Wild Oats Offer New Possibilities for Forage Because of the Higher Nutrition Content and Feed Value
Jieyu Zhang,
Xiaolong Li,
Junzhen Wang,
Li Yang,
Qiaohui Yang,
Dabing Xiang,
Yan Wan,
Eviatar Nevo,
Jun Yan,
Yu Fan,
Liang Zou
Affiliations
Jieyu Zhang
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Xiaolong Li
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Junzhen Wang
Sichuan Liangshan Yi Autonomous Prefecture Agricultural Science Research Institute, Xichang 615099, China
Li Yang
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Qiaohui Yang
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Dabing Xiang
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Yan Wan
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Eviatar Nevo
Institute of Evolution, University of Haifa, Haifa 31905, Israel
Jun Yan
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Yu Fan
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Liang Zou
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Oats (Avena sativa L.) are mostly used as a germplasm resource for forage. This experiment showed the differences in the nutrient composition and the forage quality of five wild leather oat populations from Israel and one cultivated leather oat population from China. It also showed the correlation of the indicators with the geo-environmental factors in the places of origin of the six populations that were analysed. Three replicated experiments were conducted during a three-year period from 2018.10 to 2020.03, mainly from 11 indicators of nutrient composition and forage quality. In this experiment, Spearman’s correlation was used to analyse the differences between different groups (p < 0.05), the relationship between components was analysed by principal component analysis (PCA), and the kinship relationship between six groups was also analysed based on the data of 11 components. In terms of nutrient content, the cultivated group Hu had significantly lower ash (8.92%), crude protein (11.96%), and soluble sugar content (10.51%) than the wild oat groups. In terms of forage quality, the lignin content (3.31%) of the Hu population was 2.3 times higher than that of Evolution Canyon, and the fibre content was 8 times higher than that of Sede Boqer. This indicates that wild oats have better nutritional value and palatability. Following the correlation analysis, it was found that the environmental factors of the origin had a significant effect on the indexes of ash, crude protein, and soluble sugar of oat straw, but had less effect on the content of crude fat, total phosphorus, and total potassium. Meanwhile, the annual rainfall and the number of rainfall days in the origin had a significant effect on the fibre content. In conclusion, the higher variability of wild oat populations due to the influence of different environmental and geographical factors may be a new possibility brought by forage oats.
