International Journal of Agriculture and Crop Sciences.
Available online at www.ijagcs.com
IJACS/2013/6-4/171-176
ISSN 2227-670X ©2013 IJACS Journal
Comparison of essential amino acids and nutrients
important compounds in nine varieties of wheat
Fatemeh Sarani1*, Hamid Mirzaie2, Simin Sarani3, Maryam Allahdou4
1, 2. Zabol, University of Zabol, Agriculture Faculity, Department of Animal Science
3. Zabol, University of Zabol, Agriculture Faculity, Department of Agronomy
4. Zabol, University of Zabol, Agriculture Faculity, Department of Plant Breeding and Biotechnology
*Corresponding Author email: f.sarani452@gmail.com
ABSTRACT: In order to compare of the amount essential amino acids and crude protein, crude fat,
crude fiber, ash and phosphorus in nine varieties of wheat seeds, a study was conducted in a
completely randomized design with four replications. Variance analysis, Means comparison test and
PCA analysis were carried out on data. Results obtained in this experiment showed that except the
ash, the rest of the compounds studied in nine varieties of wheat grain were significant (P≤0.05).
Average arginine, Cysteine, Histidine, Isoleucine, Leucine, Methionine, Lysine, Phenylalanine,
Threonine, and Valine in Gaskvzhn varieties were more than other varieties (P≤0.05). The most of
the amino acid amount was in Gaskvzhn and Toos varieties and the lowest was in Sivand.
Gaskvzhn, Toos and Sepahan varieties had the highest crude protein amount and Pishgam variety
had the lowest (P≤0.05). According to principal component analysis there was strongly regression
relationship between the Crude Protein and Essential amino acids. In the Gaskvzhn variety between
amino acids and protein production, there is a positive correlation. Therefore, it is recommended that
used of these varieties in the breeding goals for producing good quality corn that has enough protein
and desirable essential amino acid.
Keywords: essential amino acids; Gaskvzhn varieties; Principal Component Analysis; protein; wheat
INTRODUCTION
Wheat is the first grain in the world (Slafer and Satorro, 1999), which is mainly used for human
consumption. The content of crude protein (CP) is one of most important indicators of wheat in dustrial quality
(Peltonen and Virtanen, 1994). Among all the grain, protein and amino acids content (10-18%) of wheat is most
variable. Such as corn and sorghum, amount of protein and amino acid levels are influenced by genetic and
environmental factors (Bowyer and Waldroup, 1987). Studies have shown that the difference between chemical
compounds of wheat difference varieties is more than other varieties. This difference is not only due to genetic
factors but its also a lot of influence climatic condition, soil type, amount of fertilizer used, etc (Kent, 1966;
Lorenz et al., 1975; Aykroy and Doughty, 1970; Hulse, 1974). An accurate adjustment of the amino acid
contents in compound feed is crucial, beacause a lack of methionine, lysine, threonine, and other essential
amino acids can limit the growth of farm animals. Wheat, corn, barley, and other cereals contribute not only
energy in the feed but also up to 70% of the total protein in the r ation, especially in swine nutrition (Johannes
etal., 2002). Considering that the major part of the production costs of rearing domestic animals is related to
cost of feed therefor in conventional conditions nutrition management has the highest economic importance in
raising livestock. The importance of adequate and quality nutritional of ruminants requires that will be
determination quality of food each of foodstuffs and be determined its ingredients according to correct and
standard methods (Bashtiny and Tavakoli, 2002). The purpose of this study was in the first degree to determine
the exact composition of nutrients for optimum use of feed grains in human and livestock and poultry food and
in the next stage variety reviews for amount of nutrients in order advance breeding goals to produce good
quality seed
MATERIALS AND METHODS
Nine wheat varieties used in this study were: Toos, Bahar, Sivand, Pishgam, Sepahan, Falat, Pishtaz,
Gaskyzhn and Cross-Bolani. These varieties were collected from Research Center and Natural Resources of
Khorasan. Laboratory tests were conducted in the Laboratory of Animal Nutrition, Faculty of Agriculture,
Ferdowsi University of Mashhad. All analyses were done on a 100% dry matter basis. This study was conducted
Intl J Agri Crop Sci. Vol., 6 (4), 171-176, 2013
in a completely randomized design with four replications. Ingredient the samples were mill through a 1mm
0
screen (foss electric1090) and oven-treated at 65c until a constant weight was obtained for dry matter
determination. Data bases for wheat with chemical analysis of CP (Kjeldahl), CF (Soxhlet extractor), Crud Fiber
(Fibertec system Heat Extractor1010, Sweden), Ash, and P levels (Atomic Absorptions spectrophotometer) were
provided according to the standard methods of AOAC (1990). Amino acids analyzed were arginine, cysteine,
Histidine, Leucine, Isoleucine, Methionine, Lysine, Phenylalanine, Threonine, Tryptophan, Valine. AA levels
1
were provided by NIRS method. In the next step, analysis of variance and means of test comparison were
carried out on obtained data in this experiment. Means of test comparison was done based on Duncan test at
0.5 levels. In order to reduce the number of variables and determine the most effective variable, Principal
component analysis method (PCA) was carried out. All of the analysis was done using SAS software (Ver 2.02).
