Increasing Oat Grain Protein Quantity and Quality

The protein content of oat grain mainly depends on the variety, but it can also be affected significantly by the crop nutrition strategy. The protein content of oat varieties typically varies between 12% and 17%. 

Protein has two components associated with it, namely the quantity and the quality of this protein. Oat protein has a very consistent quality so it is quantity that is important to manage and optimise.

Crop Nutrition and Oat Grain Protein Quantity and Quality

Nitrogen

Nitrogen is a fundamental component of amino acids that are the building blocks for grain protein. Cereals first use the available nitrogen for yield formation. When the grain yield has been satisfied the rest of the nitrogen goes into the protein of the crop. High levels of grain yield are known to dilute the quantity of protein in the grain so it is critical to assess the expected yield as the crop approaches the grain filling phase. Later applications of nitrogen will help mitigate the yield dilution effect. Sub optimal applications of nitrogen leads to a low protein content level.

Sulphur 

Manganese and Zinc

Manganese and zinc both play an important role in plant processes, including the metabolism of nitrogen. Improved nitrogen metabolism increases the amount of nitrogen that is incorporated into the developing proteins.

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