Formation of Biochemical Parameters of Oat Grain Depending on the Genotype and Weather Conditions

The studies were conducted to assess the dependence of the biochemical parameters of oat grains (crude protein, starch, oil, and β-glucans) on the genotype and weather conditions to determine the prospects for their use in the breeding process. In the forest-steppe of the Trans-Urals in 2021–2023, 21 samples of naked and 64 samples of covered oats were studied, which are most actively used in breeding in Western Siberia. Tyumen nudibranch was taken as the standard for naked cultivars and for covered cultivars it was Otrada. It was found that the genotype played a significant role in the content of crude protein and β-glucans in oat grain (78–80%), while weather conditions less (12–15%), with minimal interaction of these factors: 4 and 7% (F_fact. > F_theor.), respectively. Retention of oil and seaweed at 85–86% exceeds the permissible values; that in the conditions of the year was to a minimum extent: 3 and 6%, respectively (F_fact. > F_theor.). The effect of the genotype and the subsequent level on the oil content is 11%. A close relationship between content and consumption has been established. Protein and oil in naked oats (r = 0.96; p = 5%); it was average in frequent cases (r = 0.25; p = 5%). The content of β-glucans had an inverse average correlation with protein in the grain of filmy genotypes (P = –0.38), and it was absent in nudibranchs. A negative correlation was established between the content of β-glucans and oil (g = –0.32; p = 5%) in covered samples. The analysis of variance and correlation showed the possibility of targeted selection in terms of protein and oil content. It is recommended to introduce the following genotypes into the breeding process to increase the content of the following: starch (60.1–62.3%)—Vyatsky (14960), MF 9521–281 (15096), MF9714–32 (15227), Progress (15339), Korolek (15461); β-glucans (6.1–6.3%)—Rovesnik (14365), Argamak (14648), Neklan (14936), Konkur (15068), Ozone (15473); protein (16.1–17.5%)—Rovesnik (14365), Percheron (15275), Pomor (15117), Taidon (15183); oils (6.1–7.4%)—Sapsan (15444), Pegas (15114), Petrovich (15691).