RESULTS AND DISCUSSION
Table 1-3 shows, results of variance analysis in Arginine, Cysteine, Histidine, Isoleucine, Leucine,
Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine, protein, crude fiber, fat, phosphorus and
ash. Initially, the data were analyzed in an analysis-of-variance (ANOVA) test to determine significance (P≤
0.05) of the treatment effects. The results indicated that except ash, other traits in wheat grain were significant.
The test of means comparison showed varieties had signification difference at stage of the production of amino
acids (table 4-5). The greatest of amino acid were observed in Gaskvzhn variety (0.653), and the lowest of
content were observed in Sivand variety (0.569). After of Gaskvzhn variety, Toos variety had the greatest
arginine production (0.644), also Cysteine amount in Gaskvzhn variety was (0.309) and in Sivand variety was
(0.273). Amount of Cystein amino acid in Sepahan variety was (0.307) that after of Gaskvzhn variety had most
of content Cystein. The greatest and the lowest Hystidine content were observed in Gaskvzhn variety (0.330)
and Sivand variety (0.282) respectively. The Toos variety was after Gaskvzhn (mean 0.325). Varieties
Gaskvzhn and Sivand had the highest and the lowest amount Isoleucine (0.473 and 0.401) respectively. The
after Gaskvzhn variety, Toos and Sepahan varieties (0.466, 0.462) had the highest amount of Isoleucine. The
most amounts of Leucine amino acid was in Gaskvzhn variety (0.935) and Toos variety (0.921) and lowest
amount of Leucine was in Sivand variety (0.795). Also the highest content of Lysine was in Gaskvzhn (0.374)
and the lowest amount was observed in Sivand (0.338). Cross - Bolani varietiy had the greatest amount of
Lysine (0.371) after Gaskvzhn.
The lysine deficiency causes unbalanced amino acid composition and the energy surplus accumulation
to become fat, while the addition of lysine above the recommendation will cause the increase of needs in other
amino acids, hence the amino acid excess did not absorbed by bodies but wasted in the faeces. Therefore, it is
more efficient if the amino acid composition is close to the recommendation determined by FAO/ WHO/ UNU
(Ranta, 2008). Lawrence et al., (1958) found lysine increased significantly with decreasing protein content
when the latter was less than 13.5%, but samples containing greater than this level of protein did not exhibit a
significant correlation.
The greatest of amino acids amount, Methionine, Phenylalanine, Threonine and Tryptophan was 0.215,
0.657, 0.398 and 0.161 in Gaskvzhn respectively and the lowest content was 0.187, 0.544, 0.346 and 0.146 in
Sivand respectively. after to Gaskvzhn variety, the highest of amount this amino acids was observed in Toos
variety (0.212, 0.646, 0.392 and 0.159 respectively.
Hepburn et al., (1957) reported that lysine, in particular, has been found in greater concentration in wheat
cultivars of low protein content than in high-protein samples that was not similar to results in this study. The
reason that in this research Gaskvzhn wheat had high lysine and protein. The highest crude protein mean in
Gaskvzhn variety was (13.57) and lowest amount was in Pishgam variety (12.04). Toos variety (13.44) and
Sepahan (13.46) had higher production crude protein after Gaskvzhn. Shahedue and Abdul kader (2011) with
comparison of nutritional and physiochemical properties of Bangladeshi wheat varieties reported that protein
content in wheat varieties between 8% and 17% depending on genetic make up and on external factors
associated with the crop. The protein content is an important criterion while considering the wheat quality. It is a
key factor in determining the suitability of wheat for different products (Naeem safdar et al., 2009). Variation in
protein content among wheat varieties is due to differences in their genetic make up as well as differences in
environmental and production conditions prevailed during growth stages (Randhawa, 2001).
Crude fiber content in Bahar variety was the highest (3.80) and the Gaskvzhn variety was the lowest
(2.72). therefore this variety had the more digestibility. After that Bahar variety, Falat and Pishgam varieties had
the highest amount crude fiber. According to Anggorodi study (1980), digestibility of various food stuffs is
determined by their crude fiber content. The higher the crude fiber content, the lower the digestibility because
the cell walls of the food stuffs dare thicker and difficult to be penetrated by digestive enzymes.
