EFFECTS OF NPK AND POULTRY MANURE RATES ON GROWTH PERFORMANCE AND YIELD OF SOYBEAN (Glycine max L. Merril)
DOI:
https://doi.org/10.33003/fjs-2023-0705-1228Keywords:
Soybean, Poultry manure, NPK fertilizer, Growth attributes, Yield attributesAbstract
Pot experiments wereconducted in 2021at the screen house to evaluate the effect of nitrogen, phosphorus and potassium (NPK) and poultry manure (PM) rates on the growth and yield of soybean (TGx1835-10E). The treatments consisted of Nitrogen Phosphorus and Potassium (NPK 15:15:15) rates (0g, 0.6g, 1.2g and 2.4g) and Poultry Manure (PM) rates (0g, 3g, 6g and 12g) which were combined in factors to give sixteen treatment combinations and Control with neither fertilizer. The experiment was laid out in a completely randomized design and replicated six times.Soil and PM were analyzed for physico-chemical parameters using standard procedures for pH, O.C, O.M, P, N, Na, Ca, Mg, K, EC and particle size distribution. Data collected includes; growth performance at 64 days after planting (DAP) for; plant height, root length, number of leaves, number of branches, chlorophyll content, leaf area, shoot dry weight) and yield attributes (number of pods/plant, number of seeds/pod, economical yield, biological yield, harvest index) and these data were subjected to analysis of variance (ANOVA) and means were separated using Tukey. Result indicated that the combined application of PM and NPK significantly (p<0.05) increased plant height, number of leaves, number of branches, leaf area, chlorophyll content, shoot dry weight, harvest index and economic yield of soybeanthan the sole application of either PM or NPK and the control. No significant difference was however recorded for number of pods, number of seeds and biological yield. The use of balanced doses of inorganic and organic fertilizers improved growth and yield qualities of soybean.
References
Achi, O. K. (2005). The upgrading of traditional fermented foods through biotechnology. African Journal of Biotechnology, 4, 375-380.
Awuchi, C. G., Igwe, V. S. and Echeta, C. K. (2019). The functional properties of foods and flours. International Journal of Advanced Research in Science, Technology and Engineering, 5(11): 139-160. ISSN: 2488-9849.
Akinyele, B. J. and Oloruntoba, O. S. (2013). Comparative studies on Citrullus vulgaris, Citrullus colocynthis and Cucumeropsis mannii for ogiri production. British Microbiology Resource Journal, 3(1):1-18. https://doi.org/10.9734/BMRJ/2013/2337.
Akinyemi, A. A. and Oyelakin, O. O. (2014). Molecular characterization of bacteria isolates from farm-raised Catfish Clarias gariepinus (Burchell, 1822). British Microbiology Research Journal, 4(12): 1345-1352.
AOAC. (2015). Association of Official and Analytical Chemists: official methods of analysis of the analytical chemists international. 21st ed. Gaithersburg, Maryland, USA.
Akpapunam, M. A. and Markakis, P. (1981). Physicochemical and nutritional aspects of cowpea flour. Journal of Food Science, 46: 972-973.
Aluko, R. E. and Monu, E. (2003). Functional and bioactive properties of quinoa seed protein hydrolysates. Journal of Food Science, 68: 1254-1258.
Amic, D., Davidovic-Amic, D., Beslo, D. and Trinajstic, N. (2003). Structure-radical scavenging activity relationships of flavonoids. Croatian Chemica Acta, 76(1): 55-61. ISSN-0011-1643.
Babatuyi, C. Y., Boboye, B. E., Fagbemi, T. N. and Enujiugha, V. N. (2020). Cyanide, haematology and histopathology profiles of albino rats fed with ‘fufu’-based diets produced from mixed starter cultures. Heliyon, 6 (2020) e04391:1-7. doi:10.1016/j.heliyon.2020.e04391.
Bayram, M., St Cyr, J. A. and Abraham, W. T. (2015). D-Ribose aids heart failure patients with preserved ejection fraction and diastolic dysfunction: a pilot study. Therapeutic Advances in Cardiovascular Disease, 9(3): 56–65. https://doi.org/10.1177/ 1753944715572752.
Coffman, C. W. and Garcia, V. V. (1977). Functional properties and amino acid content of protein isolate from mung bean flour. Journal of Food Technology, 12: 473-484.
Cowan, S. T. (2002). Manual for the identification of medical bacteria. 2nd ed. Cambridge University Press, London, 71.
Crichton, R. R., Dexter, D. T. and Ward, R. J. (2011). Brain iron metabolism and its perturbation in neurological diseases. Journal of Neural Transmission, 118 (3): 301–314. https://doi.org/10.1007/s00702-010-0470-z.
FAO/WHO/UNU (2007). Protein and amino acid requirements in human nutrition. In: RDA of essential amino acids (mg/100g bw) for Adult and Children (<5 yrs) WHO Press, 150. https://apps.who.int/iris/handle/10665/43411.
Fawole, M. O. Oso, B. A. (2007). Laboratory manual of microbiology. Spectrum Books Ltd, Ibadan, 11-24. ISBN:10: 978-029.
Girgih, A. T., Udenigwe, C. C. Aluko R. E. (2011). In vitro antioxidant properties of hemp seed (Cannabis sativa L.) protein hydrolysate fractions. Journal of the American Oil Chemists Society, 88: 381-389.
Hosseini, B. S., Darby, I., Nevenimo, T., Hannet, G., Hannet, D. and Poienou, M. (2017). Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content. PLoS ONE, 12(9), e0184279. https://doi.org/10.1371/journal.pone.0184279.
Arueya, G. L., Sani, M. and Raji, A. O. (2017). Comparative evaluation of anti-oxidative potentials of fermented locust bean condiment and its moringa fortified variant. African Journal of Biotechnology, 16 (45): 2134-2141. https://doi.org/10.5897/AJB2017.16123.
Published
How to Cite
Issue
Section
FUDMA Journal of Sciences
