Crops ›› 2025, Vol. 41 ›› Issue (2): 196-206.doi: 10.16035/j.issn.1001-7283.2025.02.027

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Effect of Foliar Application of Selenium onNutritional Quality of Oat Grain

Zhang Lina1(), Yang Wenping2, Su Miao1, Zhang Zhixuan1, Li Junhui1, Aamir Ali1, Chen Jie1, Gao Zhiqiang1, Yang Zhenping1()   

  1. 1College of Agriculture, Shanxi Agricultural University / Collaborative Innovation Center for High-Quality and Efficient Production of Characteristic Crops on the Loess Plateau, Jointly Built by the Province and the Ministry, Jinzhong 030801, Shanxi, China
    2School of Life Sciences, North China University of Technology, Tangshan 063210, Hebei, China
  • Received:2023-12-11 Revised:2024-01-30 Online:2025-04-15 Published:2025-04-16

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Abstract:

In order to explore the effects of foliar selenium (Se) application on selenium accumulation and nutritional quality in oat grains, a field experiment was conducted using three oat varieties (Bayou 6, Bayou 12, and Baiyan 2). At the flowering stage, selenium nutrient solution (SeO32-) with different concentrations (Se1: 12 g/ha, Se2: 36 g/ha) were sprayed on the leaves, and selenium-free was used as control (CK). The selenium content in grains at grain-filling stage and the nutritional quality (amino acids and fatty acids) at maturity stage were determined. The findings demonstrated that the selenium concentration in oat grains first increased and then decreased with the extension of the filling period. Specifically, at maturity stage, selenium contents of all selenium-treated treatments was within the national standard range of 0.10-0.30 mg/kg, which was significantly higher than that of the CK. The highest selenium content (0.16 mg/kg) was observed under the Se2 treatment. Compared with the CK, selenium application significantly increased the total amino acid content in oat grains of all three varieties: the content in the low amino acid variety 'Bayou 6' increased by 2.13%-10.53%, while the content in the high amino acid variety 'Baiyan 2' increased by 7.44%-9.37%. Compared with the CK, selenium application increased the content of different fatty acids in grains of the three oat varieties. The influences of variety type, selenium fertilizer concentration, and their interaction effect all reached a very significant level (P < 0.01). Foliar selenium spraying can significantly promote the accumulation of selenium and enhance the contents of amino acids and unsaturated fatty acids in oat grains, the effect of the Se2 treatment is better.

Key words: Oat, Selenium fertilizer, Nutritional quality, Amino acid, Fatty acid

Fig.1

Rainfall and average temperature from April to October in 2021"

Fig.2

The dynamics of selenium accumulation in grains of oat at filling stage under foliar selenium spraying Ov means oat variety, Se means foliar selenium treatment, Ov×Se signify interaction between oat varieties and foliar selenium. Different lowercase letters indicate significant difference at P < 0.05 level among different treatments under the same variety; Different capital letters indicate that the difference between different varieties under the same treatment at P < 0.05 level.“*”,“**”,“***”and“ns”indicate P < 0.05, P < 0.01, P < 0.001 and P > 0.05, respectively. The same below."

Table 1

Essential and total amino acid contents in grains of oat at maturity stage under foliar selenium spraying mg/g"

