A key indicator of rye grain quality, which varies from 7.6% to 13.7% depending on the genotype and growing conditions. The trait is closely linked to the nitrogen nutrition system and has an inverse correlation with grain yield.
In the reference
62
varieties
crop Rye,
where this is mentioned in the description.
Average protein values in winter rye grain range from 10–13%. This trait is highly heritable, with the genotype's contribution to its variability reaching 27.8%. In breeding programs, rye is valued for its protein complex, which is balanced in essential amino acids, particularly for its higher lysine content compared to other cereals.
Protein accumulation is significantly influenced by nitrogen availability. The application of nitrogen fertilizers increases protein concentration; however, due to the "dilution effect," high yield levels are often accompanied by a decrease in its percentage content. Furthermore, excessive protein accumulation resulting from an imbalanced nutrient supply can alter the technological parameters of the grain required by the baking industry.
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.