Morphological fractions, chemical composition and in vitro fermentation characteristics of maize stover of five genotypes

Tang, Shaoxun; Gan, Jun; Tan, Zhiliang; Tayo, G. O.; Sun, Zhihong; Wang, M.; Ren, G. P.

doi:10.1017/s1751731108003121

Cited by 18 publications

(28 citation statements)

References 28 publications

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“…Among the components, the leaf part had the greatest values of degradable NDF, which is in accordance with the results obtained by Tolera & Sundstùlc (1999) and Tang et al (2008). Senescence reduced the degradable NDF and increased the NDF content for remobilization of photoassimilates for the grain.…”

Section: Resultssupporting

confidence: 91%

Influence of stage of maturity on bromatological quality of corn forage

et al. 2011

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-The objective of this study was to evaluate the effects of stalk/leaf ratio and the stage of maturity on the digestibility of the corn plant. Hybrids AG1051, AG4051, AG5011, DOW2B710, DOW2C577, DOW2A525, NB7315 and P30F90 were used, harvested at the one-half milk line (½ ML), three-quarters milk line (¾ ML) and black layer (BL) stages.A randomized block design was used in an 8 (hybrids) × 3 (stages of maturity) factorial design, with three replications. The means generated were used for grouping into high and low stalk/leaf ratio and a new analysis of variance was generated in a 2 × 3 (two groups and three stages of maturity) factorial design. The whole plant and its stalk, leaf, husk, cob and grain components were incubated in situ in the rumen of three cows for determination of degradability of dry matter and degradable neutral detergent fiber. Stalk/leaf ratio did not influence neutral detergent fiber content or the degradability of dry matter and neutral detergent fiber of any of the components, except for the cob, in which the high ratio group had greater degradable neutral detergent fiber contents. There was a reduction in the degradability of all the parts, except for the stalk and cob, and an increase in the neutral detergent fiber contents of the vegetative parts, except for the stalk. Unlike the vegetative components, the neutral detergent fiber contents of the whole plant decreased throughout the stages evaluated. For degradable neutral detergent fiber, there was a reduction in the whole plant and in its components. The advance of maturity reduces the quality of the vegetative components; however, this loss in the entire plant is moderated by grain filling. Forage quality depends more on the quality of the components than on their proportions in the dry matter.

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Section: Resultssupporting

confidence: 91%

Influence of stage of maturity on bromatological quality of corn forage

et al. 2011

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“…The highest CP and lowest NDF content in leaf blade compared with other parts are consistent with the previous studies on other cereal straws and maize stover (Tan et al, 1995;Tang et al, 2008). Higher CP content in leaf blade, stem and husk fractions of waxy, fodder and sweet than conventional indicated that these new varieties was higher in ability of nitrogen enrichment than conventional.…”

Section: Discussionsupporting

confidence: 90%

“…reported that organic matter (OM) and crude protein (CP) digestion of maize stover in leaf blade were higher compared with stem. Tang et al (2006Tang et al ( , 2008 reported that CP content was higher but acid detergent fibre (ADF) content was lower in leaf blade than in stem. Except for morphological fractions, the nutritive value of stover is also related to the stage of harvesting.…”

Section: Introductionmentioning

confidence: 99%

“…Tolera et al (1998) and Pordesimo et al (2005) reported that CP content of maize stover decreased but lignin and xylan increased with advancing the stage of maturity, and the soluble solids content in residual plant decreased. In addition to the harvest time and morphological fraction, the feeding value and digestibility of maize stover or maize silage were significantly affected by the variety factor Ettle and Schwarz, 2003;Tang et al, 2008). The digestibility of brown midrib varieties could be improved by their lower lignin content (Oba and Allen, 1999;Tjardes et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

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Morphological fractions and <i>in vitro</i> fermentation characteristics of five endosperm types maize stover harvested at two maturity stages

