Investigation of Quality Traits in 16 Sudanese Forage Maize (Zea mays L.) Genotypes

Publication Date : 01/04/2019

DOI : 10.22623/IJAPSA.2019.5006.WOR7Z

Author(s) :

Latifa Haroun Abaker , Mohammedein B. Alhussein , Atif Elsadig Idris , Ahmed Mohammed Ahmed , Nawal A. Abdel-Rahman , Amani H. Eltayeb , Gafar Ali Farah , Algaili Omer Mohmmed.

Volume/Issue :
Volume 5
Issue 3
(04 - 2019)

Abstract :

Sixteen forage maize (Zea mays L.) genotypes were investigated to determine their chemical compositions and mineral contents by conducting a field and a laboratory experiments. A randomized complete design with three replications was used for laying out the laboratory experiments. Quality characters included chemical composition and the minerals contents of the sixteen forage maize were measured. The results showed that there were significant differences (P ≥ 0.5) between the forage maize genotypes for all the quality studied traits. The means of the chemical compositions showed that, the highest values of protein (10.09%,), carbohydrates (65.99%), fiber (32.48%), moisture (30.3%), Fats (1.21%), ash (2.85%) and calorie (309.43)KCal, were obtained by the genotypes Hudiba-2, TEE11, Hudiba-2, Hudiba-2, TEEI21, TZ STR 166 and TEEI 1, respectively. The means of the minerals in (mg/kg) showed that, the highest values of Ca (115.26), P (1.07), Fe (91.33), Zn (5.60), Mg (6.30), Na (3.22) and K (1.11) were obtained by the genotypes TEEI1, Hudiba-2, TZ STR 179, TZ STR 168, TZ STR 185, TEE 21 and 0804-6STR, respectively. The genotype Hudiba-2 scored the highest values of protein, fiber and relatively high value of carbohydrates. The genotype TEEI 1 scored the highest values of carbohydrates, calories and relatively high value of protein content. The considerable variability among the forage maize genotypes existed in this study for quality traits could be of a great value in any maize breeding program.

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