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Mixed cropping, also known as inter-cropping or co-cultivation, is a plant production system that involves planting two or more species (or cultivars) in the same field in a variable order—row or rowless—simultaneously. Mixed cropping plays an important role in sustainable agriculture by adding value to crop rotations and agroecosystems. Scientific investigations on environmentally friendly mixed cropping should be supported by studies on the direct costs and long-term benefits that are the most relevant to farmers. Meeting the need to strengthen the scientific basis for mixed crops, the papers in this Special Issue enhance our understanding of the following: The selection of species and cultivars for a mixed crop system as well as the choice of agricultural treatments that will secure a stable yield of mixtures; Inter- and intra- species competition of plants in a canopy; Ecological intensification approaches and opportunities for maximizing crop performance and yield in mixtures; The effects of mixed crops on crop rotations; The short- and long-term ecosystem benefits of mixtures; The effects on pests and the biodiversity of agroecosystems provided by mixtures; The economic aspects of adopting the mixtures in farms; The nutritive value of mixtures for livestock; Other topics related to the mixed cropping.

Research & information: general --- barley --- oats --- triticale --- yield --- leaf area index --- land equivalent ratio --- standard gross margin --- brachiaria --- cereal-livestock production --- perception --- push-pull technology --- smallholder farmers --- proximity effect --- border effect --- neighbor effect --- strip intercropping --- legume --- cereals --- Hordeum vulgare --- Lolium multiflorum --- phosphorus --- water stress --- competition indices --- plant development stages --- spring cereal mixtures --- grain yield --- protein yield --- metabolic energy yield --- differentiations of cereal mixture --- sustainable agriculture --- maize --- Zea mays L. --- biodiversity --- intercropping --- silage --- growth --- quality --- non-legume --- mixed crop --- herbivores --- pest population --- natural enemy --- cereal–legume mixture --- common vetch --- cultivar --- soil quality --- cereal-legume mixture --- organic farming --- conventional farming --- leaf greenness index --- seed yield --- yield components --- n/a

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Mixed cropping, also known as inter-cropping or co-cultivation, is a plant production system that involves planting two or more species (or cultivars) in the same field in a variable order—row or rowless—simultaneously. Mixed cropping plays an important role in sustainable agriculture by adding value to crop rotations and agroecosystems. Scientific investigations on environmentally friendly mixed cropping should be supported by studies on the direct costs and long-term benefits that are the most relevant to farmers. Meeting the need to strengthen the scientific basis for mixed crops, the papers in this Special Issue enhance our understanding of the following: The selection of species and cultivars for a mixed crop system as well as the choice of agricultural treatments that will secure a stable yield of mixtures; Inter- and intra- species competition of plants in a canopy; Ecological intensification approaches and opportunities for maximizing crop performance and yield in mixtures; The effects of mixed crops on crop rotations; The short- and long-term ecosystem benefits of mixtures; The effects on pests and the biodiversity of agroecosystems provided by mixtures; The economic aspects of adopting the mixtures in farms; The nutritive value of mixtures for livestock; Other topics related to the mixed cropping.

Research & information: general --- barley --- oats --- triticale --- yield --- leaf area index --- land equivalent ratio --- standard gross margin --- brachiaria --- cereal-livestock production --- perception --- push-pull technology --- smallholder farmers --- proximity effect --- border effect --- neighbor effect --- strip intercropping --- legume --- cereals --- Hordeum vulgare --- Lolium multiflorum --- phosphorus --- water stress --- competition indices --- plant development stages --- spring cereal mixtures --- grain yield --- protein yield --- metabolic energy yield --- differentiations of cereal mixture --- sustainable agriculture --- maize --- Zea mays L. --- biodiversity --- intercropping --- silage --- growth --- quality --- non-legume --- mixed crop --- herbivores --- pest population --- natural enemy --- cereal-legume mixture --- common vetch --- cultivar --- soil quality --- cereal-legume mixture --- organic farming --- conventional farming --- leaf greenness index --- seed yield --- yield components --- barley --- oats --- triticale --- yield --- leaf area index --- land equivalent ratio --- standard gross margin --- brachiaria --- cereal-livestock production --- perception --- push-pull technology --- smallholder farmers --- proximity effect --- border effect --- neighbor effect --- strip intercropping --- legume --- cereals --- Hordeum vulgare --- Lolium multiflorum --- phosphorus --- water stress --- competition indices --- plant development stages --- spring cereal mixtures --- grain yield --- protein yield --- metabolic energy yield --- differentiations of cereal mixture --- sustainable agriculture --- maize --- Zea mays L. --- biodiversity --- intercropping --- silage --- growth --- quality --- non-legume --- mixed crop --- herbivores --- pest population --- natural enemy --- cereal-legume mixture --- common vetch --- cultivar --- soil quality --- cereal-legume mixture --- organic farming --- conventional farming --- leaf greenness index --- seed yield --- yield components

