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Oats and naked oats: recent studies of composition, digestibility and energy value for ruminants

Published online by Cambridge University Press:  22 November 2017

Jeannie M Everington  and
D I Givens
Jeannie M Everington
Affiliation:
ADAS Feed Evaluation Unit, Alcester Road, Stratford on Avon, CV37 9RQ
D I Givens
Affiliation:
ADAS Feed Evaluation Unit, Alcester Road, Stratford on Avon, CV37 9RQ
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Extract

Oats constitute a small and decreasing share of the cereals grown and utilized in the United Kingdom. Compared with the major cereals wheat and barley, oats are perceived to have a low nutritive value in terms of metabolisable energy (ME). Unlike other cereals, the husk remains attached to the oat kernel at harvesting, hence increasing the fibre or cell wall content of the grain.

The proportion of kernel to husk which largely determines the nutritive value of the oat grain is dependent on variety, environment and season.

Previous values for oats (MAFF 1986) were based on a study of 16 samples at the Rowett Research Institute (RRI 1976) in which most were spring sown varieties with low oil contents. The aim of this present work was to examine currently recommended winter varieties and also to study naked oats. These differ from traditional husked oats by having a thin, non-lignified husk from which the grain threshes free.

Type
Sheep
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1989 , March 1989 , pp. 100
Copyright
Copyright © British Society of Animal Production 1989

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References

Blaxter, K L & Clapperton, J L (1965) Br J Nutr 19 511.Google Scholar
MAFF (1986) UK Tables of Feed Composition and Nutritive Value for Ruminants. Chalcombe Publications Marlow Bottom, Bucks.Google Scholar
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Rowett Research Institute (1976) Feedingstuffs Evaluation Unit First Report 1975, Department of Agriculture and Fisheries for Scotland, Edinburgh.Google Scholar
Van Soest, P J (1982) in “Nutritional Ecology of the Ruminant” Pub O & B Books Inc p40.Google Scholar