Impact of Rice Straw and Nitrogen Levels on Yield and Quality of Wheat (Triticum aestivum L.)

Background: The incorporation of rice straw and the application of nitrogen are key factors influencing wheat production. Rice straw, as a residue, contributes to soil organic matter and nutrient cycling while nitrogen is crucial for plant growth and grain development. Understanding their combined impact is essential for optimizing wheat yield and improving grain quality in sustainable agricultural systems. Methods: The study was conducted at Research Farm, Division of Agronomy, Lovely Professional University during rabi 2022-2023 and 2023-2024 focused on the impact of various rice straw management practices and nitrogen levels on the yield and quality of wheat emphasizing the importance of sustainable agricultural practices. The experimental field had sandy loam soil with slightly alkaline pH (7.6), moderate organic carbon content alongside low concentrations of essential nutrients viz, nitrogen, phosphorus and potassium. It comprised 12 treatments arranged in Split plot Design and replicated three times to evaluate two main factors Rice Straw management: S0: Control, S1: Super seeder and S2: Pusa bio decomposer and nitrogen levels: N0 : Control (no nitrogen), N1: 75% of the recommended dose (RDN), N2: 100% of RDN, N3 : 125% of RDN. Result: The results demonstrated that the S2 and N3 treatments significantly improved wheat performance, with the highest values for effective tillers (93.58, 91.74/m row), grains per spike (43.71, 42.20), and test weight (43.30, 42.23 g). Grain yield peaked at 49.75 q/ha (S2) and 51.26 q/ha (N3), while straw yield and biological yield also showed corresponding increases. The harvest index, although non-significant, reflects trends consistent with these yield improvements. Quality attributes were enhanced under S2 and N3 treatments, with maximum protein content (12.88%, 12.53%), protein yield (905.44 kg/ha, 854.94 kg/ha), and levels of essential amino acids (lysine, tryptophan, phenylalanine).