Publication Date

1993

Description

Secale montamum (mountain rye) has been identified as a well-adapted species for rehabilitation of the substeppic rangelands of Iran. Further investigation on the quality and quantity values of different ecotypes of this species was required. The main objective of this study was to determine phenological stages, herbage yield and protein percentage of the promising native ecotypes of Secale montanum. This research was conducted on 7 ecotypes in which early growth started in late April and heading occurred in late May. Comparison of the 4-year total herbage yield indicated significant differences among the ecotypes, Secale momtanum (10091), which was the previously used and well-established native ecotype, again maintained its superiority. Variation for the crude protein content of the ecotypes was significant (P 0.05). Secale montanum (10400) produced the highest amount of crude protein (17.60%), while Secale montanum (10398), produced the lowest crude protein (14.44%)

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A Study on the Promising Ecotypes of Secale montaanum Guss.

Secale montamum (mountain rye) has been identified as a well-adapted species for rehabilitation of the substeppic rangelands of Iran. Further investigation on the quality and quantity values of different ecotypes of this species was required. The main objective of this study was to determine phenological stages, herbage yield and protein percentage of the promising native ecotypes of Secale montanum. This research was conducted on 7 ecotypes in which early growth started in late April and heading occurred in late May. Comparison of the 4-year total herbage yield indicated significant differences among the ecotypes, Secale momtanum (10091), which was the previously used and well-established native ecotype, again maintained its superiority. Variation for the crude protein content of the ecotypes was significant (P 0.05). Secale montanum (10400) produced the highest amount of crude protein (17.60%), while Secale montanum (10398), produced the lowest crude protein (14.44%)