[ Efecto del tamaño de semilla en la productividad y el valor nutricional del rastrojo y grano de maíz ]
Volume 40, Issue 1, July 2023, Pages 1–11
Claudia Pérez Mendoza1, Ma. del Rosario Tovar Gómez2, Gabino Garcia de los Santos3, and María Magdalena Crosby Galván4
1 Programa de Recursos Genéticos, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias-Campo Experimental Valle de México, Coatlinchán, Texcoco, Estado de México, Mexico
2 Programa de Forrajes, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias-Campo Experimental Valle de México, Coatlinchán, Texcoco, Estado de México, Mexico
3 Programa de Recursos Genéticos y Productividad-Producción de Semillas, Colegio de Postgraduados, Campus Montecillo, Montecillo, Texcoco, Estado de México, Mexico
4 Programa de Recursos Genéticos y Productividad-Ganadería, Colegio de Postgraduados, Campus Montecillo. Montecillo, Texcoco, Estado de México, Mexico
Original language: Spanish
Copyright © 2023 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The objective of this study was to evaluate the effect of seed size on the productivity and nutritional value of maize stover and grain. Nine varieties of maize previously classified by their shape and size were produced. The investigation consisted of two phases: in the first, the agronomic and productivity characters of maize stover and grain were evaluated, and in the second, the nutritional value. The experimental design used in each phase was randomized complete blocks with factorial arrangement and four repetitions. The harvest was carried out at the cutting stage of physiological maturity. Significant differences (P ≤ 0.001) were observed between varieties for all the evaluating parameters; For seed size, there was only significance in stover protein yield per hectare, stover and grain protein content, and in vitro digestibility of stover dry matter. Based on the absolute value of the standardized coefficients, the most relevant variables were in vitro digestibility and stover protein; grain yield, protein and starch. It is concluded that the variety affects the yield and nutritional value of maize stover and grain; seed size only had a slight effect on nutritional value. The outstanding materials for their stover yield were Campeón, VS-2000, H-157E and H-358 and for grain yield, they were the hybrids HS-2, Promesa and H-157E. The most outstanding variety for its productivity and nutritional value of maize stover and grain was VS-22.
Author Keywords: Varieties, Hybrids, Landrace, Yield and Shearing.
Volume 40, Issue 1, July 2023, Pages 1–11
Claudia Pérez Mendoza1, Ma. del Rosario Tovar Gómez2, Gabino Garcia de los Santos3, and María Magdalena Crosby Galván4
1 Programa de Recursos Genéticos, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias-Campo Experimental Valle de México, Coatlinchán, Texcoco, Estado de México, Mexico
2 Programa de Forrajes, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias-Campo Experimental Valle de México, Coatlinchán, Texcoco, Estado de México, Mexico
3 Programa de Recursos Genéticos y Productividad-Producción de Semillas, Colegio de Postgraduados, Campus Montecillo, Montecillo, Texcoco, Estado de México, Mexico
4 Programa de Recursos Genéticos y Productividad-Ganadería, Colegio de Postgraduados, Campus Montecillo. Montecillo, Texcoco, Estado de México, Mexico
Original language: Spanish
Copyright © 2023 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The objective of this study was to evaluate the effect of seed size on the productivity and nutritional value of maize stover and grain. Nine varieties of maize previously classified by their shape and size were produced. The investigation consisted of two phases: in the first, the agronomic and productivity characters of maize stover and grain were evaluated, and in the second, the nutritional value. The experimental design used in each phase was randomized complete blocks with factorial arrangement and four repetitions. The harvest was carried out at the cutting stage of physiological maturity. Significant differences (P ≤ 0.001) were observed between varieties for all the evaluating parameters; For seed size, there was only significance in stover protein yield per hectare, stover and grain protein content, and in vitro digestibility of stover dry matter. Based on the absolute value of the standardized coefficients, the most relevant variables were in vitro digestibility and stover protein; grain yield, protein and starch. It is concluded that the variety affects the yield and nutritional value of maize stover and grain; seed size only had a slight effect on nutritional value. The outstanding materials for their stover yield were Campeón, VS-2000, H-157E and H-358 and for grain yield, they were the hybrids HS-2, Promesa and H-157E. The most outstanding variety for its productivity and nutritional value of maize stover and grain was VS-22.
Author Keywords: Varieties, Hybrids, Landrace, Yield and Shearing.
Abstract: (spanish)
El objetivo de este estudio fue evaluar el efecto del tamaño de semilla en la productividad y el valor nutricional del rastrojo y grano de maíz. Se utilizó nueve variedades de maíz previamente clasificados por su forma y tamaño. La investigación consistió en dos fases: en la primera se evaluó los caracteres agronómicos y de productividad del rastrojo y grano de maíz y en la segunda, el valor nutricional. El diseño experimental utilizado en cada fase fue bloques completos al azar con arreglo factorial y cuatro repeticiones. La cosecha se realizó en la etapa de corte de madurez fisiológica. Se observaron diferencias significativas (P≤0.001) entre variedades para todos los parámetros evaluados; para tamaño de semilla, sólo hubo significancia en rendimiento de proteína del rastrojo por hectárea, contenido de proteína del rastrojo y del grano y en la digestibilidad in vitro de la materia seca del rastrojo. En función del valor absoluto de los coeficientes estandarizados, las variables más relevantes fueron digestibilidad in vitro y proteína del rastrojo; rendimiento, proteína y almidón del grano. Se concluye que la variedad afecta el rendimiento y el valor nutricional del rastrojo y grano de maíz; el tamaño de semilla, sólo presentó un ligero efecto en el valor nutricional. Los materiales sobresalientes por su rendimiento de rastrojo fueron: Campeón, VS-2000, H-157E y H-358 y para rendimiento de grano fueron los híbridos HS-2, Promesa y H-157E. La variedad más sobresaliente por su productividad y valor nutricional del rastrojo y grano de maíz fue VS-22.
Author Keywords: Variedades, Híbridos, Criollo, Rendimiento y Esquilmo.
How to Cite this Article
Claudia Pérez Mendoza, Ma. del Rosario Tovar Gómez, Gabino Garcia de los Santos, and María Magdalena Crosby Galván, “Effect of seed size on productivity and nutritional value of maize stover and grain,” International Journal of Innovation and Applied Studies, vol. 40, no. 1, pp. 1–11, July 2023.
