اثر مقادیر مختلف کود ازته بر رشد، عملکرد و کیفیت سیلویی سه هیبرید سورگوم علوفه ‌ای

In order to determine the most suitable cultivar and N level based on yield and silage value of forage sorghum, an experiment was conducted in summer 1995. The experiment was arranged in a split-plot design with four replications. Two levels of N (300, 500 Kg/ha urea) were the main plots and the subplots were three sorghum hybrids (Sugar graze, Super dan and Speed feed). Seeds were hand sown on June 29 with an inter row space of 50 cm and a final density of 20 plant/m2. The results showed that when the N rate increased, forage yields and percent of protein in forage and silage increased. Also panicle dry weight increased at anthesis. The N rate had no significant effect on other traits. A significant difference was observed among hybrids for all characteristics measured. Sugar graze with a bigger stem diameter was taller and produced higher number of leaves. At anthesis, plant leaf and stem dry weight was also highest for Sugar graze however, the highest panicle dry weight belonged to Speed feed. There was a significant interaction between hybrids and N levels for dry matter production. The percent of leaf, stem and panicle dry matter was highest in sugar graze, Super dan and Speed feed, respectively. The Sugar graze produced the highest forage and dry matter yield. This hybrid produced 30 ton/ha of dry matter and 97 ton/ha of forage, respectively. Furthermore, this cultivar had the highest percent of forage crude protein (7.45%) and the least percent of forage crude fiber (25.12%). Ensiling caused a decrease in percentage of crude protein and an increase in crude fiber. The Sugar graze and Speed feed had the highest and lowest dry matter digestibility, respectively. Based on the results obtained from this study, Sugar graze was found to be the most suitable hybrid due to its highest forage and dry matter yield and better silage quality. Higher N rate (500 kg/ha) is also recommended for higher forage yield and higher percentage of protein.