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Characteristics of "Paul" Naked Oat
In 1994, North Dakota State University released a naked oat variety named "Paul". Paul generally consists of 99% hull-less kernels, a 42 pound bushel weight, 16-19% protein, and 7-9% oil. The relatively high concentration of high quality protein provides a valuable source of protein for livestock, and the relatively high oil content increases the metabolizable energy to a level greater than that of corn. The groat size of Paul is relatively large and has generated interest for human food specialty markets. Markets for naked oat are not established and the primary market for naked oat is a livestock feed. Market grading standards for naked oat are yet to be determined.
Paul is considered to be tall having strong straw strength with good lodging resistance. Paul is late maturing with excellent resistance to stem rust, crown rust, and barley yellow-dwarf. Table 1 compares the agronomic characteristics of Paul oat with conventional oat varieties.
| Table 1. Agronomic Characteristics of Paul Oat and Conventional Oat Varieties (3 Year Average*) | |||||
| Variety | Test Weight | Plant Height | Days to Head | Whole Oat Protein | Lodging |
| lbs/bu | Inches | Days | % | 0-9 | |
| Whitestone | 35.9 | 38.1 | 71 | 12.0 | 5.0 |
| Jerry | 38.5 | 40.2 | 66 | 13.3 | 2.9 |
| Dumont | 34.7 | 41.3 | 71 | 12.5 | 6.4 |
| Valley | 36.9 | 38.6 | 69 | 13.5 | 3.9 |
| Paul | 42.5 | 45.7 | 72 | 16.8 | 1.8 |
*Average from NDSU trials: Carrington, Fargo, Dickinson, Hettinger, Langdon, Minot and Williston.
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