Oats: characteristics and quality requirements
| Autor: | P. Zwer |
|---|---|
| Rok vydání: | 2010 |
| Předmět: |
animal structures
business.industry Animal feed media_common.quotation_subject digestive oral and skin physiology fungi food and beverages Biology Crop Agronomy Functional food otorhinolaryngologic diseases Grain quality Food processing Quality (business) Plant breeding Food quality business media_common |
| DOI: | 10.1533/9781845699529.2.163 |
| Popis: | Oats are a versatile grain for food, animal feed, and non-food products due to its unique grain qualities compared to other cereal grains. Known as nature’s functional food, oats for human consumption are responsible for a number of health benefits beyond basic nutrition. Although the consumption of oat food products has increased dramatically over the last 25 years due to these health benefits, the highest proportion of the oat crop is utilised as animal feed. Recent research has identified grain quality traits that improve the nutritive value of oats as an animal feed compared to many other cereals. Historically oats have been used for non-food products, but expansion in the food use of oats will increase the value of the crop. Improvement of oat varieties for food, animal feed, and non-food grain quality traits by plant breeding will create new opportunities for the future of this crop. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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