Offered Papers Theme A: Efficient Production from Grassland
Description
In Japan, paddy fields that are no longer used for cultivation of rice are being converted to cultivation of forage crops. Therefore, grass with greater wet resistance and higher quality is required. Festulolium is an interspecific hybrid between the Lolium and Festuca species and combines the characteristics of high-quality ryegrass and resistance to hostile environments from fescues (Thomas & Humphreys, 1991). Among festulolium varieties, there is wide variation in environmental resistance and feeding value. One festulolium variety, Paulita, shows superior wet resistance to Evergreen and the total digestible nutrients of Evergreen was similar to that of cocksfoot (cv. Kitamidori) (Touno et al., 2004). In this study, we investigated palatability differences in festulolium varieties.
Citation
Touno, E.; Kushibiki, S.; Shingu, H.; and Oshibe, A., "Investigation into Differences in Palatability Among Festulolium Varieties as Haylage" (2023). IGC Proceedings (1993-2023). 231.
https://uknowledge.uky.edu/igc/20/themeA/231
Included in
Agricultural Science Commons, Agronomy and Crop Sciences Commons, Plant Biology Commons, Plant Pathology Commons, Soil Science Commons, Weed Science Commons
Investigation into Differences in Palatability Among Festulolium Varieties as Haylage
In Japan, paddy fields that are no longer used for cultivation of rice are being converted to cultivation of forage crops. Therefore, grass with greater wet resistance and higher quality is required. Festulolium is an interspecific hybrid between the Lolium and Festuca species and combines the characteristics of high-quality ryegrass and resistance to hostile environments from fescues (Thomas & Humphreys, 1991). Among festulolium varieties, there is wide variation in environmental resistance and feeding value. One festulolium variety, Paulita, shows superior wet resistance to Evergreen and the total digestible nutrients of Evergreen was similar to that of cocksfoot (cv. Kitamidori) (Touno et al., 2004). In this study, we investigated palatability differences in festulolium varieties.
