Effect of Forage Processor Roll Gap Width and Storage Length on Fermentation Profile, Nutrient Composition, Kernel Processing Score, and Starch Disappearance of Whole-Plant Maize Silage Harvested at Three Different Maturities

Abstract

Our objective was to assess the effect of forage processor roll gap width and storage length on fermentation, nutrient composition, kernel processing score (KPS), and ruminal in situ starch disappearance (isSD) of whole-plant maize silage harvested at different maturities. Samples from a single maize silage hybrid at three harvest maturities (1/4, 1/2, and 3/4 kernel milk line (early, intermediate, and late, respectively)) processed with two roll gap widths (1 and 3 mm) were collected and stored in quadruplicate vacuum pouches for 0, 30, 120, or 240 d. Lactic acid concentrations were greater, and pH was reduced in early and intermediate maturity silage compared to late maturity silage. Ruminal isSD was greatest for early maturity silage, intermediate for the intermediate maturity silage, and lowest for the late maturity silage, but differences in isSD due to maturity were diminished after prolonged storage. Kernel processing score was greatest in late maturity silage processed through a 1 mm roll gap and lowest in late maturity silage processed through the 3 mm roll gap. For early and intermediate maturity silages, no differences in KPS were observed between the two roll gap widths. Minimal effects of maturity and roll gap width on fatty acids (FA) and amino acids (AA) were observed. Concentrations of total AA decreased as storage length progressed. Results support the premise that the silo is a dynamic system that undergoes numerous chemical changes throughout the storage period.

Effect of different fertilizers and no-till versus strip-till on silage maize yield in a dual cropping system

“…To improve the availability of starch in maize silage, it is essential to improve the processing of maize grain (Beauchemin & Yang, 2005). Maize silage is an important source of not only the required energy source in the form of starch but also coarse structural fibre (Saylor et al, 2021). Our values are consistent with the literature, as the general principle is that the higher the dry matter content, the shorter the length of the cut must be.…”

Silage maturity of maize in a foothill area with NIRS method support

“…This the average daily dry gain and the average climatic conditions (RKPP) with R 2 0.069. The average daily dry gain in experiments with one silage hybrid in subtropical conditions in the vegetation stages starting with the ½ milk line stage at the grain value of 4.18 ±1.07 g/kg/ day (Saylor et al, 2021) and 4.88 ±1.74 g/kg/day (Rabelo et al, 2015), which is consistent with our results with The average dry matter content of 30% (silage maturity) in the whole set of measurements (n 1,320) was reached on the 153 rd vegetation day and the 273 rd calendar day. In terms of individual experiments, the fastest development in achieving silage maturity was in the NL 2018 season (Figure 1; Table 4).…”

Quality of Chopped Maize Can Be Improved by Processing

“…Dias et al [23] compared the effect of different types of maize processing on starch disappearance and observed that a higher starch disappearance in the rumen was associated with a higher percentage of starch passing through a 4.75 mm sieve. In addition, Saylor et al [11] postulated that more aggressive processing of kernels between rolls leads to increased starch digestibility. This corresponds to our results, where both SHR and MAX had higher kernel processing, leading to higher starch disappearance after 24 h incubation.…”

“…Another new technology is the MCC MAX rollers, where there is a possibility of a range of cut lengths of 10 to 22 mm. By reducing the gap between the rollers to 1 mm, this technology is able to significantly increase the kernel breakage in maize silage, even during late maize harvesting [11]. The studies published to date have mainly been devoted to the assessment of conventional and Shredlage technologies.…”