Development of fall rye with genes for improved grain quality

Posted on 11.09.2017 | Last Modified 07.05.2019
Lead Researcher (PI): Grant McLeod
Institution: Agriculture & Agri-Food Canada
Total WGRF Funding: $31,750
Co-Funders: None
Start Date: 2001
Project Length: 3 Years

To evaluate fall rye with reduced extract viscosity for improved feed efficiency in swine diets resulting from decreased soluble pentosans and improved nutrient availability from the rye grain and to continue to select for decreased extract viscosity in fall rye populations.