Nutritive value of different varieties and morphological fractions of oats harvested at the soft dough stage

2007 ◽  
Vol 47 (4) ◽  
pp. 188-196 ◽  
Author(s):  
Fekede Feyissa ◽  
Adugna Tolera ◽  
Solomon Melaku
Keyword(s):  
Nutritive Value ◽  
Dough Stage

NUTRITIVE VALUE OF WHOLE CROP SILAGE MADE FROM SEVEN CEREAL CULTIVARS

1977 ◽  
Vol 57 (3) ◽  
pp. 537-542 ◽  
Author(s):  
D. A. CHRISTENSEN ◽  
B. D. OWEN ◽  
G. STEACY ◽  
J. P. MTIMUNI ◽  
W. L. CROWLE
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Nutritive Value ◽  
Energy Levels ◽  
Wheat Cultivars ◽  
Barley Cultivars ◽  
Oat Cultivars ◽  
Voluntary Intake ◽  
Dough Stage ◽  
Cereal Cultivars

Seven cultivars of barley, oats and wheat were harvested at the mid-dough stage and stored in polyethylene-covered experimental silos of 700-kg capacity. Four steers weighing about 200 kg were fed each type of silage in order to determine voluntary intake and digestibility of energy and protein. The silages averaged 36.6% dry matter and 12.5% crude protein, with the wheat and barley silages containing significantly more protein than oat silage (P < 0.05). Digestibility of energy averaged 65.4%. The wheat and barley cultivars tended to contain higher digestible energy levels than oat cultivars. Digestibility of crude protein averaged 68.5% with no significant differences. Voluntary intake of dry matter (DMg/Wkg.75) was higher (P < 0.05) in oats than barley or most wheat cultivars. Intake of Glenlea wheat equalled Fraser oats and the unlicenced 1863–4 oat cultivar.

CONTRIBUTION AND NUTRITIVE VALUE OF THE MAJOR PLANT COMPONENTS OF OATS THROUGH PROGRESSIVE STAGES OF DEVELOPMENT

1973 ◽  
Vol 53 (2) ◽  
pp. 251-256 ◽  
Author(s):  
M. R. KILCHER ◽  
J. E. TROELSEN
Keyword(s):  
Avena Sativa ◽  
Crude Protein ◽  
Nutritive Value ◽  
The Other ◽  
Whole Plant ◽  
Digestible Organic Matter ◽  
Dough Stage ◽  
Stem Lignin ◽  
Plant Components

Two oat (Avena sativa L.) cultivars, Harmon and Sioux, and an unlicensed cultivar of Avena orientalis L., referred to as "Yorkton," were harvested at the early leaf, before boot, boot, headed, early bloom, late bloom, milk, dough, and ripe stages. Yorkton gave smaller yields than the other two cultivars at all stages after heading, but was slightly more leafy. Percent leaves by weight for all cultivars varied from near 90% in first cut to about 14% when ripe. Crude protein of leaves declined from 30 to 6% over the nine cuttings whereas that of stems went from 24 to 5%. Leaf lignin increased from 35 to 50% through the whole range of growth whereas stem lignin increased more rapidly from 45 to 70% in a shorter period of time. Leaves had 20% more energy than did stems. They were also 10% more digestible as determined by in vitro digestible organic matter. As whole plant feed there was no advantage in delaying harvest beyond the milk to soft dough stage.

NUTRITIVE VALUE OF WHOLE CROP CEREAL SILAGES

1977 ◽  
Vol 57 (4) ◽  
pp. 803-805 ◽  
Author(s):  
D. A. CHRISTENSEN ◽  
G. STEACY ◽  
W. L. CROWLE
Keyword(s):  
Dry Matter ◽  
Nutritive Value ◽  
Corn Silage ◽  
The Other ◽  
Digestible Energy ◽  
Voluntary Intake ◽  
Dough Stage

Voluntary intake and digestibility of protein, dry matter and energy of nine cereal silages were determined using 200-kg steers. Digestible energy intakes were lower for spring rye (Gazelle) and tillering corn silage (Stewart Multi T) than for wheat, oats, barley and non-tillering corn silages (Pride R102). Intake of DE was highest for Neepawa wheat silage. The tillering corn was less mature (16.0% dry matter) than the other cereals which were harvested at the mid-dough stage. Digestibility of protein was significantly lower in the rye and corn silages than in the other silages.

scholarly journals Conservation Characteristics and Nutritive Value of Sunflower Silages as Affected by The Maturity Stages and Fibrolytic Enzymes

