The influence of shelf life on the chemical composition of hulless barley

Abstract

The feed value of grain undergoes changes during storage. During the post-harvest ripening of grain: polysaccharides, proteins, fats finish forming, the proportion of soluble carbohydrates, non-protein nitrogen decreases, the quality of gluten improves, the lipid content increases. The activity of enzymes decreases to the level characteristic of well-ripened grain. The purpose of the research was to study the influence of shelf life on the chemical composition of grain of hulless barley varieties. Studies have also been devoted to identifying changes in the feed value of varieties of hulless barley during storage. It has been found as a result of the research that Nudum 95 variety of hulless barley surpassed the pigmented analogue of Granal 32 variety in terms of the content of crude protein in the dry matter by 1,19 abs.% and was inferior in the content of crude ash by 0,09 abs.%, crude fat by 0,33 and nitrogen-free extractive substances by 0,78 abs.%. When storing grain of hulless barley, the content of nitrogenous substances in it increased slightly. For example, the content of crude protein in the dry matter of barley grains of the variety Nudum 95 increased by 0,71 abs.% during the first 6 months of storage, in the variety Granal 32 it increased by 0,44 abs.%. It has been found that the content of nitrogen-free extractive substances in barley grain decreased during the first months due to the consumption of carbohydrates for respiration. Thus, in the variety Granal 32 in the first month of storage, the amount of nitrogen-free extractive substances decreased by 0,59 abs.%, in the variety Nudum 95 for 3 months by 1,11 abs.%. The amount of raw fat during post-harvest ripening increased in the grain of variety Granal 32 by 0,26 abs.%, the variety Nudum 95 by 0,24 abs.%, then the decrease was observed.