Tang¹,

Tan²,

Tayo³

et al. 2009

J. Anim. Feed Sci.

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This study was conducted to estimate the effect of maize endosperm type, e.g., waxy, conventional, fodder, sweet, and high oil, and maturity stage on chemical composition and in vitro fermentation characteristics of morphological fractions. Whole maize stover was separated into four fractions, including leaf blade, leaf sheath, stem and husk. The proportion of leaf blade, leaf sheath and husk, and crude protein (CP) and phosphorus (P) contents decreased, whereas the proportion of stem and fibre content increased with the increasing of maturity stage. High oil, sweet, fodder and conventional had the highest proportion in leaf blade, leaf sheath, stem and husk, respectively. Leaf blade had the highest CP and P contents and husk had the highest neutral detergent fibre content. Conventional had the highest (P<0.05) acid detergent fibre content but the lowest (P<0.05) CP content than the others. Fodder and high oil had the highest P and organic matter (OM) content.Journal of Animal and Feed Sciences, 18, 2009, 582- In vitro gas production parameters of b, a+b, in vitro OM disappearance (IVOMD), and concentration of total volatile fatty acid (TVFA) decreased (P<0.05) with the increase of maturity. Maize stover parts from waxy variety had the highest values of b, c and a+b, whereas the morphological fractions from conventional variety had the highest IVOMD. The morphological fractions differed in c value and potential gas production in the following order: husk > leaf sheath > stem > leaf blade. The highest and lowest values of IVOMD were observed in husk and stem, respectively. The highest TVFA concentration, molar proportion of acetate and propionate were noted in high oil, waxy and sweet, respectively. The result indicated that the nutritive value of maize stover could be improved through the selection of endosperm type and appropriate maturity stage.

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“…The stem fraction compared to leaf increased by 80.56 and 109.23 % during period of maturity from 30 to 45 d and 45 to 60 d respectively (Table 1). Tang et al (2008) found that the in vitro gas production which an indication of digestibility of nutrients was consistently greater for the leaf sheath fraction compared to stem. This might be the reason for comparatively lower in sacco digestibility of APBN 1 at 60 d of harvest which was rich in stem fraction.…”

Section: Resultsmentioning

confidence: 92%

Effect of stage of harvest on the yield, chemical composition, in vitro and in sacco digestibility of hybrid napier (Penniserum purpureum) variety APB N1

Jagadeesh¹,

Reddy²,

Nagalakshmi³

et al. 2017

IJAR

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APBN 1 , a variety of hybrid napier was analysed at five stages of harvest (30, 40, 45, 50 and 60 days) INTRODUCTIONFeed cost constitutes the single largest expenditure of livestock enterprise and accounts for approximately 60 % of total cost of production. The profitability of any livestock enterprise depends upon the managerial practices aimed at reducing the cost of production. Economic rearing of livestock is possible only by high level of green fodder based feeding system because cost of green fodder is lesser than of concentrate feed. Thus, forage plays a major role in the diet of ruminants. Animal performance depends on its ability to digest the fibrous materials. Digestion of forage is influenced by species, variety, maturity, morphological characteristics etc. These factors also influence the total yield, chemical composition and nutrient digestibility which have a direct effect on the animal's performance. Intuitively small differences in fodder quality in forages and roughages can have large effects. Differences of 3 to 5% units in forage digestibility were associated with 17 to 24% differences in livestock production (Vogel and Sleper, 1994). This is the main driving force for forage/crop breeders for continuous efforts to improve quality of forage crops.

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Morphological fractions, chemical composition and in vitro fermentation characteristics of maize stover of five genotypes

Cited by 18 publications

References 28 publications

Influence of stage of maturity on bromatological quality of corn forage

Influence of stage of maturity on bromatological quality of corn forage

Morphological fractions and <i>in vitro</i> fermentation characteristics of five endosperm types maize stover harvested at two maturity stages

Effect of stage of harvest on the yield, chemical composition, in vitro and in sacco digestibility of hybrid napier (Penniserum purpureum) variety APB N1

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