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Effects on Content of β-glucans and Dietary Fiber from Tibet Spring Highland Barley

LUAN Yun-fang,ZHAO Hui-fen,FENG Xi-bo(Plant-science Technology Department Agricultural and Animal Husbandry College,Tibet University,Linzhi 860000,China)  
In order to understand the effect of genotype,environment and their interactive effects on content of β-glucans and dietary fiber content in Tibet highland barley.The content of β-glucan and dietary fiber from 8 Tibet spring highland barley varieties which were planted in four different Tibet areas were tested and analyzed.The results analyzed by variance analysis showed that there were differences of the content of β-glucan on spring highland barley varieties,but there ware no difference of the content of dietary fiber.There were differences of the content of dietary fiber in local highland barley varieties,but there was no difference of the content of β-glucan.The results of influence analysis from genotype,environment and their Interactive Effects on the two contents showed that the differences of the content of β-glucan from barley were major attributable to the interactive effects between cultivars and environments,the difference amony varieties were the second reasons,and environment effect were relative low.The differences of content of dietary fiber were major attributable to environment effect,tested cultivars and interactive effects of environment were the second reasons,and the differences between varieties were relatively low.Analysis of genotype and environment interactive effects on content of β-glucan and dietary fiber by AMMI model showed that average content of β-glucan in variety 990852 from different areas was relatively high,PCA1 value was less,and the effect of environment was stable.The variety 990852 was relatively ideal variety for the content of β-glucan.The content of dietary fiber in variety 990625,shanqing24 and ximalaya19 relatively low,but PCA1 value was very little,that is very little with the interactive effects on environment,so they are ideal varieties for the content of dietary fiber relatively.
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