Enhancing the nutritional value of forage Zea mays ‘۳۷۰’ through growth-promoting rhizobacteria: Insights from azotobacter and pseudomonas intervention

A research study was conducted at the Agricultural and Natural Resources Research Station in Miandoab to assess the impact of growth promoters on the quality of maize cultivar ۳۷۰. The study followed a factorial experiment design with two factors and was organized as randomized complete blocks in three replications. The first factor examined bacterial strains of Azotobacter, including three levels: non-inoculated (control), Azotobacter sp. strain ۵, and A. chroococcum DSM ۱۶۹۱. The second factor involved the bacterium Pseudomonas, with four levels: non-inoculated (control), Pseudomonas fluorescens ۹۳—strain R ۱۶۸, P. fluorescens DSM ۵۰۰۹۰, and P. putida DSM. The study evaluated various traits such as oil percentage, protein percentage, nitrogen percentage, forage digestibility percentage, ash percentage, insoluble fiber percentage, and fodder raw energy. The highest nitrogen percentages were achieved by inoculating maize seeds with A. chroococcum DSM ۱۶۹۱ and P. putida DSM, yielding values of ۴.۹۶% and ۴.۹۱%, respectively. Conversely, the control plants exhibited the lowest nitrogen percentage. Furthermore, the quantities of seed protein and forage digestibility percentage exhibited a significant increase following the inoculation of Rhizobacteria. The statistical data analysis revealed that the combined inoculation of bacteria A. chroococcum DSM ۱۶۹۱ and P. putida DSM enhanced the quality characteristics of maize, notably increasing the protein percentage (۸.۹%) and forage digestibility percentage (۶۹.۰۴%). Taken together, the application of growth-promoting Rhizobacteria resulted in an enhancement of indicators associated with the nutritional value of maize, exemplifying a sustainable agricultural strategy.

کلیدواژه ها:

Fodder raw energy ، Growth-promoting ، Rhizobacteria ، Maize ، Quality traits ، Fodder raw energy ، Growth-promoting ، Rhizobacteria ، Maize ، Quality traits