The protein quality and content of oats is recognized as superior to that of other cereals for livestock feed and human nutrition. They provide more protein than corn, but contribute fewer calories.
The average protein content of the oat kernels varies between 11 to 15% and that of the groat ranges from 12.4 to 24.5%.
The protein content of oats groats is considerably higher than that of other cereals. The average amino acid composition of oat proteins is more advantageous from the point of view of nutritional value. It is the only cereal containing a globulin or legume-like protein, avenalins, as the major (80%) storage protein.
Glutamic acid is the most abundant amino acid in oat protein, with a mean content of 23.4 g/kg dry matter.
Studies showed that there is much wider range of protein content among Avena species other than A. sativa with groats of samples of some accessions reaching 37%.
Newer oats varieties contain increased percentages of protein, so oats may become a more popular feed grain in the future.
The protein content of oats is generally determined by analysis of the samples for nitrogen and then multiplying the values obtained by 6.25.
Protein concentrations vary considerably among cultivars and species and even identical cultivars exposed to different environments.
Protein in oats
