结果表明，蛋白质和赖氨酸含量偏低，湿面筋含量、沉降值和面筋指数较高。

The result indicated that protein content and lysine content of all the varieties were commonly low, while wet gluten content, sedimentation value and gluten index were higher.

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但赖氨酸含量与蛋白质含量的比值同蛋白质性状的关系则以显著负相关为主，表明选择高蛋白质含量或蛋白质指数的单株将会显著降低该比值。

Some of the pairwise traits had negative genetic correlations especially for the traits between nutrient quality traits and the ratio of lysine content to protein content.

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