Genetic differences in digestibility of forage maize hybrids.

Authors

  • B. Deinum
  • J.J. Bakker

DOI:

https://doi.org/10.18174/njas.v29i2.17010

Abstract

A collection of 27 and 29 forage maize hybrids submitted for agronomic testing for 2 yr under Dutch conditions was also tested for whole crop digestibility. In 1976 (warm) and 1978 (cool) highly significant genetic differences were found in digestibility. This digestibility was only partly correlated with ear percentage (r = 0.48 and 0.46), possibly because the hybrids had already been screened for this character. However, digestibility was highly correlated with digestibility of cell-wall constituents of the stover (r = 0.85 and 0.80, resp.). Breeding for stover quality therefore appears promising. (Abstract retrieved from CAB Abstracts by CABI’s permission)

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Published

1981-05-01

Issue

Vol. 29 No. 2 (1981)

Section

Papers

License

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