Fjölrit RALA - 15.12.2000, Síða 32

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Table 31. Digestibility of DM (%) of each variety and location and on three different harvest dates (the first, the
third and the fifth), average of the experiment years.
1. harvest time
Kollafjnrður Upernaviarsuk Narsarsuaq Korpa Average
2 years 1-2 years 2 years 1-2 years All years
Lavang 79.5 80.4 78.3 77.0 (1 year) 79.1
Fylking 79.8 78.7 77.9 77.2(1 year) 78.6
Seida 82.8 84.2 (1 year) 84.8 79.6 82.7
Vega 83.8 83.0 81.2 81.5 82.4
Engmo 83.1 82.6 81.7 81.8 82.3
Average 81.8 81.5 80.8 80.0
3. harvest time Kollafjorður Upernaviarsuk Narsarsuaq Korpa Average
2 years 1 -2 years 2 years 1 -2 years AIl years
Lavang 78.3 73.8 72.6 72.5 (1 year) 74.6
Fylking 76.2 72.7 70.0 74.1 (1 year) 73.1
Seida 76.9 77.9 (1 year) 79.2 71.2 76.1
Vega 77.1 76.9 74.8 74.0 75.7
Engmo 78.6 77.9 75.2 74.4 76.5
Average 77.4 75.6 74.4 73.2
5. harvest time (harvest machinc)
Kollafjorður Upernaviarsuk Narsarsuaq Korpa Average
2 years 1-2 years 2 years 1-2 years All years
Lavang 70.1 63.8 64.7 61.3 (1 year) 65.5
Fylking 69.2 68.8 60.7 65.2 (1 year) 66.1
Seida 65.6 68.8 (1 year) 75.3 61.8 67.7
Vega 68.1 66.9 73.8 67.3 69.0
Engmo 68.4 69.5 74.4 66.4 69.7
Average 68.3 67.6 69.8 64.7
Digestibility and weather. Temperature affects the rate of decline in digestibility (Smith and
Jewiss, 1966; Deinum and Dirven, 1975). The rate of decline in digestibility with temperature
was estimated by the following model:
Y ijk=Si + tj + uk + aHijk + eijk
Yjj Decline in digestibility (percent units day') year i, location j and week k.
Si Intercept for year i.
t, Intercept for location j.
uk Intercept for week k.
a Regression coefficients for temperature.
Hijk Average temperature year i, location j and week k.
eijk Residual error.