Oats are one of the most important grain-forage crops widely used in animal feeding. Their grain contains about 10.1% protein, 36.1% starch, 4.7% fat, 3.2% ash, and 2.35% sugar, as well as vitamins of the B group. Thanks to high digestibility and good digestibility, oat flour and whole grains are an indispensable feed for horses, cattle, especially young stock, and poultry. One kilogram of oats corresponds to one feed unit with a content of 85–92 grams of digestible protein, which makes it effective for fattening and maintaining animal health.
Historically, oats are one of the oldest grain crops that came to Europe from Mongolia and China in the 17th century BC and were cultivated on the territory of Russia since the 7th century. It is distinguished by a high content of antioxidants and vitamin E (tocopherol), which plays an important role in protecting cells and vessels from free radicals, prevents cholesterol deposition and thrombosis formation. Tocopherol is also necessary for the normal functioning of reproductive organs, and its deficiency can lead to infertility. Thanks to these properties, oats are widely used in functional nutrition, including for people with celiac disease.
In addition to feed and food use, oats have healing properties and are used in folk medicine. They help reduce blood sugar and insulin levels, improve metabolism, and help remove heavy metals from the body. Oats contain biotin, calcium, phosphorus, sulfur, and silicon, which makes them useful for treating gastrointestinal diseases, liver diseases, diabetes, and joints. Various recipes based on oats are prepared, including porridge, puddings, infusions, and baths, which are used for maintaining health and treating various conditions.
