Early-Maturity Wheat as a Highly Valuable Feed Raw Material with Prebiotic Activity

Besarion Meskhi, Viktor Pakhomov, Dmitry Rudoy, Tatyana Maltseva (), Anastasiya Olshevskaya and Maria Mazanko
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Besarion Meskhi: Department of Rector, Don State Technical University, 1 Gagarina Sq., 344003 Rostov-on-Don, Russia
Viktor Pakhomov: Agribusiness Faculty, Don State Technical University, 1 Gagarina Sq., 344003 Rostov-on-Don, Russia
Dmitry Rudoy: Agribusiness Faculty, Don State Technical University, 1 Gagarina Sq., 344003 Rostov-on-Don, Russia
Tatyana Maltseva: Agribusiness Faculty, Don State Technical University, 1 Gagarina Sq., 344003 Rostov-on-Don, Russia
Anastasiya Olshevskaya: Agribusiness Faculty, Don State Technical University, 1 Gagarina Sq., 344003 Rostov-on-Don, Russia
Maria Mazanko: Center for Agrobiotechnology, Don State Technical University, 1 Gagarina Sq., 344003 Rostov-on-Don, Russia

Agriculture, 2025, vol. 15, issue 3, 1-20

Abstract: This work is devoted to the study of the dynamics of changes in the composition of the heap of cereal crops during maturation and identifying the optimal stage at which the grain heap has a high feed value. We studied the grain heap of winter wheat of the Admiral variety, perennial winter wheat ( Trititrigia ) of the Pamyati Lyubimovoy variety, and gray wheatgrass of the Sova variety for the amino acid composition, and protein, moisture, iron, phosphorus, selenium, zinc, starch, and vitamin E contents. Cereal crops harvested at the hard wax ripeness stage demonstrated a 3–4% higher protein content, along with increased levels of certain amino acids and minerals such as iron and selenium. The grain heap of hard waxy ripeness wheat was studied for prebiotic properties. The study found that it increases the number of lactic acid bacteria in the intestinal microbiota and therefore is a promising prebiotic for agriculture. Based on this study, the recommended concentration of grain heap of waxy ripeness wheat as a feed additive is 1%.

Keywords: compound feed; feed; feed raw materials; prebiotics; vegetable protein; wax ripeness; wheat (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2025
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