2016 ◽  
Vol 4 (6) ◽  
pp. 464 ◽  
Author(s):  
Sibel Erdoğan ◽  
Murat Demirel
Keyword(s):  
Lactic Acid ◽  
Crude Protein ◽  
Dry Matter ◽  
Nutritive Value ◽  
Enzyme Treatment ◽  
Maturity Stage ◽  
Fibrolytic Enzymes ◽  
Structural Carbohydrate ◽  
Silage Quality ◽  
Dough Stage

Silage quality and nutritive value of sunflower silages ensiled with different level of fibrolytic enzymes at blooming, milk and dough stages were investigated. Fibrolytic enzyme complex (Viscozyme® L, V2010 Sigma Novozyme) was applied 0, 1, 1.5 and 2.5 ml/kgDM at ensiling. The dry matter (DM) yield increased with each increment of the maturity stage. Dry matter (DM), ether extract (EE) and crude cellulose (CC) contents of silages increased also in each delay in harvesting, while crude protein (CP), NDF and ADF contents of silages were the highest in blooming stage. The pH was higher in sunflower silage harvested at dough stage when compared to blooming stage, while acetic, propionic and butyric acid concentrations were all higher in blooming stage, although there were no differences in lactic acid concentrations among harvesting periods. Although silage structural carbohydrate composition was not significantly affected by any enzyme dose, Dose III enzyme treatment at the dough was associated with the highest concentration of lactic acid. Overall, there was no profound effect of enzyme supplementation on nutritive value and silage characteristics of sunflower silage.

THE EFFECT OF TYPE OF SILO AND FORMIC ACID PRESERVATION ON THE NUTRITIVE VALUE OF BARLEY, WHEAT AND OAT SILAGES FOR GROWING HEREFORD STEERS

1982 ◽  
Vol 62 (1) ◽  
pp. 155-162 ◽  
Author(s):  
A. R. HINGSTON ◽  
DAVID A. CHRISTENSEN
Keyword(s):  
Formic Acid ◽  
Nutritive Value ◽  
Protein Digestibility ◽  
Digestible Energy ◽  
Whole Plant ◽  
Lower Protein ◽  
Farm Scale ◽  
Lower Maximum ◽  
Almost All ◽  
Dough Stage

Two experiments with growing Hereford steers were conducted to evaluate four varieties of cereals preserved as plain silage, formic-acid-treated silage or ground and pelleted field-cured forage; and to compare farm-scale bunker silos with experimental, 1.1-m diam. steel culvert silos. In the first experiment, Bonanza barley, Glenlea and Wascana wheats, and Fraser oats were harvested at the mid-dough stage and stored as whole plant silage in steel culvert silos or were field-dried, baled and subsequently hammer-milled and pelleted. Bonanza barley, Wascana durum and Glenlea wheat silages had similar energy and protein digestibilities, while Fraser oat silages had less. Grinding and pelleting of the sun-cured cereal forages reduced digestibility by 9% but increased voluntary intakes of dry matter and digestible energy by over 40% and 25%, respectively. Grinding and pelleting removed almost all variation in intake due to cultivars. The addition of formic acid resulted in lower maximum silo temperatures, lower pH and increased nutrient recoveries from the silos. However, cereal silages treated with formic acid did not have significantly different nutrient digestibilities compared with the untreated silages. In the second experiment, Bonanza barley, Wascana wheat and Fraser oats were ensiled in steel culvert experimental silos or in 100-tonne capacity wooden bunker silos. These six silages were each fed to four 200-kg steers. As in exp. 1, Fraser oat silages had significantly lower protein and energy digestibilities; however, Fraser oat silages also had the highest dry mater intakes resulting in equal digestible energy intakes for the three cultivars of silage. Differences between silo types in digestibility and intake were not significant. There was a lower crude protein digestibility of Wascana wheat silage stored in a bunker silo, which was probably due to the high temperature in the Wascana bunker silo which may be attributed to its low moisture content. It was concluded, however, that the experimental silos were useful for purposes of silage evaluation and would produce silage similar to good quality farm-produced silage. Key words: Cattle, cereal silage, formic acid, silo type

YIELD AND NUTRITIVE VALUE OF WHOLE-PLANT CEREALS AT A SILAGE STAGE

1974 ◽  
Vol 54 (4) ◽  
pp. 621-624 ◽  
Author(s):  
J. N. TINGLE ◽  
W. K. DAWLEY
Keyword(s):  
Spring Wheat ◽  
Crude Protein ◽  
Dry Matter ◽  
Nutritive Value ◽  
Triticum Aestivum L ◽  
Hordeum Vulgare L ◽  
Protein Levels ◽  
Whole Plant ◽  
Dough Stage ◽  
Cereal Cultivars

