Washington State University scientists and the U.S. Department of Agriculture, among other partners, have identified ten genetic markers that points to a possible boost in alfalfa hay quality. The research also found promising parent varieties as well.

"There's several things we'd like to improve," said Steve Nordberg, Regional Forage Specialist. "But one of the things we're really looking at is fiber quality."

According to Nordberg, the first point of research is focused on trying to decrease the amount of fiber and also increase the digestibility of the fiber.

"What we're doing is developing tools for the alfalfa breeding industry in the United States and beyond. If we can identify which genetic markers are influencing, say fiber digestibility, they can use that tool to accelerate their breeding program," said Nordberg. 

Alfalfa is a northwest crop and food source for dairy cattle and other livestock worldwide.​

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