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dc.contributor.authorPersson, Tomas
dc.contributor.authorSzulc, Wieslaw
dc.contributor.authorRutkowska, Beata
dc.contributor.authorHöglind, Mats
dc.contributor.authorHanslin, Hans Martin
dc.contributor.authorSæbø, Arne
dc.date.accessioned2021-02-12T13:18:40Z
dc.date.available2021-02-12T13:18:40Z
dc.date.created2021-01-25T04:14:47Z
dc.date.issued2020-12-30
dc.identifier.citationAgricultural and Food Science. 2020, 29 (5), 482-493.en_US
dc.identifier.issn1459-6067
dc.identifier.urihttps://hdl.handle.net/11250/2727809
dc.description.abstractOrganic amendments can improve grassland productivity. Timothy and tall fescue were sown on a sandy loam and a coarse sand at Særheim, Norway, in September 2016 and on a loamy sand at Skierniewice, Poland, in April 2017, and cut and fertilised according to normal practices for the two regions from 2017 to 2019. At both sites, 0.75 kg DM m-2 of either digested or undigested manure (the latter with or without 2.9 kg biochar m-2) were incorporated prior to sowing. On the coarse sand at Særheim, total seasonal tall fescue yield in 2018 was 46–60% higher in the organic amendment treatments, and total seasonal timothy yield in the digestate treatment was 97% higher, than in the control treatment for the same species with only mineral fertiliser. On the sandy loam at Særheim and the loamy sand at Skierniewice, none of the amendments resulted in significant yield increments. These results indicate a clear effect on soil type on grassland biomass response to organic amendments.en_US
dc.language.isoengen_US
dc.publisherScientific Agricultural Society of Finlanden_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.titleImpacts of organic soil amendments on forage grass production under different soil conditionsen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionpublishedVersionen_US
dc.rights.holder© The authors (2020)en_US
dc.source.pagenumber482-493en_US
dc.source.volume29en_US
dc.source.journalAgricultural and Food Scienceen_US
dc.source.issue5en_US
dc.identifier.doi10.23986/afsci.95778
dc.identifier.cristin1878031
dc.relation.projectNorges forskningsråd: 259867en_US
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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