UNIVERSIADA - A NEW VARIETY OF WINTER WHEAT FOR MIDDLE VOLGA

Comparison of bloat potential between a variety of soft-red versus a variety of hard-red winter wheat forage.

Some aspects of wheat pasture bloat have been researched extensively, but few studies have evaluated the effect of wheat type or variety on bloat. Eight Gelbvieh x Angus ruminally cannulated heifers (515 +/- 49 kg of BW) and 48 Angus heifers (238 +/- 12 kg of BW) grazed 1-ha pastures of hard-red or soft-red winter wheat (Triticum aestivum L.) to evaluate the effect of wheat variety on bloat pot...

Association Mapping and Validation of QTLs for Flour Yield in the Soft Winter Wheat Variety Kitahonami

The winter wheat variety Kitahonami shows a superior flour yield in comparison to other Japanese soft wheat varieties. To map the quantitative trait loci (QTL) associated with this trait, association mapping was performed using a panel of lines from Kitahonami's pedigree, along with leading Japanese varieties and advanced breeding lines. Using a mixed linear model corrected for kernel types and...

Selection of a check cultivar for wheat variety trials in isfahan

a new approach to credibility premium for zero-inflated poisson models for panel data

هدف اصلی از این تحقیق به دست آوردن و مقایسه حق بیمه باورمندی در مدل های شمارشی گزارش نشده برای داده های طولی می باشد. در این تحقیق حق بیمه های پبش گویی بر اساس توابع ضرر مربع خطا و نمایی محاسبه شده و با هم مقایسه می شود. تمایل به گرفتن پاداش و جایزه یکی از دلایل مهم برای گزارش ندادن تصادفات می باشد و افراد برای استفاده از تخفیف اغلب از گزارش تصادفات با هزینه پائین خودداری می کنند، در این تحقیق ...

Relationship of base temperature to development of winter wheat

Development of wheat (Triticum spp.) is primary driven by temperature, but is also affected by other factors such as vernalization and photoperiod. Crop growth and development are often described in terms of calendar days. However, determining the development in terms of thermal time or physiological time is more accurate because it is an accumulation of the caloric energy needed for the o...