To download article.DOI: 10.15507/26584123.033.202304.508-523
Study of Changes in the Amino Acid Composition of Spiked Cereals during the Ripening Process
Yuriy F. Lachuga
Dr.Sci. (Engr.), Professor, Academician, Russian Academy of Sciences (14 Leninskiy Prospekt, Moscow 119991, Russian Federation), ORCID: https://orcid.org/0000-0001-5474-859X, Researcher ID: IQV-1037-2023, This email address is being protected from spambots. You need JavaScript enabled to view it.
Besarion Ch. Meskhi
Dr.Sci. (Engr.), Professor, Rector of Don State Technical University (1 Gagarin Sq., Rostov-on-Don 344003, Russian Federation), ORCID: https://orcid.org/0000-0001-9347-3410, Researcher ID: AAM-2853-2021, This email address is being protected from spambots. You need JavaScript enabled to view it.
Viktor I. Pakhomov
Dr.Sci. (Engr.), Corresponding Member of the Russian Academy of Sciences, Director of Agrarian Research Center Donskoy (3 Nauchnyy Gorodok St., Zernograd 347740, Russian Federation), Head of the Department Technologies and equipment for processing agricultural products, Don State Technical University (1 Gagarin Sq., Rostov-on-Don 344003, Russian Federation), ORCID: https://orcid.org/0000-0002-8715-0655, Researcher ID: Y-7085-2019, This email address is being protected from spambots. You need JavaScript enabled to view it.
Dmitriy V. Rudoy
Cand.Sci. (Engr.), Associate Professor, Dean of Agribusiness Faculty, Leading researcher at the Research Laboratory Agrobiotechnology Center, Don State Technical University (1 Gagarin Sq., Rostov-on-Don 344003, Russian Federation), Senior Researcher at the Department of Mechanization of Crop Production, Agricultural Research Center Donskoy (3 Nauchny Gorodok St., Zernograd 347740, Russian Federation), ORCID: https://orcid.org/0000-0002-1916-8570, Researcher ID: AAU-5381-2020, This email address is being protected from spambots. You need JavaScript enabled to view it.
Sergey I. Kambulov
Dr.Sci. (Engr.), Associate Professor, Chief Researcher of the Department of Mechanization of Crop Production, Agricultural Research Center Donskoy (3 Nauchny Gorodok St., Zernograd 347740, Russian Federation), professor of the department Technologies and Equipment for Agricultural Products Processing, Don State Technical University (1 Gagarin Sq., Rostov-on-Don 344003, Russian Federation), ORCID: https://orcid.org/0000-0001-8712-1478, Researcher ID: А-6156-2019, This email address is being protected from spambots. You need JavaScript enabled to view it.
Tatyana A. Maltseva
Cand.Sci. (Engr.), Research of the Center of Development of the Territorial Cluster Dolina Dona, Assistant professor of the department Technologies and Equipment for Agricultural Products Processing, Don State Technical University (1 Gagarin Sq., Rostov-on-Don 344003, Russian Federation), ORCID: https://orcid.org/0000-0002-3973-6846, Researcher ID: ABB-4622-2020, This email address is being protected from spambots. You need JavaScript enabled to view it.
Abstract
Introduction. The amino acid composition of compound feed is of great importance in feeding all kinds of animals. The lack of one or another amino acid limits the assimilation of other amino acids, resulting in excessive compound feed consumption, deterioration of the metabolism in the bodies of animals and increasing of their susceptibility to diseases. The use of grain heaps of wheat in the early ripening stages as feed raw materials is a promising direction for the development of the fodder base that will provide a balanced amino acid composition of compound feed with a lower content of expensive fish meal, which is the main source of protein in compound feeds.
Aim of the Article. The article is aimed at determining the optimal ripening stage of spiked cereals, at which a high content of protein and proteinogenic amino acids is observed. The proposed technology and technological tools for early harvesting of spiked cereals will reduce agrotechnical terms of harvesting, reducing losses from shatter losses, and get grain of enhanced nutritive value.
Materials and Methods. To study the amino acid composition, 4 samples of a winter wheat grain heap were taken: the winter wheat varieties Admiral and Luchezar, the perennial winter wheat (trititrigia) variety Pamyati Lyubimovoy and the gray wheatgrass variety Sova. Harvesting the wheat of these varieties was carried out by a combing-threshing unit in 5 phenological stages (growth stages are presented on the BBCH scale): 77 – late milk ripeness, 83 – early phase of wax ripeness, 87 – gold wax ripeness, 89 – full ripeness, 92 – overripeness.
Results. The results of analyzing amino acid composition of 4 samples of wheat grain heap showed a high content of almost all the amino acids studied in the phase of gold wax ripeness, except of aspartic acid and asparagine, glutamic acid and glutamine, and tryptophan.
Discussion and Conclusion. Grain heap of waxy ripeness wheat is a promising grain raw material for the production of compound feeds, which will reduce the amount of expensive components, such as fishmeal.
Keywords: amino acid composition, wheat, compound feed, wax ripeness, perennial wheat, gray wheatgrass sova, trititrigia
Acknowledgements: The authors express their gratitude to the anonymous reviewers.
Conflict of interest: The authors declare no conflict of interest.
For citation: Lachuga Yu.F., Meskhi B.Ch., Pakhomov V.I., Rudoy D.V., Kambulov S.I., Maltseva T.A. Study of Changes in the Amino Acid Composition of Spiked Cereals during the Ripening Process. Engineering Technologies and Systems. 2023;33(4):508–523. https://doi.org/10.15507/2658-4123.033.202304.508-523
Authors contribution:
Yu. F. Lachuga – formulating the basic concept of the study and analyzing the results.
B. Ch. Meskhi – drawing up the outline of the article and its writing.
V. I. Pakhomov – general guidance, formulation of research objectives.
D. V. Rudoy – experimental research.
S. I. Kambulov – experimental research.
T. A. Maltseva – text writing, analyzing literary data.
All authors have read and approved the final manuscript.
Submitted 01.06.2023;
revised 15.09.2023;
accepted 22.09.2023
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