Genetic variation of quality traits in maize (Zea mays L.) forage

Roth, L.S. and Marten, G.C. and Compton, W.A. and Stuthman, D.D. (1970) Genetic variation of quality traits in maize (Zea mays L.) forage. Crop Science, 10 (4). pp. 365-367.

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Thirty-six maize (Zea mays L.) single crosses and varieties were analyzed to determine if there was genetic variability for five forage quality traits: in vitro digestible dry matter, acid detergent fiber, acid detergent lignin, cell wall constituents, and crude protein. Significant genetic variability was found for all of the traits and all were intercorrelated, except for crude protein. The data indicated the feasibility of breeding maize varieties which would be superior (for silage quality) to varieties developed for grain yield alone

Item Type: Article
Author Affiliation: Research Assistant, Department of Agronomy, University of Nebraska
Subjects: Crop Improvement > Genetics/Genomics
Crop Improvement > Plant Breeding
Divisions: Maize
Depositing User: Ms K Syamalamba
Date Deposited: 19 Dec 2012 10:35
Last Modified: 19 Dec 2012 10:35
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