氨基酸
Amino acid		 品种
Variety		 硒肥浓度Se concentration F值F-value
CK Se1 Se2 均值Mean 品种Ov 硒肥Se 品种×硒肥Ov×Se
总氨基酸TAA 坝莜6号 109.16cC 111.48bC 120.66aB 113.77 *** *** ***
坝莜12号 115.20bB 116.87aB 117.60aC 116.56
白燕2号 122.35cA 131.45bA 133.81aA 129.20
异亮氨酸Ile 坝莜6号 13.46bA 13.49bA 15.35aA 14.10 ** ** ns
坝莜12号 12.88aA 13.50aA 13.74aB 13.37
白燕2号 14.06aA 14.72aA 15.15aA 14.64
甲硫氨酸Met 坝莜6号 11.36cA 11.79bA 12.73aA 11.96 ns * ns
坝莜12号 12.11aA 12.55aA 13.18aA 12.61
白燕2号 11.36aA 11.98aA 12.66aA 12.00
亮氨酸Leu 坝莜6号 9.87bC 9.95bB 11.63aB 10.48 *** *** ***
坝莜12号 10.50aB 10.57aB 10.79aC 10.62
白燕2号 11.39bA 12.78aA 13.50aA 12.56
缬氨酸Val 坝莜6号 9.78aA 9.92aA 10.44aA 10.05 * ns ns
坝莜12号 9.98aA 10.00aA 10.17aA 10.05
白燕2号 10.12aA 10.57aA 11.43aA 10.71
苯丙氨酸Phe 坝莜6号 4.73cB 5.20bC 5.58aB 5.17 *** *** ns
坝莜12号 5.70bA 6.09aB 6.25aA 6.01
白燕2号 5.91bA 6.40aA 6.56aA 6.29
赖氨酸Lys 坝莜6号 3.94bB 4.15abC 4.39aB 4.16 *** *** ns
坝莜12号 4.29bA 4.55aB 4.58aB 4.47
白燕2号 4.60bA 4.92aA 5.01aA 4.84
苏氨酸Thr 坝莜6号 3.43aB 3.45aB 3.61aB 3.50 *** *** ns
坝莜12号 3.73aA 3.95aA 3.99aAB 3.89
白燕2号 3.66bA 4.24aA 4.34aA 4.08

Table 2

Non-essential amino acid contents in grains of oat at maturity stage under foliar selenium spraying mg/g"

氨基酸
Amino acid		 品种
Variety		 硒肥浓度Se concentration F值F-value
CK Se1 Se2 均值Mean 品种Ov 硒肥Se 品种×硒肥Ov×Se
谷氨酸Glu 坝莜6号 16.20cB 17.71bC 18.79aC 17.57 *** *** ***
坝莜12号 20.03aA 20.30aB 20.51aB 20.28
白燕2号 20.20bA 22.03aA 22.10aA 21.44
天冬氨酸Asp 坝莜6号 7.68cC 8.04bC 8.42aC 8.05 *** *** ns
坝莜12号 8.36bB 8.66abB 8.90aB 8.64
白燕2号 9.16bA 9.26bA 9.67aA 9.36
精氨酸Arg 坝莜6号 6.05bB 6.11bB 6.87aB 6.34 *** ** ns
坝莜12号 3.06bC 3.23bC 4.05aC 3.45
白燕2号 7.69aA 7.90aA 8.09aA 7.89
酪氨酸Tyr 坝莜6号 4.18bC 4.36bB 4.98aA 4.51 *** *** ns
坝莜12号 4.46bB 4.61bB 5.09aA 4.72
白燕2号 5.02bA 5.24abA 5.57aA 5.28
甘氨酸Gly 坝莜6号 4.18bB 4.25bC 4.53aC 4.32 *** *** ***
坝莜12号 4.64aA 4.68aB 4.76aB 4.69
白燕2号 4.56bA 5.12aA 5.25aA 4.98
丝氨酸Ser 坝莜6号 4.21aB 4.31aB 4.35aC 4.29 *** *** ***
坝莜12号 4.67aA 4.79aA 4.82aB 4.76
白燕2号 4.17cB 4.96bA 5.27aA 4.80
丙氨酸Ala 坝莜6号 3.56bC 3.73abB 3.91aB 3.73 *** *** ns
坝莜12号 3.85aB 3.98aB 4.08aB 3.97
白燕2号 4.19bA 4.65aA 4.65aA 4.50
胱氨酸Cys 坝莜6号 2.68aA 2.88aA 2.99aA 2.85 ns ** ns
坝莜12号 2.53aA 2.59aB 2.85aA 2.66
白燕2号 2.75bA 2.80bAB 3.08aA 2.88
组氨酸His 坝莜6号 2.44bB 2.80abB 2.87aB 2.70 *** *** ns
坝莜12号 2.61aAB 2.61aC 2.64aC 2.62
白燕2号 2.82bA 2.97aA 3.08aA 2.96

Table 3

Comparison of contents of essential amino acids of oats in different treatments with the FAO/WHO amino acid model and the ideal protein standard"

