lines in which protein percentage was increased without reducing grain yields, and Frey (1977) who isolated oat lines in which grain yield was increased without a reduction in groat-protein percentage. The general objective of my study was to examine rela­ tionships between grain protein and grain yield of oats. 3 considering groat-protein percentage and grain and protein yields per hectare as the criteria of measurement. High- protein oat lines with normal grain yields were mated to high-yielding lines with normal protein percentages to create populations of segregates for study. The specific objectives were: 1. To evaluate the associations among the traits groat-protein percentage, grain yield, and protein yield; 2. To examine the progeny of the matings for the prevalence of transgressive segregates for groat- protein percentage, grain yield, and protein yield; 3. To ascertain whether increases in protein yield per hectare are due primarily to increases in groat- protein percentage, grain yield, or a combination of both traits; and 4. To assess whether the primary component that con­ tributes to increased protein yield (i.e., groat- protein percentage or grain yield) varies among matings, and whether such variation, if existent, is due to the parental source of high-protein genes. 4 LITERATURE REVIEW Cereal grains comprise a major source of food consumed •worldwideÎ consequently, grain protein content of cereals is of prime importance in nutrition. All cereal grains contain starch as their principal component with protein as the second highest constituent (Inglett, 1977). Genetic varia­ bility exists among and within cereal species for the quan­ tity of protein produced per unit area and for the nutrition­ al quality of the protein which is dependent upon amino acid composition. Lysine is the primary limiting amino acid in cereal grains (Mitchell and Block, 1946j Monyo, 1977; Robbins et al., 1971; Smith et al., 1959; Van Etten et al., 1967; Whitehouse, 1973), but certain cereals also have a secondary amino acid deficiency of methionine, phenylalanine, arginine, threonine, or tryptophan (Whitehouse, 1973). Accounts dating back to the 1920s generally have shown oat protein to be nutritionally superior to the protein of other cereals with the exception of rice (Oryza sativa L.) (Frey, 1977; Hartwell, 1926; Jones et al., 1948; Mitchell, 1924; Osborne and Mendel, 1920; Robbins et al., 1971). Oats have a higher biological value than other cereals for two reasons. First, of the four single proteins of cereal grains (based on solubility), i.e., albumin, globulin, glutelin, and prolamin (de Man, 1976), oats have a low proportion of prolamin, the fraction nearly devoid in lysine and low in 5 some other essential amino acids (Doll, 1977; Draper, 1973; Frey, 1976; Johnson and Lay, 1974; Mosse, 1966; Peterson, 1976). Wheat, rye, and barley contain 30-50% prolamin, maize and sorghum contain 50-60%, rice contains only 1-5%, and oats contain 10-16% (Czonka, 1941; Brohult and Sandegren, 1954; Mosse, 1966; Whitehouse, 1973; Johnson and Lay, 1974; Peterson, 1976), Second, as protein content of oat groats increases, the amino acid content remains nearly constant (Frey, 1951b,
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