叶面施硒对燕麦籽粒营养品质的影响

张丽娜, 杨文平, 苏苗, 张之玄, 李军辉, 陈杰, 高志强, 杨珍平

Effect of Foliar Application of Selenium onNutritional Quality of Oat Grain

Zhang Lina, Yang Wenping, Su Miao, Zhang Zhixuan, Li Junhui, Aamir Ali, Chen Jie, Gao Zhiqiang, Yang Zhenping

表3 FAO/WHO氨基酸模型和理想蛋白质标准下不同处理燕麦籽粒必需氨基酸含量比较

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