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Crop Science Abstract -

Genetic Variation of Quality Traits in Maize (Zea mays L.) Forage1


This article in CS

  1. Vol. 10 No. 4, p. 365-367
    Received: Dec 15, 1969

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  1. L. S. Roth,
  2. G. C. Marten,
  3. W. A. Compton and
  4. D. D. Stuthman2



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.

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