Adekiya, A.O and Ojeniyi, S.O and Owonifari, O.E (2016) Effect of cow dung on soil physical properties, growth and yield of maize (Zea mays) in a tropical Alfisol. Scientia Agriculturae, 15 (2). pp. 374-379.
|
Text
Cow dung1.pdf Download (262kB) | Preview |
Abstract
Field experiments were carried out during the early cropping seasons of 2014 and 2015 at the Teaching and Research Farm of the Federal University of Technology Akure, Ondo State, Nigeria. The soil at Akure is an Alfisol classified as clayey Skeletal Kaolinitic isohyperthermic Oxic Paleustalf or ferric Luvisol. Each year, the experiment was conducted to assess the effect of six levels (0, 2, 4, 6, 8, and 10 t/ha) of cow dung on soil physical properties, growth and yield of maize (Zea mays). The 6 treatments were arranged in a randomized complete block design and replicated four times. Results show that application of cow dung increased porosity, moisture content, infiltration rate and maize growth and yield and reduced bulk density, soil temperature and soil dispersion ratio compared with no application of manure. Increasing levels of cow dung from 0-10 t/ha improve these physical properties and maize yield. Application of 10 t/ha cow dung increased the weight of dry grains of maize by 115, 79, 75, 65 and 49 % compared with 0, 2, 4, 6 and 8 t/ha cow dung respectively. Increased total porosity associated with reduction in soil bulk density was found in this study to result in increased water infiltration and retention leading to reduction in soil temperature and higher maize yield. Therefore regular addition organic matter in forms of manure should be an integral management plan of tropical Alfisol to enhance infiltration rate, reduce bulk density and increase crop performance
Item Type: | Article |
---|---|
Subjects: | S Agriculture > S Agriculture (General) |
Depositing User: | Dr Aruna Adekiya |
Date Deposited: | 13 Jul 2017 13:04 |
Last Modified: | 13 Jul 2017 13:04 |
URI: | https://eprints.lmu.edu.ng/id/eprint/895 |
Actions (login required)
View Item |