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Type: Artigo de evento
Title: Chemical Composition And Nutritional Properties Of A Sugary-1/opaque-2 (su1/o2) Variety Of Maize (zea Mays L.)
Author: Sgarbieri V.C.
Da Silva W.J.
Antunes P.L.
Amaya-F J.
Abstract: Four maize varieties [Nutrimaiz sugary-1/opaque-2 (su1/o2), Piramex sugary-1 (su1), Maya opaque-2 (o2), and the Maya XII Normal] were compared with respect to proximate composition, amino acid content, and nutritive value including rate of growth, PER, protein digestibility, nitrogen balance, and apparent biological value of the protein. The su1/o2 variety, obtained by combining the su1 and o2 genes, presented protein and oil contents similar to those of su1 but considerably higher than the o2 varieties. The amino acid profile of the su1/o2 was also improved by increasing lysine and tryptophan and decreasing leucine as compared with su1 and o2. The new su1/o2 variety had a higher apparent biological value and produced a greater growth rate in rats than the o2 parent, although no significant difference was observed in PER, nitrogen retention, and apparent protein digestibility. Compared with su1, the double mutant exhibited superior qualities for all parameters studied. The improved nutritional quality is of special interest because of the highly desirable agronomic characteristics of this new synthetic variety.
Citation: Journal Of Agricultural And Food Chemistry. , v. 25, n. 5, p. 1098 - 1101, 1977.
Rights: fechado
Identifier DOI: 
Date Issue: 1977
Appears in Collections:Unicamp - Artigos e Outros Documentos

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