The Influence of Stage of Maturity on the Feeding-Value of Oat Hay

Meyer, James H.; Weir, W. C.; Jones, L. G.; Hull, J. L.

doi:10.1093/ansci/16.3.623

Cited by 16 publications

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“…Others mentioned (26) that the consumption of the plant by animals is related to species of greater accumulation of leaf than the stem, even if these two have similar digestibility. By the ratios of leaf and stem presented, the Saia variety is Estos resultados coinciden a los reportados en otros estudios donde determinaron la composición bromatológica del forraje de avenas en estado lechoso-masoso (27,28,29) .…”

Section: Resultssupporting

confidence: 67%

“…De acuerdo con las características proteicas y energéticas, los resultados del forraje de estas variedades se consideran con calidad nutritiva de baja a regular para PC y de regular a buena para Enl (12) . Kraiem et al (27) evaluaron la Cuadro 2. Características nutricionales de las variedades de avena evaluadas en Monte Escobedo, Zacatecas.…”

Section: Resultsunclassified

“…Lo anterior está muy ligado a las fracciones morfológicas de la avena; en estado vegetativo la acumulación de hojas es alta, conforme empieza a crecer la planta el porcentaje de hojas disminuye, y el de tallo aumenta. Un estado óptimo para maximizar los rendimientos por hectárea, es en la etapa de lechoso-masoso a masoso-suave (9,10,11) . Cuando el corte se realiza en esta etapa, las características INTRODUCTION Oats (Avena sativa) in Mexico is a crop with a broad climate adaptation, because it comes to thrive in cold, temperate, arid, and semi-arid areas.…”

Section: Introductionunclassified

“…This is closely linked to the morphological oats fractions; accumulation of leaves in a vegetative state is high, as the plant begins to grow decreases the percentage of leaves and the stem increases. Optimum condition for maximizing yields per hectare, is at the stage of milky-dough to doughsoft (9,10,11) . When the cut is made at this stage, the nutritional characteristics of forage, such as in vitro digestibility, net energy for lactation and neutral detergent fiber digestibility, are considered of good quality (12) .…”

Section: Introductionmentioning

confidence: 99%

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Producción y calidad de forraje de variedades de avena en condiciones de temporal en Zacatecas, México

Gutiérrez¹,

Bañuelos

Serna‐Pérez³

et al. 2014

RMCP

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Se evaluó la producción, calidad y componentes de rendimiento de seis variedades de avena forrajera en Zacatecas. Los experimentos se establecieron en julio de 2011 y 2012 en el municipio de Monte Escobedo. El diseño experimental fue bloques completos al azar con tres repeticiones, la densidad de siembra fue 120 kg ha-1 y dosis de fertilización de 60-40-00 de N, P2O5, K. La cosecha fue en estado fisiológico lechoso-masoso. En 2011 y 2012, La variedad Saía sobresalió (P<0.05) entre cultivares en rendimiento de forraje seco con 3.7 y 5.6 ha-1, altura de planta con 119 y 120 cm, y en componentes de rendimiento acumuló la mayor (P<0.05) proporción de hoja y tallo. La variedad Karma sobresalió en proporción de espiga con 42 y 49 % (P<0.05) en 2011 y 2012, respectivamente. En proteína cruda losresultados fueron similares (P>0.05) entre variedades con un rango de 10.6 a 13.8 %. En los dos años de estudio Karma presentó las mejores características nutricionales: baja acumulación de fibra detergente neutro (51 %) y acida (33.4 y 35.3 %), valores altos en total de nutrientes digestibles (54 y 58 %), digestibilidad de la materia seca (60 y 62 %), valor relativo del forraje (110 y 113) y energía neta para lactación (1.4 y 1.34 Mcal/kg; P<0.05). Las variables asociadas de manera positiva con forraje seco fueron altura de planta (r=0.701), días a cosecha (r=0.685) y proporción de tallo (r=0.629), y negativamente con proporción de espiga (r=-0.629). En calidad nutricional Karma tuvo mejor valor forrajero. Saia es una buena alternativa para incrementar el rendimiento de forraje por hectárea.

