EVALUATION OF QUANTITATIVE AND QUALITATIVE CHARACTERISTIC OF FORAGE KOCHIA (KOCHIA SCOPARIA) IN DIFFERENT SALINITY LEVELS AND TIME

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NABATI J.; KAFI M.; NEZAMI A.; REZVANI MOGHADDAM P.; MASOUMI A.; ZARE MEHRGERDI M.

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Journal: Iranian Journal of Field Crops Research Year:2015 | Volume:12 | Issue:4 Page(s): 613-620

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Title

EVALUATION OF QUANTITATIVE AND QUALITATIVE CHARACTERISTIC OF FORAGE KOCHIA (KOCHIA SCOPARIA) IN DIFFERENT SALINITY LEVELS AND TIME

Author(s)

Keywords

ASHQ2

DIGESTIBILITYQ2

DIGESTIVE VALUEQ2

PHENOQ2

PROTEINQ3

Abstract

Increase salinity in soil and water resourses in agricultural lands has created major challenges in crops production. Kochia can grow under saline conditions and used as fodder in dry and saline areas. Therefore, three experiments was conducted in complete randomize design with four replication, to study effects of different levels of salinity (0, 10, 20, 30, 40, 50 and 60 dS m-1) at different growth stages (planting and early seedling) and salinity appllication intervally. Results of applying saline water at the beginning of growth showed that kochia seedling was able to survive up to 30 dS m-1 sodium chloride. The results showed that increasing salinity at planting and early seedling satge reduced plant height, branches number, shoot fresh and dry weight, and increased digestible dry matter, DIGESTIVE VALUE, and crude PROTEIN yield. On the other hand with increasing salinity DIGESTIBILITY of dry matter, organic matter DIGESTIBILITY, crude PROTEIN and ASH percentage were increased. Total PHENOl was not significantly affected by salinity in all treatments. Application of salinity intermittently at early seedling except of DIGESTIVE VALUE and ASH percentage had no significant affect on other treats. Generally, results showed that the kochia seedlings are sensitive to salinity higher than 30 dS m-1 and also kochia be able to keep biomass production with salinity appllication intervally.

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References

EFFECT OF SALINITY ON LEAF AND STEM CELLULOSE, HEMICELLULOSE AND LIGNIN, AND STEM CELL WALLS CHARACTERISTICS OF KOCHIA (KOCHIA SCOPARIA)

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APA: Copy

NABATI, J., KAFI, M., NEZAMI, A., REZVANI MOGHADDAM, P., MASOUMI, A., & ZARE MEHRGERDI, M.. (2015). EVALUATION OF QUANTITATIVE AND QUALITATIVE CHARACTERISTIC OF FORAGE KOCHIA (KOCHIA SCOPARIA) IN DIFFERENT SALINITY LEVELS AND TIME. IRANIAN JOURNAL OF FIELD CROPS RESEARCH, 12(4), 613-620. SID. https://sid.ir/paper/119334/en

Vancouver: Copy

NABATI J., KAFI M., NEZAMI A., REZVANI MOGHADDAM P., MASOUMI A., ZARE MEHRGERDI M.. EVALUATION OF QUANTITATIVE AND QUALITATIVE CHARACTERISTIC OF FORAGE KOCHIA (KOCHIA SCOPARIA) IN DIFFERENT SALINITY LEVELS AND TIME. IRANIAN JOURNAL OF FIELD CROPS RESEARCH[Internet]. 2015;12(4):613-620. Available from: https://sid.ir/paper/119334/en

IEEE: Copy

J. NABATI, M. KAFI, A. NEZAMI, P. REZVANI MOGHADDAM, A. MASOUMI, and M. ZARE MEHRGERDI, “EVALUATION OF QUANTITATIVE AND QUALITATIVE CHARACTERISTIC OF FORAGE KOCHIA (KOCHIA SCOPARIA) IN DIFFERENT SALINITY LEVELS AND TIME,” IRANIAN JOURNAL OF FIELD CROPS RESEARCH, vol. 12, no. 4, pp. 613–620, 2015, [Online]. Available: https://sid.ir/paper/119334/en

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