Soil base saturation levels in a dark-red latossol for two forage legumes growth

Authors

  • Maria Tereza Colozza Secretaria de Agricultura e Abastecimento do Estado de São Paulo, Agência Paulista de Tecnologia dos Agronegócios, Instituto de Zootecnia, Centro de Pesquisa e Desenvolvimento em Nutrição Animal e Pastagem, Nova Odessa, SP
  • Francisco Antonio Monteiro Universidade de São Paulo, Escola Superior de Agricultura Luiz de Queiroz, Departamento de Química, Piracicaba, SP
  • Herbert Barbosa de Mattos Secretaria de Agricultura e Abastecimento do Estado de São Paulo, Agência Paulista de Tecnologia dos Agronegócios, Instituto de Zootecnia, Centro de Pesquisa e Desenvolvimento em Nutrição Animal e Pastagem, Nova Odessa, SP

Keywords:

dark-red latosol, galactia, perennial soybean, soil base saturation

Abstract

Lime rates based on the base saturation of the soil were studied for perennial soybean (Neonotonia wightiicv. Tinaroo) and galactia (Galactia striata cv. Yarana) grown in pots a greenhouse conditions, in order to maximize forage yield, nodulation, and total nitrogen in the plants. Liming was applied to reach 23; 30; 56 and 65% base saturation through the application of CaO alnd MgO. A randomized complete block design was used with four replications. Perennial soybean at the second harvest and galactia in the two harvest showed linear increase in forage yield and in the total of nitrogen in the plants as lime rates increased. Plant top calcium and magnesium concentrations increased in both forage legumes as the soil base saturation increased. Zinc and manganese deficiency may occur in the two legumes when soil base saturation reach values as high as 50%.

Downloads

Download data is not yet available.

Published

2013-12-04

Issue

Section

FORAGE CROPS AND PASTURES

How to Cite

Soil base saturation levels in a dark-red latossol for two forage legumes growth. (2013). Bulletin of Animal Husbandry, 55(1), 37-43. http://35.198.24.243/index.php/bia/article/view/940

Most read articles by the same author(s)

1 2 3 4 5 6 7 8 > >>