Past positive experiences can increase herbivores' motivation to eat low-quality foods. However, this is not always translated into a higher preference for low-quality foods in choice tests among foods of higher nutritional quality. Foraging behavior is also affected by properties of the feeding context because the quality and abundance of foods in nature change in time and space. We hypothesiz...

OBJECTIVES We have investigated the extent of contamination with wheat, barley, rye or a mixture of these cereals in a large number of grains and commercial oats. We have also attempted to identify the type of cereal contaminant. METHODS Sandwich R5 ELISA (using either gliadins or hordeins as standards), western blot, matrix-assisted laser desorption/ionization time-of-flight mass spectrometr...

The effects of heat treatment on oat and barley starch water dispersions were investigated. As compared with barley starch, the granules from oat starch were more degraded, but the fractionation patterns of both starches were not significantly different. Microscopic examination indicated that no evidence of amylopectin fragments was observed in the liquid fraction after starch dispersions were ...

Cereal-legume intercropping is important in many low-input agricultural systems. Interactions between combinations of different plant species vary widely. Field experiments were conducted to determine yield formation regularities and competition effects oat (Avena sativa L.)–black medick (Medicago lupulina L.), oat–white clover (Trifolium repens oat–Egyptian (T. alexandrinum L.) under organic f...

The developmental rates of the five newly designated races of Meloidogyne naasi were compared on barley, oat and sorghum. Races 1, 2, 3 and 4 developed and reproduced on both barley and oat but not on sorghum. Race 5 developed and reproduced readily on sorghum but poorly on oat. A more rapid rate of development of Race 5 on both barley and sorghum than that of other races on barley demonstrated...

Development of malodourous compounds, hexanal and p-vinyl guaiacol (PVG), in UHT model liquid systems fortified with wholegrain oat were evaluated. Single and mixed systems using oat powder (3, 5, and 7% w/w), skim milk powder (SMP, 2.8% w/w) and sucrose (6.7% w/w) were subjected to UHT treatment and 29 days ambient storage. Both chromatographic analyses and panellists' perceived aroma intensit...

A factor catalyzing the in vitro degradation of oat phytochrome in crude extracts has been shown to be a proteolytic enzyme. The enzyme, an endoprotease, has been purified about 600-fold from dark-grown oat shoots by chromatography on ion exchange and molecular seive gels. The pH-activity curve is broad, with a maximum around pH 6.4. The enzyme is apparently dependent on the presence of reduced...

A total of 161 fungal isolates were obtained from the surface-sterilized roots of field-grown oat and wheat plants in order to investigate the nature of the root-colonizing fungi supported by these two cereals. Fungi were initially grouped according to their colony morphologies and then were further characterized by ribosomal DNA sequence analysis. The collection contained a wide range of ascom...

US organic poultry producers are under pressure to find feed alternatives to corn and wheat. Hulless oats offer advantages such as wide geographic adaptation of the plant and high concentrations of protein and oil in the grain. They have shown considerable potential in experimental work as a feed grain for poultry, but more research is needed into their influence on the sensory and nutritional ...

The screening method proposed by Morris in 1991 allows to identify the important factors of a model, including those involved in interactions. This method, known as the elementary effects method, relies on a “one-factor-at-a-time” (OAT) design of experiments, i.e. two successive points differ only by one factor. In this article, we introduce a non-OAT simplex-based design for the elementary eff...