Nutritiousness and efficiency of perspective types of forage crops in the forest-steppe of Eastern Siberia

The increase in production of forages and im-provement of their quality is the most important problem of forage production of Eastern Siberia, including Krasnoyarsk Region. Extreme climatic conditions, the deficiency of moisture in some are-as and of warmth in other areas, low soil fertility define the narrowness of specific structure of for-age crops in field forage production and natural fodder grounds of Eastern Siberia. The cases of imbalance of forages in sugar and protein relation at protein deficit of 15-20 % are frequent, carotene - 25-30 % and more; the lack of iodine, cobalt, manganese and some other microelements in them quite often cause endemic diseases of animals. The introduction in production of highly effective forage crops for the purpose of receiving qualitative forages for animal husbandry has been and re-mains the main problem of agricultural production. Receiving various high-quality forages (including safe in their content heavy metals) with the smallest material and labor inputs and with low prime cost is actual at the present stage. In our experiments the advantage of efficiency and nutritiousness of forag-es of perspective annual forage crops in the forest-steppe of the region was established: green mate-rial - to 495.2-874.2 c/hectare, dry weight - to 110.3-175.7 c/hectare. The high amount of power efficiency (PE) in payza, sorghum sugar and annual clover - to 105.8-179.2, thus on control - 83.2 GJ/hectare was determined. It was established that the content of sugar in sterns of payza, sorghum sugar and annual clover made 18.3- 10.9 %, i.e. 2.1-3.4 times more, than in oats, and the amount of carotene in options of experiment was in the lim-its of 35-37 mg/kg. The calculations for economic efficiency cultivation of highly productive forage crops showed their advantage in the conditions of forest-steppe. The level of profitability thus in payza, sorghum sugar and annual clover made respectively 145.1, 244.1 and 364.9 %, whereas at oats only of 140.6 %).