oat

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oat

1. an erect annual grass, Avena sativa, grown in temperate regions for its edible seed
2. the seeds or fruits of this grass
3. any of various other grasses of the genus Avena, such as the wild oat
4. Poetic Music a flute made from an oat straw

oat

[ōt]
(botany)
Any plant of the genus Avena in the family Graminae, cultivated as an agricultural crop for its seed, a cereal grain, and for straw.
References in periodicals archive ?
Multiple linear regression for the estimate of oat grain yield through the components of the panicle and growth regulator doses N (kg Dose of Equation GY [ha.
The high yield of oat grains depends on a set of factors, such as technologies of management, climate and soil (Boschini et al.
Oat grain beta-glucan content as affected by nitrogen level, location, and year.
Stability parameters of oat grain yield at different nitrogen (N) doses through the models of Wricke and Eberhart & Russell Ecovalence N doses GY (kg (kg [omega]i [omega]i (%) [ha.
Genotypic means of mass proportions of oat grain samples in different size fractions as generated by sequential sieving with slotted sieves.
Two treatments were used: (i) pasteurized soil (60[degrees]C moist heat for 30 min) infested with ground oat grain inoculum of R.
Frey and Holland (1999) also estimated broad-sense heritabilities for oat grain yield after nine cycles of recurrent selection for increased groat-oil content, and their combined analysis of three replicated hill plot field trials produced similar and equally variable grain yield heritability estimates.
Helsel (1985) also reported that indirect selection of biomass plus harvest index was more effective for improving oat grain yield than direct selection for grain yield.
Our goals were to determine the relative effects of specific meteorological factors on oat grain yield and quality, and to determine sources of quality trait variation observed in the oat breeding program.
The compressed air dehuller uses a stream of pressurized air to apply mechanical shock to a sample of oat grain, which knocks the hull off the groat.
Originating from the outer layer of 'White Oat grains, the product is characterised by an outstanding light colour and a mild flavour which allows manufacturers to enrich all types of pastries with fibre, from fine to rustic bakery products.
A recently discovered fraction of oat grains called avenanthramides, which make up 0.