Korean Journal of Breeding Science :eISSN 2287-5174 / pISSN 0250-3360

Table. 5.

Comparison of ranges and mean value of main ingredients between Korean oat cultivars and the genetic resources.

IngredientsKorean cultivar (Lee et al. 2016)Standard cultivars in this studyOat germplasms in this study

SamhanJoyang
β-glucan (%)3.4~4.13.83.52.3~5.7 (average 4.0)
Crude protein (%)11.6~16.915.712.911.6~22.9 (average 16.6)
Crude lipid (%)5.5~10.04.57.11.4~12.0 (average 4.8)
Crude fiber (%)1.2~1.51.10.80.8~2.7 (average 1.4)
Dietary fiber (%)13.2~20.78.98.17.9~13.9 (average 10.6)
Korean J Breed Sci 2019;51:9-19 https://doi.org/10.9787/KJBS.2019.51.1.9
© 2019 Korean J Breed Sci