A comparison of husked and naked oats under Irish conditions

• Main Author: Hackett R.
• Format: Article
• Language: English
• Published: Sciendo 2018-02-01
• Series: Irish Journal of Agricultural and Food Research
• Subjects: grain quality; husked oats; naked oats; yield
• Online Access: http://www.degruyter.com/view/j/ijafr.2018.57.issue-1/ijafr-2018-0001/ijafr-2018-0001.xml?format=INT

During the harvesting of husked oats (Avena sativa L.), the kernel remains tightly enclosed by a lignified lemma and palea, collectively termed the husk or hull. In naked oats, which are the same species as husked oats, the lemma is much less lignified and the kernel threshes free during harvesting. The absence of the largely indigestible husk increases the nutritive value of naked oats compared to that of husked oats, particularly for non-ruminants and poultry. There is little information regarding the potential of naked oats as an arable crop in Ireland. The objective of this study was to determine the productivity of naked oats under Irish conditions. Field experiments were carried out in the south east of Ireland to compare the grain yield and grain quality of both autumn-sown and spring-sown naked and husked oat cultivars. Grain yield of naked oat cultivars was significantly lower than that of husked oat cultivars, irrespective of whether they were autumn sown or spring sown. However, when the kernel yield of husked oat cultivars was estimated, differences in yield between the two types were much smaller, and in some cases, kernel yield of naked oat cultivars exceeded that of husked oat cultivars. Grain quality, as indicated by hectolitre weight and grain N concentration, was generally greater for naked oat cultivars than for husked oat cultivars. It is concluded that under Irish conditions, naked oats have the potential to produce kernel yields equivalent to husked oats. The grain produced is of high quality and may be particularly suited for the nutrition of non-ruminants.