品种
Variety		 处理
Treatment		 氨基酸类型Amino acid type (mg/g) 理想蛋白标准Ideal protein standard
Ile Leu Lys Met+Cys Phe+Tyr Thr Val E/T E/N
FAO/WHO标准模式 4.00 7.00 5.50 3.50 6.00 4.00 5.00 40 60
坝莜6号 CK 3.37bA 1.41bC 0.72bB 4.01cA 1.49cC 0.86aA 1.96aA 52aA 111aA
Se1 3.37bA 1.42bB 0.75abC 4.19bA 1.59bC 0.86aB 1.98aA 52aA 107aB
Se2 3.84aA 1.66aB 0.80aB 4.49aA 1.76aB 0.90aB 2.09aA 53aA 110aA
坝莜12号 CK 3.22aA 1.50aB 0.78bA 4.18aA 1.69cB 0.93aA 2.00aA 51aAB 109aA
Se1 3.38aA 1.51aB 0.83aB 4.33aA 1.78bB 0.99aA 2.00aA 52aA 109aA
Se2 3.43aB 1.54aC 0.83aB 4.58aA 1.89aAB 1.00aAB 2.03aA 53aA 110aA
白燕2号 CK 3.52aA 1.63bA 0.84bA 4.03bA 1.82bA 0.91bA 2.02aA 50aB 101aB
Se1 3.68aA 1.83aA 0.90aA 4.22abA 1.94abA 1.06aA 2.11aA 50aB 101aC
Se2 3.79aA 1.93aA 0.91aA 4.50aA 2.02aA 1.09aA 2.29aA 51aA 103aB

Table 4

Comparison of RC, SRC, and EAAI of essential amino acids in oat varieties under different treatments"

品种
Variety		 处理
Treatment		 RC SRC EAAI
Lys Thr Leu Val Ile Met+Cys Phe+Tyr
坝莜6号 CK 0.36bB 0.44aA 0.71bB 0.99bA 1.71aA 2.03cB 0.75bC 40.99bC 0.83cB
Se1 0.38aB 0.44aB 0.72bB 1.01bB 1.67bA 2.12bB 0.81aC 41.26abC 0.85bB
Se2 0.40aB 0.46aB 0.84aB 1.06aB 1.73aA 2.28aB 0.89aB 42.33aB 0.93aB
坝莜12号 CK 0.40aA 0.47bA 0.76aB 1.01aA 1.58aC 2.12bA 0.86bB 44.21aB 0.87bB
Se1 0.42aA 0.50aA 0.77aB 1.01aB 1.60aA 2.19bA 0.90bB 44.47aB 0.91aA
Se2 0.42aB 0.51aA 0.78aC 1.03aB 1.57aC 2.32aA 0.96aB 43.28aB 0.93aB
白燕2号 CK 0.42bA 0.46bA 0.83bA 1.03bA 1.67aB 2.04cB 0.92bA 47.14bA 0.91cA
Se1 0.45aA 0.54aA 0.93aA 1.07bA 1.64aA 2.14bB 0.98aA 49.96aA 0.98bA
Se2 0.46aA 0.55aA 0.98aA 1.16aA 1.61bB 2.28aB 1.03aA 49.53aA 1.02aA

Table 5

Effects of foliar selenium spraying the fatty acid contents in oat grains at maturity stage %"

指标
Index		 品种
Variety		 处理Treatment F值F-value
CK Se1 Se2 平均值Mean 品种Ov 硒肥Se 品种×硒肥Ov×Se
脂肪Fat 坝莜6号 4.32cC 4.55bC 4.83aC 4.57 *** *** ***
坝莜12号 6.81cB 6.97bB 7.19aB 6.99
白燕2号 7.62cA 8.09bA 8.17aA 7.96
油酸Oleic acid 坝莜6号 39.23bC 39.26bC 39.37aC 39.29 *** *** ***
坝莜12号 39.66cB 40.00bA 40.36aB 40.01
白燕2号 39.84bA 39.86bB 41.15aA 40.28
亚油酸Linoleic acid 坝莜6号 34.25bC 34.43aC 34.57aC 34.42 *** *** ***
坝莜12号 36.10cA 36.23bB 36.96aB 36.43
白燕2号 35.64cB 37.31bA 37.46aA 36.80
棕榈酸Palmitic acid 坝莜6号 15.62bA 15.69abA 15.88aA 15.73 *** *** ***
坝莜12号 12.94cC 14.43bB 15.45aB 14.27
白燕2号 14.82bB 14.95bB 15.91aA 15.23
硬脂酸Stearic acid 坝莜6号 1.27cC 1.68bC 2.19aB 1.71 *** *** ***
坝莜12号 1.87cA 2.00bB 2.16aB 2.01
白燕2号 1.80bB 2.51aA 2.55aA 2.29
亚油酸Linoleic acid 坝莜6号 0.41cC 0.52bC 0.63aC 0.52 *** *** **
坝莜12号 0.63bB 0.75abB 0.87aB 0.75
白燕2号 1.10cA 1.26bA 1.61aA 1.32

