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Barley Variety Trial for Forage Production

Research Program Manager: Dr. Akim Omokanye

From:Peace Country Beef & Forage Association 2018 Annual Report


In order to be able to continue to identify barley varieties that have better forage production for livestock producers in the Peace, PCBFA continues to take part in the Regional Silage Variety Trials (RSVTs). The program includes testing of new barley varieties as they become available for adaption, forage yield and quality. Older barley varieties are always added to the test to enable good comparisons. The annual regional silage variety trial for barley generates and provides scientifically sound barley variety performance information to livestock producers, industry and extension specialists as a basis for comparison of varieties of barley commonly grown in the area along with new ones. In addition to the findings of the barley variety trial from Fairview being presented here, the results from the RSVTs across the different trial sites in the province will also be reported in the Alberta Seed Guide (www.seed.ab.ca).


Methods

The study site was at the Fairview Research Farm (NW5-82-3W6) on RR #35, MD of Fairview. The site had been in alfalfa hay for more than 15 years. The site was sprayed with Roundup and plowed in the fall before. This was later disced and harrowed in the spring before seeding.


Soil tests at 0-6” showed an organic matter of 7.6 %, a pH of 6.9 and an electrical conductivity of 0.2 dS/m.


Fifteen (15) forage type barley varieties were arranged in a randomized complete block design in 4 replications in small plots. The 15 barley varieties tested are listed below:

1. Amisk - 6 row, rough awned, semi-dwarf, general purpose barley

2. SR14501 - A new six-row hulled spring feed and forage barley

3. Canmore - 2 row, rough awned, general purpose barley

4. Altorado- 2-row, feed barley, erect to semi-erect growth habit at tillering

5. CDC Austenson (Check) - 2-row, rough awned, high feed yield

6. CDC Maverick– 2-row, forage variety, smooth awned for improved palatability