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The study aims to identify local ryegrass accessions with higher agronomic and nutritional value for silage production.

January 25, 2026AgronomyOpen Access

Agronomic and Nutritional Potential of Ryegrass (Lolium multiflorum Lam.) Accessions as Raw Material for Silage in the Tropical Andes of Peru

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Identifies high-yield ryegrass accessions, enhancing livestock productivity in the tropical Andes, suggesting their potential for silage use.

The study aims to identify local ryegrass accessions with higher agronomic and nutritional value for silage production.
Evaluated twelve local accessions of ryegrass during consecutive cuts at the anthesis stage.
Used a randomized complete block design with four replicates.
Analyzed agronomic and nutritional performance through statistical analysis with linear mixed models.
LM4 exhibited a 2.48-fold increase in height from the first to the fourth cut.
Fresh forage yield increased 13.2-fold and dry matter yield increased 13.98-fold in LM4 compared to the first cut.
LM4 had a crude protein content of 24.2% and digestibility of 86.2% at the second cut, demonstrating high nutritional quality.

Bobadilla et al. (2026) studied this question.

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January 25, 2026AgronomyOpen Access

View Full Paper

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Authors

Identifies high-yield ryegrass accessions, enhancing livestock productivity in the tropical Andes, suggesting their potential for silage use.

The study aims to identify local ryegrass accessions with higher agronomic and nutritional value for silage production.
Evaluated twelve local accessions of ryegrass during consecutive cuts at the anthesis stage.
Used a randomized complete block design with four replicates.
Analyzed agronomic and nutritional performance through statistical analysis with linear mixed models.
LM4 exhibited a 2.48-fold increase in height from the first to the fourth cut.
Fresh forage yield increased 13.2-fold and dry matter yield increased 13.98-fold in LM4 compared to the first cut.
LM4 had a crude protein content of 24.2% and digestibility of 86.2% at the second cut, demonstrating high nutritional quality.

Bobadilla et al. (2026) studied this question.

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