Abstract

ZAMORA VILLA, Víctor Manuel et al. Production and nutritional value of forage fractions beardless wheats. Rev. Mex. Cienc. Agríc [online]. 2016, vol.7, n.2, pp.291-300. ISSN 2007-0934.

Dairy areas like the Laguna region of Mexico require forage options that provide forage quality and more flexible rotation schemes. Twenty beardless wheat lines more witnesses Avena Cuauhtemoc, Triticale Eronga 83 and a beardless experimental barley (Narro 95) were evaluated using an alpha-lattice design with 3 replications during A-W in 2010-2011 in order to quantify the production of dry matter and nutritional value of their fractions. The experiment was planted manually, in furrows and dry using 120 kg ha-1, two irrigations and 118 days after sowing sampling forage performed manually applied, noting the phenological stage, cover and height plant. The sample of dried green forage under natural conditions until constant weight, recording the dry matter production and carrying out the separation of leaves, stems and spikes. Only wheat genotypes more producers, more oats and barley, homogenized dry matter of repetition and nutritional value for each fraction was determined. Additional analysis of variance and mean test field variables, with mean values of these variables and nutritional value of principal component analysis (ACP) was performed. The results for dry matter yield showed significant differences among the evaluated genotypes, with 16 of them in the first group of significance including barley. Oats was the least grain production due to lower recovery after the frost. Some wheat exceeded oats in crude protein content and other quality variables in all three fractions studied. The stage at court influenced the production and quality, detected by the ACP relations, with the first three component accounted for more than 70% of the variance and allowed visualization of the AN-220-09 genotypes and AN264-09, AN-226-09 showed similar behavior oats. These results suggest the existence of beardless wheats with similar oat quality, but with greater production, with the additional advantage that no sharp edges (beard) on the shank prevents lacerate the mucous membranes of animals. The greatest contribution of dry matter did the stems, followed by leaves and finally the ears. The spikes showed greater nutritional value than the leaves and stems.

Keywords : dry matter production; nutritional quality forage fractions; wheat edgeless.

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