An analysis chemical composition of 33 samples of five cereal grains harvested in one year led to a conclusion that the greatest variations and statistically significant differences (P?0.01) among cereals existed in their content of crude protein, crude fibre and the following fractions of dietary fibre: NDF, ADF, TDF, IDF and SDF. Analyzed winter wheat and winter rye varieties differ significantly (P?0.01) from other cereal grains in their content of magnesium, potassium, sodium, phosphorus, manganese, zinc and show a statistically significant difference (P?0.05) in the content of calcium and copper. The average total content of amino acids was highest in wheat and lowest in winter barley. Lysine was found to be the first amino acid limiting (CS) the quality of protein in all analyzed varieties of cereal grains, with the exception of rye, while tryptophan was found to be such an amino acid for animals (WE). The high content of essential amino acids (EAA) was reflected in EAAI, which for WH ranged from 71% (spring barley) to 84% (winter triticale), and for WE from 51% (winter barley) to 60% (winter triticale).
