@article {10.3844/ojbsci.2025.627.632,
article_type = {journal},
title = {Yield and Nutritional Value of Oats Associated With Vicia in High Andean Conditions of Puno, Peru},
author = {Altamirano, Marcial Enciso and Delgado, Jimny Nuñez and Méndez, Alexandrina Sotelo and Camacho, Wilfredo Ruiz and Ramirez, Ítalo Maldonado and Rivadeneira, Juan Eduardo Suarez},
volume = {25},
number = {3},
year = {2025},
month = {Sep},
pages = {627-632},
doi = {10.3844/ojbsci.2025.627.632},
url = {https://thescipub.com/abstract/ojbsci.2025.627.632},
abstract = {The objective of the study was to determine the yield (Kg/ha) and nutritional value of the associated cultivation of oats (Avena sativa) and vicia (Vicia sativa) using different varieties and sowing proportions in high Andean conditions in the Puno region. Three oat varieties were selected: Tayko, Africana and Vilcanota I, and were sown in association with vicia in two proportions: 80-20 and 70-30 kg/ha, respectively. For the experimental design, a Completely Randomized Block Design (CRBD) with a 3x2 factorial arrangement was used, which allowed the evaluation of the combinations of varieties and sowing proportions. The main findings of the study showed that dry matter yield was very similar among the three oat varieties, with values of 15.57, 15.81 and 15.88 tn/ha for Tayko, Africana and Vilcanota I, respectively. In terms of crude protein, the three varieties also showed similar results with values of 10.4%, 10.3% and 10.1%, respectively. However, metabolizable energy varied significantly among varieties: Tayko presented 10.1 MJ/kg, Africana 9.6 MJ/kg and Vilcanota I 9.4 MJ/kg. In addition, statistically significant differences were observed in neutral detergent fiber and in vitro digestibility of organic matter, although exact values are not specified in the available summary. These differences suggest that, although the varieties evaluated have similar yield and protein content, the quality of available energy and digestibility may vary considerably. In conclusion, the study highlights that the three oat varieties evaluated in combination with vicia have similar yield and nutritional value in terms of dry matter and crude protein. However, differences in metabolizable energy and other nutritional parameters, such as fiber and digestibility, underline the importance of selecting the appropriate variety according to the specific production and nutritional needs in the high Andean region of Puno.},
journal = {OnLine Journal of Biological Sciences},
publisher = {Science Publications}
}