Comparative yield and feeding value of barley, oat and triticale silages

McCartney, D. H.; Vaage, A. S.

doi:10.4141/cjas94-014

Cited by 63 publications

(67 citation statements)

References 22 publications

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“…The crop effect for WCCS and diet CP digestibility was significant and oats had a higher (P Tukey's , 0.05) average CP digestibility (650 and 710 g/kg) than two-rowed (624 and 685 g/kg) and six-rowed barley (613 and 680 g/kg). In contrast to this McCartney and Vaage (1994) reported lower nitrogen digestibility for oats than barley when the crop was harvested at the milk/soft dough stage.…”

Section: Digestibility Of Whole-crop Cereal Silagescontrasting

confidence: 78%

“…The diet OM digestibility, however, was lower for oats than for six-rowed and two-rowed barley at the early milk and early dough stages of maturity (Table 3). Lower OM digestibilities for oats than for barley have been found earlier when measuring in vivo digestibility in sheep (McCartney and Vaage, 1994), and also for in vitro experiments using both rumen fluid and enzymatic degradation (Nadeau, 2007). Six-rowed barley had lower starch digestibility than oats (P 5 0.011) and tended to have lower starch digestibility than two-rowed barley (P 5 0.094), when the crops were harvested at the early dough stage of maturity.…”

Section: Digestibility Of Whole-crop Cereal Silagessupporting

confidence: 57%

“…The most pronounced changes in chemical composition of WCCS during post-heading maturation are the increase in starch concentration (Nadeau, 2007) and the decrease in neutral detergent fibre (NDF) concentration (Khorasani et al, 1997; -E-mail: Johanna.Wallsten@njv.slu.se Borowiec et al, 1998;Nadeau, 2007) as a result of a higher proportion of ears in the plant dry matter (DM). There can also be differences in chemical composition depending on cereal species (McCartney and Vaage, 1994;Khorasani et al, 1997;Nadeau, 2007). The digestibility of WCCS changes during maturation and differs among species.…”

Section: Introductionmentioning

confidence: 99%

“…The digestibility of WCCS changes during maturation and differs among species. There are a number of studies in which in vivo digestibility of WCCS by sheep has been determined, comparing both maturity stages at harvest (Sü dekum et al, 1995;Borowiec et al, 1998;Crovetto et al, 1998) and cereal species or cultivars (McCartney and Vaage, 1994;Emile et al, 2007). However, using non-producing, sheep such as adult wethers, fed at a maintenance level to estimate the digestibility of a forage in high-producing cattle is not without problems.…”

Section: Introductionmentioning

confidence: 99%

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Digestibility of whole-crop barley and oat silages in dairy heifers

Wallsten

Bertilsson

Nadeau

et al. 2010

Animal

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This study evaluated the digestibility of whole-crop cereal silage (WCCS) made from oats and six-rowed barley harvested at the heading, early milk and early dough stages, and two-rowed barley harvested at the early milk and early dough stages of maturity. The eight WCCSs were fed to 32 Swedish Red heifers in a changeover design over three periods of 28 days each. The heifers were first fed ad libitum for 17 days and then at 0.95 of ad libitum for 11 days of each period. During the last 5 days all faeces and orts were collected to determine the digestibility of the silages. Only the maturity stage effect was significant for the WCCS organic matter (OM) digestibility and the average OM digestibility was higher at the heading stage (698 g/kg) than at early milk (647 g/kg) and early dough (652 g/kg) stages of maturity. For neutral detergent fibre (NDF) digestibility the crop 3 maturity stage effect was significant. The NDF digestibility decreased from the heading to the early milk stage for both six-rowed barley (746 to 607 g/kg) and oats (698 to 596 g/kg). There was no further significant decrease in NDF digestibility for six-rowed barley at the early dough stage (577 g/kg), but for two-rowed barley it decreased from the early milk (682 g/kg) to the early dough (573 g/kg) stage, and also for oats the NDF digestibility was lowest at the early dough stage (507 g/kg). The decrease in NDF digestibility during maturation was to a large extent compensated by an increase in starch concentration in the crops. The starch digestibility was lower for six-rowed barley at early dough stage (948 g/kg) than at early milk stage (977 g/kg), and was also lower compared with oats (979 g/kg) at early dough stage. The average crude protein (CP) digestibility was higher at the heading (646 g/kg) and the early milk (642 g/kg) stages than at the early dough stage (599 g/kg), and oats had higher average CP digestibility (650 g/kg) than six-rowed (613 g/kg) and two-rowed (624 g/kg) barley. Delaying the harvest of WCCS from the heading to the early milk and dough stage of maturity will decrease the OM digestibility; as a result there is a decreased NDF digestibility.Keywords: Avena sativa, Hordeum vulgare, whole-crop cereal silage, utilization, maturity ImplicationsThis study covers the utilization (digestibility) of whole-crop cereal silages (WCCSs) under some of the conditions used in practice (heifers fed at high intakes). These results can therefore be used by farmers and advisors to predict the energy content (based on the organic matter digestibility) of WCCS harvested within the range of maturity stages investigated in this study, when making feed rations for these kind of animals. The results also show that harvest without a grain processor is also possible at early dough stage without a decrease in starch digestibility, and that conventional grass silage machinery therefore can be used at harvest.

