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White clover contribution to continuously stocked sheep pastures in association with contrasting perennial ryegrasses
Author(s) -
FOTHERGILL M.,
DAVIES D. A.
Publication year - 1993
Publication title -
grass and forage science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.716
H-Index - 56
eISSN - 1365-2494
pISSN - 0142-5242
DOI - 10.1111/j.1365-2494.1993.tb01871.x
Subject(s) - perennial plant , biology , agronomy , lolium perenne , stolon , trifolium repens , dry matter , pasture
White clover content and herbage production in grass/clover swards were studied at contrasting altitudes in Wales. The lowland experiment (1) compared the performance of three clover varieties grown with four diploid perennial ryegrass ( Lolium perenne ) varieties with a range of heading dates. In the upland experiment (2) the productivity and persistence of Aberystwyth S184 (small‐leaved) clover was studied in association with three perennial ryegrasses. In experiment I. clover content and dry matter production with Aurora (very early) ryegrass was superior to that with Frances (early), Talbot (intermediate) and Melle (late). Furthermore, the performance of Kent wild white clover (small‐leaved) was better than that of medium‐leaved Menna and Grasslands Huia. Averaged over two years (1985 and 1986) mean clover content of Kent was 22% compared with 9% and 10% of Menna and Huia. Performance of S184 clover during the five years (1986–90) of experiment 2 was better with Meltra (late tetraploid) than with Aberystwyth S23 (late diploid) and intermediate with Aurora. Clover stolon length and growing point number declined to a low level in 1988 but increased dramatically in 1989 and 1990 after cessation of applying fertilizer N. Results from both sites were related to animal performance data previously published. It is concluded that small‐leaved clover varieties are needed to ensure a high proportion of clover in sheep pastures and also that choice of companion ryegrass can have a significant effect on the performance of the legume component.