en Enhancing the nutritional value of forage Zea mays ‘370’ through growth-promoting rhizobacteria: Insights from azotobacter and pseudomonas intervention سایر موارد others پژوهشي Research <div style="text-align: left;"><span style="font-size:12pt"><span new="" roman="" style="font-family:" times=""><b><span lang="EN" style="font-size:10.0pt">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 <i>Azotobacter</i>, including three levels: non-inoculated (control), <i>Azotobacter</i> sp. strain 5, and <i>A.</i> <i>chroococcum</i> DSM 1691. The second factor involved the bacterium <i>Pseudomonas</i>, with four levels: non-inoculated (control), <i>Pseudomonas</i> <i>fluorescens</i> 93&mdash;strain R 168, <i>P. fluorescens</i> DSM 50090, and<i> P. putida</i> 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 <i>A. chroococcum</i> DSM 1691 and <i>P. putida</i> 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 <i>Rhizobacteria</i>. The statistical data analysis revealed that the combined inoculation of bacteria <i>A. chroococcum</i> DSM 1691 and <i>P. putida</i> 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 <i>Rhizobacteria</i> resulted in an enhancement of indicators associated with the nutritional value of maize, exemplifying a sustainable agricultural strategy.</span></b></span></span></div> <span style="font-size:12pt"><span new="" roman="" style="font-family:" times=""><b><span lang="EN" style="font-size:10.0pt">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 <i>Azotobacter</i>, including three levels: non-inoculated (control), <i>Azotobacter</i> sp. strain 5, and <i>A.</i> <i>chroococcum</i> DSM 1691. The second factor involved the bacterium <i>Pseudomonas</i>, with four levels: non-inoculated (control), <i>Pseudomonas</i> <i>fluorescens</i> 93&mdash;strain R 168, <i>P. fluorescens</i> DSM 50090, and<i> P. putida</i> 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 <i>A. chroococcum</i> DSM 1691 and <i>P. putida</i> 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 <i>Rhizobacteria</i>. The statistical data analysis revealed that the combined inoculation of bacteria <i>A. chroococcum</i> DSM 1691 and <i>P. putida</i> 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 <i>Rhizobacteria</i> resulted in an enhancement of indicators associated with the nutritional value of maize, exemplifying a sustainable agricultural strategy.</span></b></span></span> Fodder raw energy, Growth-promoting, Rhizobacteria, Maize, Quality traits Fodder raw energy, Growth-promoting, Rhizobacteria, Maize, Quality traits 21 26 http://jispp.iut.ac.ir/browse.php?a_code=A-10-833-4&slc_lang=en&sid=1 Karim Esazadeh Karim Esazadeh mo_arshad2002@yahoo.com No Department of Agronomy, Malekan Branch, Islamic Azad University, Malekan, Iran Department of Agronomy, Malekan Branch, Islamic Azad University, Malekan, Iran Mousa Arshad Mousa Arshad mo_arshad2002@yahoo.com Yes Department of Horticultural Science, Mahabad Branch, Islamic Azad University, Mahabad, Iran Department of Horticultural Science, Mahabad Branch, Islamic Azad University, Mahabad, Iran Elnaz Farajzadeh Elnaz Farajzadeh No Department of Agronomy, Malekan Branch, Islamic Azad University, Malekan, Iran Department of Agronomy, Malekan Branch, Islamic Azad University, Malekan, Iran