Alfalfa Fertility Management for Production and Feed Quality

For many years it has been recognized that the two major limiting factors to alfalfa (Medicago sativa) growth in the upper Midwest are soil pH and exchangeable soil potassium (Brown, 1928; Hull, 1934; Lanyon and Griffith, 1988). Recent research affirms the benefits of raising pH to near neutral by adding lime to fields where alfalfa is to be grown in Wisconsin (Peters and Kelling, 1989; Peters and Kelling, 199 7)

WHAT IGNORING LIME CAN DO TO CORN AND SOYBEANS 1/

As early as the late 1800s, scientists recognized differences in crop responses to added lime. Since that time, numerous researchers have substantiated and expanded these findings, by suggesting that both corn and soybean are more acid tolerant than alfalfa. For example, in 1964 Doll in Michigan recommended pH ranges for corn to be 5.5 to 7.5, soybean 6.0 to 7.0, and alfalfa 6.3 to 7.8. When Woodruff (1972) reviewed the Midwestern literature published prior tot he early 1970s, he noted that corn generally did not respond to lime unless the pH was 5.0 or less. Furthermore, Woodruff stated that where lime responses were seen, there did not appear to be a benefit from higher rates of application. This early work did not specifically review any soybean experiments; however, it is clear that like those for corn, responses are soil type and location specific. From the late 1800s to the 1980s, the dominant agriculture in Wisconsin was oriented around dairying and forages. With alfalfa being quite acid sensitive, the lime needs of the corn and soybeans raised as rotation crops were rarely an issue. However, in the last 10 years, there has been a substan-tial shift on many acres to continuous grain. Lime has been forgotten or ignored as a production input and soil pH on some fields has dropped to startlingly low levels

EC86-219 1986 Nebraska Swine Report

This 1986 Nebraska Swine Report was prepared by the staff in Animal Science and cooperating departments for use in the Extension and Teaching programs at the University of Nebraska-Lincoln. Authors from the following areas contributed to this publication: Swine Nutrition, swine diseases, pathology, economics, engineering, swine breeding, meats, agronomy, and diagnostic laboratory. It covers the following areas: breeding, disease control, feeding, nutrition, economics, housing and meats