عنوان مقاله [English]
Use poor quality resources of water and soil for food production in developing countries must be considered. Therefore, three experiments were conduct in complete randomize design with four replications, to study effects of gradually application of different salinity levels (0, 10, 20, 30, 40, 50 and 60 dS.m-1) at different growth stages (planting and early seedling) and gradually application salinity at the end of growth stage on kochia. The results showed that increasing salinity at gradually in planting and early seedling and the end of growth, plant height, branches number, shoot fresh and dry weight, digestible dry matter, digestive value, and crude protein yield were increased. On the other hand with increasing salinity digestibility of dry matter, organic matter digestibility, crude protein and ash percentage in applying salinity, gradually at planting and early seedling, and gradually at the end of growth were increased. Generally, kochia be able to tolerate salinity up to 128 dS.m-1 gradually with increase salinity.