1
- Near- Infrared Reflectance Spectroscopy
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Intl J Agri Crop Sci. Vol., 6 (4), 171-176, 2013
In this study, the crude fiber content was low in Gaskvzhn variety. Therefore this variety had the more
digestibility. In wheat, the maturing seed synthesizes fatty acids at different rates. The biosynthesis of lipids
depends upon acetyl coenzyme A. this important compound is involved in synthesis of the acyl 1 lipid such as
glycerids, phospholipids, waxes, Sphingosine lipids as well as the Isoprenoid series (Cornell, 2003). Numerous
studies have demonstrated the beneficial effects of fiber consumption in protection against heart disease and
cancer, normalization of blood lipids, regulation of glucose absorption and diverticular disease(Weickert and
Pfeiffer, 2008; Rave et al ., 2007).
The amount of fat was the most in Sepahan variety (3.20) and the lowest in pishtaz variety (0.75).
After the Sepahan variety, Bahar variety had the highest amount of fat. Falat and Bahar varieties had the
highest Phosphore mean (0.132) and (0.131) and the lowest was for Gaskvzhn variety (0.058). Between
varieties did not observe signification difference for ash. According to table 4, Ash amount in this study was
between 1.86-2.14, that is compatibility with results Shahedur and Abdul Kader (2011).
According to principal component analysis there was strongly regression relationship between the
Crude Protein and essential amino acids. With increasing crude protein content, other amino acids content
had been increased. Except Lysine that had been shown the lowest correlation. According to Table 6,
maximum variation was explained with the first component and about 98% by the first and second
components. In the first component all of the traits have been positively correlation. This relationship indicates
that the increase in the protein content results in a reduction in the essential amino acids. Thus there is a
positive linear relationship between protein and essential amino acids (with confidence 95%). The second
component was explained 3% of the variance Changes. With increasing crude protein content also increased
Histidine and Phenylalanine and other essential amino acids involved in the negative direction in explaining
the variation. Therefore in the second component there is a negative correlation between Histidine and
Phenylalanine with the other essential amino acids. But there is a positive correlation between these two
amino acids. According Cervantes et al., (2003) correlation between the crud and real protein values was
very high (r=0.97) and significant (P<0.01), which indicates the CP value can be used as an indicator of the
real protein content and, as a consequence, the amino acids. The models for Histidine, Threonine,
Methionine and Lysine had the lowest regression coefficient. The model for Lysine had the lowest coefficient
regression and variation. In a study on the acquisition and assessment of data on the amino acid composition
of feeding stuffs, Fisher (1984) found that five amino acids (methionine, cysteine, lysine, tryptophan and
isoleucine) were significantly correlated with the crude protein content of maize, and that there was very little
improvement in the accuracy of prediction of any amino acids when the regression coefficient was included in
the prediction equation. Essential amino acids such as lysine, methionine, arginine, Histidine, Leucine,
Tryptophan etc. are produced only in plant cells, but they are of great importance for nutrition of animals and
humans who are not capable of synthesizing these amino acids (Sumner- smith et al., 1985).
In general, proteins: Lys, Tryptophan and Threonine are low in cereal. Because of this deficiency, these
EAAs become the limiting amino acids in cereals. It is thus of economic and nutritional significance to enhance
the EAAs in plant proteins (Bicare et al., 2008). In the past, plant geneticists and breeders have made much
effort to improve the quality of plant proteins. Natural mutation such as high-lysine corn and barley have been
identified and developed into elite genotypes (Bright and Shewry, 1983).
In the end, as regards, Gaskvzhn had the favorable attributes in the between this nine varieties. In
addition to have, the most amino acid production and also had the highly protein and also its fiber amount was
low. Consequently, its digestibility is above. Therefore investigation on this variety is beneficial for advance
breeding purposes in order to produce of good quality wheat varieties that have desirable essential amino acids
and sufficient protein.
Table 1. Analysis of variance wheat quality traits
Source of variation
Free degree
wheat
Error
Coefficient of Variation
8
7
-
Crude Protein
1.2946**
0.1852
3.325
Mean- square
Crude Fiber
0.5965**
0.1529
11.932
Crude Fat
1.9375**
0.1030
20.527
*and** respectively meaningful to 5 and 1 percent and
n.s
P
0.0022**
0.0003
16.628
Ash
0.0423ns
0.0701
13.424
non-significant mean
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Intl J Agri Crop Sci. Vol., 6 (4), 171-176, 2013
Table 2. Analysis of variance wheat quality traits
Source of
variation
Free degree
wheat
Error
Coefficient of
Variation
8
7
-
Mean- square
Arg
0.0025
0.00001
0.687
Cys
0.0005
0.000003
0.586
His
0.0008**
0.000004
0.666
Ile
0.0019**
0.000008
0.667
and** respectively meaningful to 5 and 1 percent and
n.s
Leu
0.0070**
0.00003
0.688
Lys
0.0004**
0.000008
0.787
non-significant mean
Table 3. Analysis of variance wheat quality traits
Source of variation
Free degree
wheat
Error
Coefficient of Variation
8
7
-
Mean- square
Met
0.0002**
0.000001
0.684
Phe
0.0047**
0.00002
0.841
Thr
0.0009**
0.000008
0.746
*and** respectively meaningful to 5 and 1 percent and
n.s
Trp
0.00009**
0.000009
0.623
Val
0.0022**
0.00001
0.608
non-significant mean
Table 4 .Comparison of main effects on mean characteristics (Crud Protein, Crude Fiber ,….)
