Variety traits

Oil content — oats

Avena sativa L.

Oil content is the crude fat content in oat grain, which is a key indicator of its energy value. Oats are unique in that they accumulate up to 90% of their fats in the endosperm rather than the embryo.

In the reference 7 varieties crop Oat, where this is mentioned in the description.

The content of free lipids in oat grain generally ranges from 7% to 9%, with an overall range of 0.5% to 18% depending on the genotype and grain type. Hulless varieties of the crop typically exceed hulled ones in this indicator by an average of 3.8%. Linoleic and oleic acids predominate in the fat composition.

High oil content increases the energy nutritional value of oats as a forage crop, although excessively high values can hinder the industrial processing of grain into flour. Breeding efforts are focused on finding a balance between high-oil varieties for improving forage quality and low-oil forms that possess better processing characteristics.

General information about the subject — on the page Oil content.

Sources8

Varieties of Oat mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.