Carotene and protein contents of alfalfa as influenced by variety and certain environmental factors

Abstract

ALFALFA has long been of prime importance as a hay and forage crop because of its high protein and carotene contents. Protein is generally stable during storage, but may be lost in leaf shatter through poor management in handling the crop. Carotene, on the other hand, is very unstable and losses may be severe during harvest operations and storage. In spite of customary large losses of carotene, alfalfa products are of great importance in the feeding of livestock and poultry because of their content of beta-carotene (provitamin A). This is largely due to the initial high content of this nutrient rather than to superior methods of preventing loss. Ham and Tysdal (1946) stated that .certain crosses may be consistently different in carotene content from others. Thompson (1949) has recently discussed the desirability of obtaining alfalfa varieties with higher carotene content and indicated that differences exist among common varieties. This study was undertaken to fill a need for further and more comprehensive survey work on contents of both carotene' and protein. While extensive comparisons were being made of the carotene contents of different varieties, hybrids, and selections from the alfalfa-breeding project at this station, several factors influencing the results of carotene determinations were evaluated. A rapid and satisfactory method of sampling and comparing the carotene contents of alfalfa varieties was developed. Consideration of these factors may be applicable to studies of other constituents in alfalfa and related crops. MATERIALS AND METHODS The alfalfa was grown on the University Experiment Station Farm at Davis, California, in a field of uniform Yolo fine sandy loam. The alfalfa was planted in close-drilled rows (6 inches apart), in plots 3% x 16 feet in

Variability of Chemical Constituents in an Alfalfa Population

“…\8) and Jones et dl. (5) found that there were siinificanr differences in protein content between certain alfalfa varieties.…”