Protein Quality of Induced High Lysine Mutants in Barley

作者: Bjørn O. Eggum

DOI: 10.1007/978-1-4684-3366-1_17

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摘要: Evidence of high-lysine gene sources in barley derived from spontaneous and induced mutations has been presented. In addition considered to be "normal" also differ lysine content. Changes concentrations invariable results changes other amino acids protein. Protein fractions are altered several mutant barleys so called "normal barleys". The the normal probably more dependent upon environmental conditions than barleys. It is clearly demonstrated with chemical analyses biological experiments rats, poultry pigs that cultivars superior nutritive quality their low-lysine isotypes. However, it appears most genotypes possess reduced grain weight lower yield. This course unfortunate as an adequate supply food number one nutritional priority world today. does not mean, however, protein improvement would no practical value under marginal energy deprivation. literature reviewed suggests likely these conditions.

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