Workpackage 5: Effects of IC on quality parameters in intercropped components and succeeding crops

The main objectives of this Workpackage are:

• Determine how intercropping affects the physical grain quality of wheat and barley grown as, and after intercrops.

• Determine how intercropping affects the balance of grain nitrogen of wheat and barley grown as, and after intercrops.

• Determine how intercropping affects the balance of grain nitrogen and sulphur contents of wheat grown as, and after an intercrop. 

• Determine whether any change in the grain N:S ratio caused by intercropping influences the protein quality of wheat for bread-making. 

• Determine the effects of intercropping on the feeding value of barley, wheat, pea and faba beans for livestock.

In order to meet these objectives, the Workpackage is divided in four sub-packages, each of them involving different partners as well as requiring different methodology:  

·         Workpackage 5.1 (Partners 3,1,4,5,7): All replicate wheat and barley samples from the intercropping phase of the experiments will be assessed at harvest maturity for grain characteristiscs, such as moisture content, thousand grain weight, grain specific weight and discolorations. Protocols for analyses will be delivered by partner 3.

·         Workpackage 5.2 (Partners 3, 1, 4, 5, 7): For samples not covered in other workpackages, grain nitrogen concentrations, will be assessed with an oxidative combustion method. Grain sulphur and carbon contents will be assessed on the wheat samples from the intercropping experiments and the succeeding crops. 

·         Workpackage 5.3 (Partner 3): Preliminary protein quality assessments will be made on all wheat wheat samples from the intercropping experiments and the succeeding crops. The sodium-dodecyl sulphate (SDS) sedimentation volume test, as well as quantitative SDS-PAGE analysis of proteins when the SDS-sedimentation volume test do not reflect treatment effects on grain N concentration will be performed. Dough rheology and baking tests will also be conducted. 

·         Workpackage 5.4 (Partners 8, 1, 3, 4, 5, 7): Samples of barley, wheat, pea and faba beans will be selected and passed on from experiments of partners 1, 3, 4, 5 and 7 to Partner 8 for analyses each year during the three-year period. About 40 selected samples will be analysed for dry matter, ash, crude protein, crude fat, starch, and enzyme digestible organic matter after the growing season during two years. These analyses will be supplemented for selected samples with about 20 analyses of amino acids and antinutritional factors, i.e. trypsin inhibitors and tannins. At the conclusion of the project a standard rat assay will be performed with about ten selected samples for investigating the protein quality and bioavailability of nutrients. 

Dr. Mike Gooding (M.J.Gooding@reading.ac.uk) from the University of Reading is the partner responsible for this Workpackage.