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Effect of tillage intensity, fertilizer and cowdung on soil water conservation, yield and protein content of wheat

Research Paper | August 1, 2015

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Animesh Roy, Md. Abdul Matin, Md. Abdullah Al Mamun, Souvic Sarker, Abu Zofar Md. Moslehuddin

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Int. J. Biosci.7( 2), 65-85, August 2015

DOI: http://dx.doi.org/10.12692/ijb/7.2.65-85

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Abstract

An experiment was carried out at the Bangladesh Agricultural University Farm under the Department of Soil Science during the winter season to study the effect of tillage intensity, fertilizer and cowdung on soil water conservation, yield and protein content of wheat. The experiment was laid out in a split-plot design with three tillage treatments (T1, T2 and T3) in the main plots and fertilizer with cowdung treatments in the sub-plots and replicated thrice. The total numbers of plots were 18.The highest soil moisture content (41.40%) was found at 50 DAS (days after sowing) under T2 tillage treatment and the lowest soil moisture content (31.79%) was found at 10 DAS under T1 tillage treatment. On the other hand, the highest soil moisture content (40.16%) was found at 50 DAS under FCD treatment. The highest spike length (10.53 cm), number of spikelets spike-1 (18.33), number of grains spike-1 (43.63) and 1000-grain weight (44.82) were recorded in T3 tillage treatment whereas the highest number of effective tillers plant-1 (3.87) was found under T2 tillage treatment. The highest grain yield of 3.75 t ha-1 was recorded in T3 tillage treatment and the lowest grain yield of 3.28 t ha-1 was obtained under T1 tillage treatment. The highest protein content in grain (10.85%) was recorded in T3 tillage treatment and the lowest protein content in grain (9.41%) was found in T1 tillage treatment. These results suggest that tillage operation and cowdung conserve moisture content that helps increase the availability of more nutrients for plant growth and thus increases crop yield.

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Effect of tillage intensity, fertilizer and cowdung on soil water conservation, yield and protein content of wheat

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