The protein content in the grain of Avena sativa is an important indicator of nutritional value, ranging from 8.9% to 24%. A characteristic feature of this crop is the nitrogen-to-protein conversion factor, which is 5.7.
In the reference
104
varieties
crop Oat,
where this is mentioned in the description.
To determine the mass fraction of protein in oat grain, the Kjeldahl method using a conversion factor of 5.7 is employed, as well as the Dumas method and NIR spectroscopy. The protein level in the grain is subject to significant fluctuations depending on the genotype and growing conditions, with hulless oat forms frequently demonstrating higher values compared to hulled varieties.
Oat protein is characterized by a high content of essential amino acids, particularly lysine and arginine, the composition of which remains stable even when the total protein volume increases. A negative correlation has been established in oat grain between protein concentration and starch content, while an increase in protein content is often accompanied by an increase in grain oil content.
General information about the subject — on the page
Protein content.
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.