EVALUATION OF FORAGE TURNIP + CEREAL MIXTURES FOR FORAGE YIELD AND QUALITY TRAITS

Authors : Kadir YAVUZ, Erdem GÜLÜMSER
Pages : 26-32
Doi:10.17557/tjfc.1014538
View : 41 | Download : 12
Publication Date : 2022-06-20
Article Type : Research Paper
Abstract :The most researches in temperate areas has focused mixtures of spring cereals with forage turnip. In this study, forage turnip “FT” with barley “B”, wheat “W” and oat “O” intercropping at different seed rates insert ignore into journalissuearticles values(100:0%, 75+25%, 50+50%, and 25+75%); were examined for hay yield, protein yield, relative feed value insert ignore into journalissuearticles values(RFV);, condensed tannin, total phenolic, total flavonoid, and mineral contents insert ignore into journalissuearticles values(K, P, Ca, and Mg); 2019 and 2020 years. The experiment was arranged as a Randomized Complete Block Design with three replications in Bilecik-Turkey. In combined years, the hay yield was ranged between 5.45-10.27 t ha-1. The protein yield was the highest in alone forage turnip insert ignore into journalissuearticles values(1.43 t ha-1);, 75FT+25B% insert ignore into journalissuearticles values(1.72 t ha-1);, 75FT+25O% insert ignore into journalissuearticles values(1.72 t ha-1);, 50FT+50B% insert ignore into journalissuearticles values(1.49 t ha-1); and 50FT+50O% insert ignore into journalissuearticles values(1.80 t ha-1);. The condensed tannin content was ranged between 1.82-2.83%. The highest RFV was observed in 25FT+75O% insert ignore into journalissuearticles values(136.29); and 50FT+50O% insert ignore into journalissuearticles values(125.42); mixtures. As a result, showed that intercropping forage turnip with barley and oat improved the yield and quality of the hay compared to their monocrops in the present study. Accordingly, forage turnip with barley and oat at 75+25% and 50+50% seed rates exhibited the best results regarding forage yield and quality in the Bilecik ecological conditions.
Keywords : Bilecik, cereals, forage turnip, forage yield, nutritive value

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