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Published in Crop Sci 10:365-367 (1970)
© 1970 Crop Science Society of America
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Genetic Variation of Quality Traits in Maize (Zea mays L.) Forage1

L. S. Roth, G. C. Marten, W. A. Compton and 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.

Key Words: Combining ability • Genotypic correlations • Corn silage quality • Digestibility

1 Paper No. 7113 Scientific Journal Series, Minnesota Agricultural Experiment Station and Crops Research Division, Agricultural Research Service, U.S. Department of Agriculture. Part of a thesis submitted by the senior author in partial fulfillment of the requirements for the M.S. degree.

2 Research Assistant (now Department of Agronomy, University of Nebraska); Research Agronomist, Crops Research Division, ARS, USDA; Assistant Professor (now Associate Professor, Department of Agronomy, University of Nebraska); and Assistant Professor, Department of Agronomy and Plant Genetics, University of Minnesota, St. Paul 55101.

Received for publication December 15, 1969.




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