Agronomic Characteristics of Common Kidney Vetch (Anthyllis vulneraria ssp.vitellina (Velen.) Kuzm. in Artificial Grasslands in the Central Northern Bulgaria. | [Pakistan Journal of Botany • 2019]

Author(s):

1. Mohammad Athar: California Department of Food and Agriculture, Sacramento, CA 95832, USA: Department of Botany, University of Karachi, Karachi-75270, Pakistan

2. GALINA NAYDENOVA: Experimental Station on Soybean, 5200 Pavlikeni, Bulgaria

3. TSVETOSLAV MIHOVSKY: Research Institute of Mountain Stockbreeding and Agriculture, 5600 Troyan, Bulgaria

4. ANNA ILIEVA: Institute of Forage Crops, 5800 Pleven, Bulgaria

5. VILIANA VASILEVA: Institute of Forage Crops, 5800 Pleven, Bulgaria

Abstract:

Biological and morphological features, productivity and qualitative composition of feed of common kidney vetch (Anthyllis vulneraria ssp. vitellina (Velen.) Kuzm., sown as monoculture in the conditions of Central Northern Bulgaria were determined. It was found that common kidney vetch manifests as high-yielded and fast-growing forage legume crops in this environment. The species was highly productive in spring, but the regrowth was slow and weak, therefore it was suitable for creating grassland with combined field of use. According to the results of biochemical analysis, feed quality of dry biomass of the culture can be described as very good. The average crude protein content was relatively low (12.63%), but it was balanced in terms of established fiber content (27.28%). The feed mass of that species was rich in soluble sugars (3.90%) and contains condensed tannins in low concentration (1.17%), suggesting high levels of voluntary consumption of animals. The high content of Ca is a cause of high critical ratios of Ca: P and Ca: Mg, as well.

Page(s): 221-223

DOI: 10.30848/PJB2019-1(24)

Published: Journal: Pakistan Journal of Botany, Volume: 51, Issue: 1, Year: 2019

Keywords:

Biological and morphological features , Chemical composition , Nitrogen fixation , Dry matter yield , Anthyllis vulneraria ssp vitellina Kuzm

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