جلد 13، شماره 64 - ( جلد 13، شماره 64، بهمن و اسفند 1403 )
جلد 13 شماره 64 صفحات 26-21 |
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Esazadeh K, Arshad M, Farajzadeh E. Enhancing the nutritional value of forage Zea mays ‘370’ through growth-promoting rhizobacteria: Insights from azotobacter and pseudomonas intervention. Plant Process and Function 2025; 13 (64) : 3
URL: http://jispp.iut.ac.ir/article-1-2011-fa.html
URL: http://jispp.iut.ac.ir/article-1-2011-fa.html
Esazadeh Karim، Arshad Mousa، Farajzadeh Elnaz. Enhancing the nutritional value of forage Zea mays ‘370’ through growth-promoting rhizobacteria: Insights from azotobacter and pseudomonas intervention. فرآیند و کارکرد گیاهی. 1403; 13 (64) :21-26
1- Department of Agronomy, Malekan Branch, Islamic Azad University, Malekan, Iran
2- Department of Horticultural Science, Mahabad Branch, Islamic Azad University, Mahabad, Iran ،mo_arshad2002@yahoo.com
2- Department of Horticultural Science, Mahabad Branch, Islamic Azad University, Mahabad, Iran ،
چکیده: (86 مشاهده)
A research study was conducted at the Agricultural and Natural Resources Research Station in Miandoab to assess the impact of growth promoters on the quality of maize cultivar 370. The study followed a factorial experiment design with two factors and was organized as randomized complete blocks in three replications. The first factor examined bacterial strains of Azotobacter, including three levels: non-inoculated (control), Azotobacter sp. strain 5, and A. chroococcum DSM 1691. The second factor involved the bacterium Pseudomonas, with four levels: non-inoculated (control), Pseudomonas fluorescens 93—strain R 168, P. fluorescens DSM 50090, and P. putida DSM. The study evaluated various traits such as oil percentage, protein percentage, nitrogen percentage, forage digestibility percentage, ash percentage, insoluble fiber percentage, and fodder raw energy. The highest nitrogen percentages were achieved by inoculating maize seeds with A. chroococcum DSM 1691 and P. putida DSM, yielding values of 4.96% and 4.91%, respectively. Conversely, the control plants exhibited the lowest nitrogen percentage. Furthermore, the quantities of seed protein and forage digestibility percentage exhibited a significant increase following the inoculation of Rhizobacteria. The statistical data analysis revealed that the combined inoculation of bacteria A. chroococcum DSM 1691 and P. putida DSM enhanced the quality characteristics of maize, notably increasing the protein percentage (8.9%) and forage digestibility percentage (69.04%). Taken together, the application of growth-promoting Rhizobacteria resulted in an enhancement of indicators associated with the nutritional value of maize, exemplifying a sustainable agricultural strategy.
شماره‌ی مقاله: 3
نوع مطالعه: پژوهشي |
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دریافت: 1402/10/8 | پذیرش: 1403/2/11 | انتشار: 1403/11/23
دریافت: 1402/10/8 | پذیرش: 1403/2/11 | انتشار: 1403/11/23
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