EFFECT OF SINGLE CLIPPING ON YIELD COMPONENTS, CHEMICAL COMPOSITION, PHYSICAL AND TECHNOLOGICAL PROPERTIES OF SOME WHEAT VARIETIES UNDER DIFFERENT NITROGEN FERTILIZATION LEVELS | ||||
| Journal of Soil Sciences and Agricultural Engineering | ||||
| Article 1, Volume 30, Issue 12, December 2005, Page 8235-8248 PDF (122.56 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jssae.2005.238818 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Hoda G. EI-Amry1; Sabah H. Abo EleJa2 | ||||
| 1Food Technolog Research Institute, Agricultural research Center, Giza, Egypt. | ||||
| 2National Wheat Research Program, Field Crops Research Institute, Agricultural research Center, Giza, Egypt | ||||
| Abstract | ||||
| Getting one clip from wheat varieties helps In animal nutrition during winter time and balances C/N ratio in animal feed and increase the economic importance of wheat. Two trials were conducted at Al-Bustan area (west Delta) in 2002/2003 and 2003/2004 growing seasons. Three bread wheat varieties were used: Sids 1, Giza 168 and Gernrnerza 9, and five rates of nitrogen fertilizatior. (50, 75. 100, i25 ~50 kg/fed). Clipping was done after 45 days from sowing at 7 - 10 cm above soil surface The results of the statistical analysts indicated that clipp'ng significantly re, «ceo grain yield from 13.7 to 12 4 and from 14 9 to 139 ardab 1 feddan in the two respective growing seasons in spite of reduction In Yield components was msiqru 'cant In both seasons. Concerning the dry weight of forage production, it dropped off from 0 52 to 0.42 and from 050 to 0.41 ton 1 fed in the two seasons. respectively, when nitrogen rate decreased from 75 kg to 25 kg 1 fed (half amount which used until 45 days) Also, the highest forage dry weight was obtained from Gernrnerza 9 variety in both seasons, whereas Sids 1 gave the lowest production of forage dry weight in both seasons Cutting decreased all chemical composition (except total carbohydrates), wet and dry gluten and farinograph parameters (water absorption, mix:ng time and stability). On the other hand, increasing nitrogen rate Increased protein and 011 contents, flour extraction, wet and dry gluten and stabihty of dough, whereas it decreased ash, fiber and total carbohydrates content and bran extraction The best bread wheat variety was sios 1, due to the highest values 0; protein content flour extraction and stability of dough, followed by Gernmeiza 9 then Grza 1Se | ||||
| Keywords | ||||
| Single clipping bread wr-eat; nitrogen fertilization; chemica! a1d physrcat properties | ||||
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