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Chapter 4<br />
Disease of oats<br />
A wide range of fungi, bacteria, viruses,<br />
nematodes and insects, can affect all stages<br />
of plant growth and result in reduced hay<br />
production and quality.<br />
The effect of diseases on hay digestibility, fibre<br />
content and water soluble carbohydrates, the key<br />
chemical determinants of hay quality, are not<br />
known at this time. However, diseases reduce the<br />
desirable green colour to yellow, red, and brown,<br />
reducing visual quality. The smell of hay is<br />
PRODUCING QUALITY OAT HAY<br />
adversely affected by crops heavily infected with<br />
stem and leaf rust spores.<br />
Disease and pest control measures include:<br />
genetic resistance, chemical control and<br />
agronomy practices. However, genetic resistance<br />
is the most desirable and sometimes the only<br />
means of disease control (Chapter 5 Variety<br />
selection). When selecting a variety it is<br />
important to understand the dominant disease<br />
constraints in a region.<br />
Figure 4.1 Disease constraints by State. Diseases that cause significant production<br />
constraints for a state are at the top of the columns. The larger the band the more<br />
significant that disease is in that State – source SARDI, National <strong>Oat</strong> Breeding Program.<br />
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