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This book addresses various aspects of in vitro digestibility: • Application of meta-analyses and machine learning methods to predict methane production; • Methane production of sainfoin and alfalfa; • In vitro evaluation of different dietary methane mitigation strategies; • Rumen methanogenesis, rumen fermentation, and microbial community response; • The role of condensed tannins in the in vitro rumen fermentation kinetics; • Fermentation pattern of several carbohydrate sources; • Additive, synergistic, or antagonistic effects of plant extracts; • In vitro rumen degradation and fermentation characteristics of silage and hay; • In vitro digestibility, in situ degradability, and rumen fermentation of camelina co-products; • Ruminal fermentation parameters and microbial matters to odd- and branched-chain fatty acids; • Comparison of fecal versus rumen inocula for the estimation of NDF digestibility; • Rumen inoculum collected from cows at slaughter or from a continuous fermenter; • Seaweeds as ingredients of ruminant diets; • Rumen in vitro fermentation and in situ degradation kinetics of forage Brassica crops; • In vitro digestibility and rumen degradability of vetch varieties; • Intestinal digestibility in vitro of Vicia sativa varieties; • Ruminal in vitro protein degradation and apparent digestibility of Pisum sativum; • In vitro digestibility studies using equine fecal inoculum; • Effects of gas production recording system and pig fecal inoculum volume on kinetics; • In vitro methods of assessing protein quality for poultry; and • In vitro techniques using the DaisyII incubator.

polyethylene glycol --- gas production --- in vitro organic matter degradability --- condensed tannins --- ammonia --- volatile fatty acid --- in vitro assay --- common vetch --- grain --- nutritive value --- ruminants --- field peas --- ensiling --- hydro-thermic treatment --- nutrient digestibility --- rumen-undegraded protein --- Streptomyces griseus protease test --- n/a --- straw --- varietal effect --- corn distillers dried grains with solubles --- gas collection technique --- in vitro --- pig fecal inoculum --- soybean hulls --- rumen liquid --- in vitro fermentation --- rumen degradability --- seaweeds --- chemical composition --- in vitro rumen fermentation --- goats --- methane --- kale --- swede --- volatile fatty acids --- degradation rates --- NDF digestibility --- faecal inoculum --- diet composition --- fermentation parameters --- microbial populations --- microbial bases --- odd- and branched-chain fatty acids --- lactation stages --- beef cattle --- protein sources --- camelina co-products --- rumen microbial fermentation --- antimethanogenic --- chemical inhibition --- global warming --- halogenated compound --- macroalgae --- methane production --- methanogenic inhibitor --- plant inhibitory compound --- forage quality --- ruminant --- essential oils --- synergies --- cereals --- fibrous byproducts --- gas volume --- pH --- gas production technique --- in vitro digestibility --- Mitscherlich equation --- feedstuff evaluation --- fermentation kinetics --- substrate degradation --- nitrocompounds --- methanogenesis --- rumen fermentation --- microbial community --- coenzyme --- dietary protein --- poultry --- digestibility assay --- pH stat method --- pepsin digestibility assay --- fermentability --- grazing ecology --- microbial responses --- in vitro gas production --- rumen --- feed --- meta-analysis --- machine learning --- neural network --- inoculum --- rumen fluid --- faeces --- enzyme --- Ankom DaisyII incubator