Source of
variation
Cross
bolani
toos
bahar
sivand
pishgam
sepahan
falat
Pishtaz
Gaskvzhn
Crud
Protein
782.31
Crude Fiber
Crude Fat
P
Ash
Arg
Cys
2.950 c
cde752.3
c290.2
a802.3
d075.2
c2/127
445.31
277.37
12.11
245.37
402.31
922.37
37/857
31/522
bc352.1
a82.1
c925.7
ab025.1
bc352.1
ab252.1
abc175.1
c275.7
bcd125.3
b875.3
bc052.3
cde752.3
a7.1
bc025.3
e252.2
de3.3
bc327.2
a313.2
c297.2
ab370.2
bc323.2
a317.2
abc339.2
d258.2
a343.7
a927.3
a822.3
a222.7
a280.7
a253.7
a941.3
a829.3
b044.2
e034.2
g509.2
f598.2
c012.2
d077.2
de039.2
a051.2
b2/120
d2/790
f2/721
e2/782
ab2/122
d2/798
d2/795
a2/129
Table 5. Comparison of maineffects on mean characteristics (His, Ile,...)
Source of
variation
Cross- bolani
toos
bahar
sivand
pishgam
sepahan
falat
Pishtaz
Gaskvzhn
His
Ile
Leu
Lys
Met
Phe
Thr
Trp
Val
d
c
d
ab
c
d
cd
b
c
b
b
b
b
b
b
b
b
b
137.2
175.2
f
128.2
h
787.2
g
792.2
c
173.2
de
133.2
ef
129.2
a
112.2
452.2
400.2
d
443.2
f
423.2
e
472.2
b
407.2
d
445.2
d
443.2
a
421.2
892.2
973.2
e
821.2
g
295.2
f
840.2
c
929.2
d
885.2
de
887.2
a
915.2
123.2
109.2
c
150.2
d
118.2
c
155.2
b
102.2
b
102.2
c
158.2
a
124.2
732.2
737.2
e
724.2
g
382.2
f
399.2
bc
732.2
d
722.2
de
725.2
a
735.2
034.2
040.2
e
025.2
g
544.2
f
529.2
c
018.2
de
033.2
de
028.2
a
052.2
185.2
197.2
f
121.2
h
140.2
g
100.2
c
182.2
ed
183.2
e
128.2
a
198.2
359.2
359.2
d
354.2
f
340.2
e
357.2
b
358.2
c
350.2
de
354.2
a
303.2
522.2
581.2
550.2
g
531.2
f
543.2
b
582.2
d
501.2
e
558.2
a
593.2
e
Table 6. Correlation between principal component whith characteristics
Nutrient
Crude Protein
Arg
Cys
His
Ile
Leu
Lys
Met
Met+Cys
Phe
Thr
Trp
Val
Eigen-value
Variance(%)
Cumulated variance(%)
First principal component
77.2
78.2
78.2
78.2
78.2
78.2
72.2
78.2
78.2
78.2
78.2
78.2
2/78
14.37
95.2
95.2
Second principal component
90.2
22.-2
27.-2
221.2
27.-2
24.-2
30.-2
37.-2
28.-2
27.2
33.-2
34.-2
-2/21
43.2
21.2
98.2
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Intl J Agri Crop Sci. Vol., 6 (4), 171-176, 2013
Table 7. Average nutritional value of wheat varieties
Variety
Average first component
Average second component
Cross-bolani
toos
bahar
sivand
pishgam
sepahan
falat
Pishtaz
Gaskvzhn
41.4
52.4
78.4
27.4
29.4
52.4
15.4
13.4
50.4
42.37
03.37
91.33
10.33
79.33
01.37
2.17
12.06
12.73
PC2
12.8
gaskvzhn
toos
12.6
sepahan
12.4
cross bolani
12.2
falat
pishtaz
bahar
PC2
12
11.8
11.6
11.4
sivand
pishgam 11.2
11
4.7
4.6
4.5
4.4
4.3
4.2
4.1
4
Figure 1.Diagram of the nutritional value of wheat varieties
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