Genetic improvement of cell-wall digestibility in forage maize (Zea mays L.). I. Performance of inbred lines and related hybrids

Euphytica

Volumn 65, Issue 3, 1992, Pages 187-194

  Dolstra, O ^a   Medema, J H ^a   de Jong, A W ^b  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Zelder BV ^*  (Netherlands)

Author keywords

breeding; cell wall digestibility; forage maize; nutritive value; stalk quality; Zea mays

Indexed keywords

EID: 0006637786     PISSN: 00142336     EISSN: 15735060     Source Type: Journal    
DOI: 10.1007/BF00023082     Document Type: Article

References (19)

1. Utilisation du gène brown-midrib-3 pour l'amélioration du maïs fourrage. II. Sélection récurrente de populations
2. Potential of brown-midrib, low-lignin mutants for improving forage quality
3. Genetic differences in digestibility of forage maize hybrids
4. Genetic variation in digestibility of forage maize (Zea mays L.) and its estimation by near infrared reflectance spectroscopy (NIRS)
5. Variation in stover digestibility traits in diallel crosses of maize
6. Cell-wall digestibility in forage maize: genetic variation and inheritance (in Dutch)
7. Possibilités de sélection du maïs en tant que plante fourragère
8. Utility of inbred line evaluation in hybrid breeding for yield and stover digestibility in forage maize
9. Effect of brown midrib-3 mutant on forage quality and yield in maize
10. Evaluation of the near infra-red reflectance spectroscopy for predicting grain and stover quality traits in maize
11. Effect of the brown midrib allele on maize silage quality and yield
12. Digestibility of plant fractions from different genotypes and predictability of quality of forage maize in northwest Europe
13. Improved utilisation of protein and carbohydrates
14. Near infrared reflectance spectroscopy analysis of digestibility traits of maize stover