Fig.3

Analysis of strengthening effects of foliar selenium spraying on amino acids and fatty acids of oat grains(a) and (b): the correlation and path analysis of amino acids and fatty acids in grains by foliar selenium, respectively; (c) and (d): correlation analysis of essential and non-essential amino acids and fatty acids in grains. SeIG: selenium content in oat grains at maturity stage; TAA: total amino acids; EAA: essential amino acid; NEE: non-essential amino acid."

Table 6

Fitting index of path analysis model"

模型
Model		 X2 df P值
P-value		 卡方
自由度比
Chi-square/df		 拟合优
度指数
GFI		 近似误差
均方根
RMSEA		 均方根残差
RMSR		 比较
拟合指数
CFI		 规范
拟合系数
NFI		 非规范
拟合系数
NNFI
必需氨基酸EAA 15.448 6 0.017** 2.575 0.935 0.444 0.002548 0.948 0.935 0.526
非必需氨基酸NAA 9.203 6 0.042* 1.534 0.969 0.258 0.002464 0.986 0.969 0.812

Table 7

Regression coefficient of the path analysis model"

模型
Model		 X→Y 非标准化系数
USC		 标准化系数
SC		 标准误
SE		 临界比值
CR		 P值
P-value
必需氨基酸EAA 缬氨酸→油酸 1.493 1.229 0.458 3.258 0.001***
异亮氨酸→亚油酸 -0.592 -0.404 0.252 -2.347 0.019**
苏氨酸→亚油酸 2.183 0.577 0.732 2.982 0.003***
蛋氨酸→硬脂酸 0.243 0.379 0.119 2.043 0.041**
蛋氨酸→亚麻酸 -0.218 -0.354 0.092 -2.381 0.017**
缬氨酸→亚麻酸 0.459 0.589 0.164 2.801 0.005***
非必需氨基酸NAA 天冬氨酸→油酸 1.465 1.515 0.383 3.830 0.000***
丝氨酸→油酸 1.201 0.745 0.612 1.962 0.050**
天冬氨酸→硬脂酸 -0.491 -0.763 0.187 -2.631 0.009***
天冬氨酸→亚麻酸 0.561 0.904 0.159 3.521 0.000***

Table 8

Path analysis node covariance relationship"

模型
Model		 X?Y 非标准化估计系数
USEC		 标准化估计系数
SEC		 标准误
SE		 z检验值
z-test value		 P值
P-value
必需氨基酸EAA 苯丙氨酸?赖氨酸 0.171 0.949 0.083 2.065 0.039**
苯丙氨酸?苏氨酸 0.159 0.926 0.078 2.038 0.042**
亮氨酸?赖氨酸 0.342 0.895 0.171 2.001 0.045**
亮氨酸?缬氨酸 0.518 0.933 0.253 2.046 0.041**
赖氨酸?苏氨酸 0.093 0.920 0.046 2.031 0.042**
非必需氨基酸AA 丝氨酸?甘氨酸 0.106 0.898 0.053 2.004 0.045**
丙氨酸?谷氨酸 0.586 0.903 0.291 2.011 0.044**
丙氨酸?甘氨酸 0.111 0.935 0.054 2.049 0.040**
丙氨酸?天冬氨酸 0.200 0.943 0.097 2.058 0.040**
丙氨酸?酪氨酸 0.140 0.906 0.070 2.015 0.044**
谷氨酸?甘氨酸 0.567 0.941 0.276 2.056 0.040**
谷氨酸?天冬氨酸 0.996 0.925 0.489 2.038 0.042**
甘氨酸?天冬氨酸 0.178 0.899 0.089 2.005 0.045**
天冬氨酸?酪氨酸 0.239 0.928 0.117 2.041 0.041**
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