Oat seed as an important source of dietary fibre and the influence of genetic and agroecological factors on its content

Abstract

Among the basic cereals oats ( Avena sativa L.) are highly valued from the nutritive and dietetic point of view. The chemical constituents of oat seed are therefore in the focus of a number of studies. The effect of genetic and agro-ecological factors on the content of total dietary fibre was investigated in mature grains of ten oat genotypes (5 hulled, 5 naked) grown in two localities during two years. Hulled genotypes contained 33.82% of total dietary fibre in the mature grain, whereas in naked oats, the content of this component was 3 times lower. The effect of the locality was also very significant. Naked genotypes showed a higher content of total dietary fibre in the locality Víg’aš-Pstruša, and hulled genotypes in Borovce. The value of the parameter was significantly influenced by the glumose × locality and year × locality interactions. Levels of total dietary fibre content in hulled oats showed another, highly significant source of variability: the effect of the genotype. Year did not influence the content of dietary fibre in the oat set monitored.