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Section: Digestibility Of Whole-crop Cereal Silagescontrasting

confidence: 78%

Section: Digestibility Of Whole-crop Cereal Silagessupporting

confidence: 57%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Digestibility of whole-crop barley and oat silages in dairy heifers

Wallsten

Bertilsson

Nadeau

et al. 2010

Animal

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“…Starch, soluble sugars, and carbohydrate fiber were categorically assessed by enzymatic assays [16] or combined procedures [26]. However, there is a need for further understanding of carbohydrate, its structures and intrinsic arrangement which determines nutritional value mainly to ruminants [1,15], and certain extent even to monogastrics [5,14]. This need is further driven by expanding ethanol industry and massive DDGS production [20].…”

Section: Multivariate Molecular Spectral Analysis Of Protein Spectramentioning

confidence: 99%

Spectroscopic impact on protein and carbohydrate inherent molecular structures of barley, oat and corn combined with wheat DDGS

Abeysekara

Damiran

2011

Spectroscopy

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Abstract. The objectives of this experiment were to use non-invasive and non-destructive infrared molecular spectroscopy as a novel approach to explore and identify protein and carbohydrate molecular structure spectral features of DDGS (dried distillers grain solubles from wheat, Triticum aestivum) and its combinations with barley (Hordeum vulgare), corn (Zea mays) and oat (Avena sativa). The spectral parameters assessed in this study included amides, protein molecular structures of α-helix and β-sheet, lignin, cellulosic compounds (CeC) and nonstructural carbohydrates (NSC). The results of the study show that the combinations of DDGS with cereal grains significantly changed (P < 0.05) protein and carbohydrate structures and protein secondary structure. The use of FT/IR molecular spectroscopy in terms of identification of inherent structural changes was remarkable. The combination of DGGS with different grains alters the constituents and intrinsic molecular structures. This change would improve the nutritional quality and digestive characteristics of the feed. Further studies are recommended to evaluate the effect on digestibility, availability and its structural correlation.

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Effects of plant species, stage of maturity and additive on the feeding value of whole‐crop cereal silage

Nadeau

2007

J Sci Food Agric

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 NB (Medipharm Inc, Kågeröd, Sweden), which contained Lactobacillus plantarum, Enterococcus faecium, Pediococcus acidilactici, Lactococcus lactis, cellulase and sodium benzoate, was applied at 200 000 colony-forming units g −1 herbage, and both applications were compared to untreated silage. Unwilted herbage, chopped at 12 mm length, was ensiled in 4-L laboratory silos for 90 days. Barley had more starch whereas triticale had more sugar and crude protein but less neutral detergent fibre than other species (P < 0.001). Barley and triticale had less acid detergent fibre and lignin but greater in vitro organic matter (OM) digestibility than oats and spring wheat (P < 0.0001). Averaged over maturity stages, wheat had a greater yield of digestible OM than barley and oats (P < 0.0001). Yield of digestible OM and concentration of starch increased whereas sugar concentration decreased with later maturity stage (P < 0.0001). Late harvest increased the risks for high levels of butyric acid in silage when no additives were used (P = 0.002). Additives resulted in increased lactic:acetic acid ratios but decreased protein degradation and DM losses (P < 0.0001). Acid treatment was more effective than inoculation to degrade starch and to decrease protein degradation and DM losses during ensiling (P < 0.0001). Harvest at the early milk stage of maturity resulted in more lactic acid and a lower pH than harvest at the early dough stage of maturity (P < 0.0001). When considering both maximal yield of digestible organic matter and good silage quality, triticale, wheat or barley silage harvested at the early dough stage of maturity and ensiled with acid or inoculant is suggested.  2007 Society of Chemical IndustryKeywords: whole-crop silage; cereals; maturity stage; silage additive; chemical composition INTRODUCTIONBarley and oat silages can result in higher dry-matter (DM) intake and average daily gain in heifers than triticale silage when harvested at milk to soft dough stage of maturities.1 Dairy cows fed barley silage have higher intake than cows fed oat silage when harvested at the early to mid-dough stage of maturity.2,3 These differences in intake depend on variations in chemical composition and in the ear:stalk ratio of whole-crop cereals. Barley contains more starch than oat and triticale because of its higher ear:stalk ratio.2,4 Because most of the fibres are found in the stem of the plant,

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Comparative yield and feeding value of barley, oat and triticale silages

Abstract: For personal use only.

Cited by 63 publications

References 22 publications

Digestibility of whole-crop barley and oat silages in dairy heifers

Digestibility of whole-crop barley and oat silages in dairy heifers

Spectroscopic impact on protein and carbohydrate inherent molecular structures of barley, oat and corn combined with wheat DDGS

Effects of plant species, stage of maturity and additive on the feeding value of whole‐crop cereal silage

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