Legume Research

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Research Article

Legume Research, volume 45 issue 1 (january 2022) : 46-51

Protein fractions as influenced by cultivars, stage of maturity and cutting dates in alfalfa (Medicago sativa L.)

Jordan Markoviæ, Mirjana Petroviæ, Dragan Terziæ, Tanja Vasiæ, Ivica Kostiæ, Ratibor Štrbanoviæ, Goran Grubiæ
1Institute for forage crops Kruševac, 00381 37 251 Globoder, Kruševac, R Serbia.

  • Submitted31-01-2019|

  • Accepted10-04-2019|

  • First Online 24-05-2019|

  • doi 10.18805/LR-479

Cite article:- Markoviæ Jordan, Petroviæ Mirjana, Terziæ Dragan, Vasiæ Tanja, Kostiæ Ivica, Štrbanoviæ Ratibor, Grubiæ Goran (2022). Protein fractions as influenced by cultivars, stage of maturity and cutting dates in alfalfa (Medicago sativa L.). Legume Research. 45(1): 46-51. doi: 10.18805/LR-479.

ABSTRACT

This study was undertaken to determine the relationship between CNCPS (Cornell Net Carbohydrate and Protein System) protein fractions and in vitro RUP (Rumen Undegradable Protein) concentration and the variability of protein fractions among alfalfa cultivars grown in Serbia. Two cultivars of alfalfa (Medicago sativa L.) – Serbian cv K 28 and American cv G + 13R + CZ were sampled at three stages of maturity. Comparing the two cultivars of alfalfa (K 28 vs. G + 13R + CZ) means, there were significant differences in all protein fractions. Two investigated alfalfa cultivars differed significantly (p< 0.01) in RUP content, cv G + 13R + CZ was higher in RUP than cv K 28. Stage of maturity had an effect on proportions of the protein fractions. From a nutritional and breeding point of view, cultivar such as G + 13R + CZ is desirable because it combine higher CP (Crude Protein) values with lower protein degradability than cv K 28.

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