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Cereal Research Communications

, Volume 40, Issue 3, pp 436–447 | Cite as

Different Species of Legumes Grown in Combination with Oats as Green Forage

  • A. PalágyiEmail author
  • Andrea Palágyi
  • K. Móroczné Salamon
Open Access
Article

Abstract

Green fodder mixture trials were carried out with GK Impala, a winter hardy, fall sown oat variety registered in 2005 intercropped either with winter vetch or winter pea in a crop year when the spring was dry (2003) and in another one (2004) when the precipitation was optimal in spring. The two components of mixtures were sown 50% each. A four-replicate randomised complete block design was used with 50 m2 plots. The results were compared to the mixtures of spring oats and vetch; and spring oats and pea, respectively. The green matter of fall sown crops was cut by scythe late May, whereas that of spring crops early June.

Data demonstrate that the green forage yield and protein production of fall sown oats as a monocrop and intercropped with vetch was higher than those of spring types. Green matter and dry matter yield varied with season, and were more advantageous in the year 2004, when there was more precipitation. The crude protein content of winter vetch and the crude protein production of the mixture fall sown oats + winter vetch were the highest. The mixtures with winter or spring pea yielded less green matter and, as a matter of fact, less crude protein. The fodder mixtures cereals — legumes are conventionally and widely used as feed for livestock in North-America, and the results of our two-year experiment suggest that their use should be intensified in Hungary as well, mainly in the provisional feeding of ruminants. To date, oat varieties with reliable winter hardiness are offered for fall sowing.

Keywords

winter/spring oats winter/spring vetch pea green forage mixture green/dry matter yield crude protein production winter hardiness 

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© Akadémiai Kiadó, Budapest 2012

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  • A. Palágyi
    • 1
    Email author
  • Andrea Palágyi
    • 2
  • K. Móroczné Salamon
    • 1
  1. 1.Cereal Research Non-Profit Ltd.SzegedHungary
  2. 2.Department of MicrobiologyUniversity of SzegedSzegedHungary

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