Evaluation of yielding of mixtures of Pisum sativum L. with Triticum aestivum L. grown in organic farming

Jerzy Księżak, Jolanta Bojarszczuk, Mariola Staniak

Abstract


The aim of this study was to determine the productivity and quality of feed obtained from the mixtures of field pea (Pisum sativum L.) with spring wheat (Triticum aestivum L.), depending on the pea cultivar and its percentage in the weight of sown seeds under the conditions of organic farming. A field experiment was carried out in the years 2011–2013 in a randomized split-plot design with four replications. The first factor was a pea ‘Wiato’ or ‘Tarchalska’. The secondary factor was density of a pea mixture sown: 40, 60, and 80%. The yield of mixture seeds as well as the yield and structure of individual components were evaluated. The contents of crude protein and crude fiber, fat, ash, phosphorus, and potassium were determined in cereal grain and pea seeds.

The examined factors and weather conditions during the growing season had a significant impact on the growth and yield of pea–spring wheat mixtures. The seed yields of the mixtures with the semi-leafless ‘Tarchalska’ were lower than with ‘Wiato’ (with bipinnate leaves). Increasing the pea percentage in seed material resulted in lower mixture yields. The percentage of pea seeds (regardless of foliage type) in the mixture yields was significantly lower than the weight of sown seeds. Increasing the pea percentage in the mixture yield positively influenced the contents of protein, fat, and ash but it caused a decrease in the content of fiber. The pea percentage at sowing had little influence on the content of phosphorus in the mixture seed yields, but it slightly increased the content of potassium, regardless of the pea cultivar. The mixtures with the ‘Wiato’ and ‘Tarchalska’ cultivars contained a similar amount of protein, fiber, and fat, while the mixtures with ‘Tarchalska’ accumulated more ash.


Keywords


chemical composition; legume–cereal mixture; organic farming; pea; spring wheat; yield

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References


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