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Section: Resultssupporting

confidence: 67%

Section: Resultsunclassified

Section: Introductionunclassified

Section: Introductionmentioning

confidence: 99%

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Producción y calidad de forraje de variedades de avena en condiciones de temporal en Zacatecas, México

Gutiérrez¹,

Bañuelos

Serna‐Pérez³

et al. 2014

RMCP

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“…Other factors known to affect the composition and digestibility of forage are varieties and cultivars (Ørskov et al 1990;Emile Mile et al 2007;Bartl et al 2009), environmental and seasonal effects (Mathison et al 1999;Jacobsen et al 2005), proportion of different morphological fractions of forage (Agbagla-Dohnani et al 2001;Fulkerson et al 2008), stage of maturity at harvested (Meyer et al 1957;Ammar et al 2008). In addition, the effect of additives such as enzymes (Go´mez-Va´zquez et al 2011) on digestibility has also been studied.…”

mentioning

confidence: 99%

Chemical composition,in vitrodigestibility and kinetics of fermentation of whole-crop forage from 18 different varieties of oat (Avena sativaL.)

Kafilzadeh

Heidary

2013

Journal of Applied Animal Research

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The aim of this study was to compare the yield of forage and the yield of digestible organic matter as well as chemical composition and kinetics of fermentation of forage produced from 18 different varieties of oat (Avena Sativa L.) grown under the same agronomic condition. Dry matter and organic matter digestibility were determined using in vitro two-stage method and gas production technique was used to measure the kinetics of fermentation of forage from different varieties. Yield of forages varied significantly from 15.6 to 26.3 ton haLGorskij 1026 variety had the highest forage yield. The content of crude protein, neutral detergent fibre (NDF), acid detergent fibre (ADF) and acid detergent lignin (ADL) were significantly (PB0.01) different among varieties of oat used in this study. There were significant (PB0.01) differences among varieties in terms of in vitro dry matter digestibility (IVDMD) and organic matter digestibility (IVOMD) and metabolisable energy (ME) from 18 varieties of oat forage. Possum and LGorskij 1026 varieties had the highest and lowest IVOMD, respectively (67/4 vs. 54/9%). The ME varied from 5.76 to 7.13 MJ kg(1 DM. The mean value of digestible organic matter (DOM) yield was 10.8 ton ha ).Significant difference was observed in the potential gas production (A), constant rate (c) and lag time among different varieties. The fractional rate of gas production (c, h(1 ) ranged from 0.029 to 0.040. The result emphasised that in any evaluation of oat varieties, not only yield and digestibility but also kinetics of digestion or fermentation should be taken into consideration.

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Changes in carbohydrates during growth and development of bajra (Pennisetum typhoides), jowar (Sorghum vulgare) and kangni (Setaria italica)

1972

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Qualitative and quantitative changes in carbohydrate contents have been studied during the growth and development of bajra (Pennisetum typhoides), jowar (S0rghu.m vulgare) and kangni (Setaria italica). Besides traces of glucofructosans, sucrose, glucose and fructose are the principal sugars present in the leaf and stem tissues of all stages of growth. As growth proceeds, water-soluble carbohydrates increase in the stem, attaining a maximum value at flowering and initiation of seed formation and thereafter steadily decline reaching a low value at maturation. Cellulose also increases with growth in bajra and jowar stem. This increase is more marked at early stages of growth. Starch content gradually increases with the simultaneous decrease in free and total reducing sugars in the developing grains. Some fructosans are also synthesised in the grains during their formation and presumably serve as intermediates in the synthesis of starch.

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The Influence of Stage of Maturity on the Feeding-Value of Oat Hay

Cited by 16 publications

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Producción y calidad de forraje de variedades de avena en condiciones de temporal en Zacatecas, México

Producción y calidad de forraje de variedades de avena en condiciones de temporal en Zacatecas, México

Chemical composition,in vitrodigestibility and kinetics of fermentation of whole-crop forage from 18 different varieties of oat (Avena sativaL.)

Changes in carbohydrates during growth and development of bajra (Pennisetum typhoides), jowar (Sorghum vulgare) and kangni (Setaria italica)

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