Ten cereal cultivars and two cereal mixtures were sown at two locations in 3 yr to determine the effects of species, cultivar and location on dry matter (DM) yield, protein and digestibility levels at the soft-dough stage. Jubilee barley (Hordeum vulgare L.) and a 40:60 mixture of Glen oats (Avena sativa L.) and Jubilee barley, respectively, produced significantly higher DM yields than Warrior and Piroline barley and Pitic 62 spring wheat (Triticum aestivum L.). Rosner triticale (Triticosecale Whitmack) was lower yielding than all cultivars except Warrior at one location. The average DM digestibility and protein levels for barley exceeded those for oats by 6.5 and 1.4 units, respectively. Likewise, the actual values for Pitic 62 spring wheat were 8.2 digestible units and 1.1 protein units above those of oats. Rosner triticale was intermediate between oats and barley for digestibility and crude protein. Jubilee in mixture with Glen produced more digestible DM than Pitic 62, Rosner, Sioux, Glen, Warrior and Piroline sown alone.

scholarly journals YIELD AND NUTRITIVE VALUE OF CORN, BARLEY, WHEAT, AND FORAGE OATS AS SILAGE FOR LACTATING DAIRY COWS

1973 ◽  
Vol 53 (2) ◽  
pp. 245-250 ◽  
Author(s):  
P. L. BURGESS ◽  
J. W. G. NICHOLSON ◽  
E. A. GRANT
Keyword(s):  
Body Weight ◽  
Dairy Cows ◽  
Milk Production ◽  
Dry Matter ◽  
Nutritive Value ◽  
Corn Silage ◽  
Lactating Dairy Cows ◽  
Feeding Value ◽  
Feeding Trials ◽  
Dough Stage

Whole crops of corn, barley, wheat, and forage oats were ensiled and fed as the sole forage to 48 milking cows in two 12-wk feeding trials. In the first experiment corn (25.1% dry matter (DM)) harvested in the early dent stage, barley (34.2% DM), and forage oats (27.6% DM) harvested in the dough stage were compared. Holstein cows fed the three silages averaged 22.6, 19.7, and 18.7 kg of 4% fat-corrected milk per day and consumed 1.67, 1.82, and 1.85 kg of silage DM per 100 kg body weight, respectively. In the second experiment, cows fed wheat (35.7% DM), barley (29.8% DM), or forage oat (27.0% DM) silage harvested in the dough stage produced 21.2, 23.3, and 22.1 kg fat-corrected milk daily and consumed 1.75, 1.71, and 1.62 kg silage DM per 100 kg body weight, respectively. Corn silage DM intake was lower (P < 0.01) but more efficiently utilized for milk production (P < 0.01) than barley or forage oats, whereas wheat, barley, and forage oat silages were similar in feeding value. In experiment I, rumen acetate increased and butyrate decreased with corresponding increases in forage fiber content. Propionate levels were unaffected by the kind of forage, whereas blood urea nitrogen was highest for cows fed forage oats in both experiments.

scholarly journals Effect of grain maturity stage on the quality of sorghum BRS-610 silages

2011 ◽  
Vol 63 (5) ◽  
pp. 1215-1223 ◽  
Author(s):  
W.G Faria Júnior ◽  
L.C Gonçalves ◽  
G.O Ribeiro Júnior ◽  
W.T.V Carvalho ◽  
R.M Maurício ◽  
...  
Keyword(s):  
Dry Matter ◽  
Nutritive Value ◽  
Neutral Detergent Fiber ◽  
Maturity Stage ◽  
Dry Matter Digestibility ◽  
Dough Stage ◽  
The Ideal

The quality of sorghum BRS-610 silages in seven stages of grain maturity, between the milky and dry stage, for determination of the ideal moment of ensilage was evaluated. The silos were open after 56 days of fermentation. The values for dry matter of silages increased from 199 to 473g/kg or from 19.9 to 47.3%, with the advance of stage maturity of grains. As for the quality of fermentation, the silages may be classified as excellent quality in every stage of maturity. The lower values of neutral detergent fiber, 539g/kg or 53.9%, and acid detergent fiber, 307g/kg or 30.7%, were observed between the milky/dough to dough/dent stages. Regression analysis indicated an increase in values of lignin - 0.3 unit por stage - and reduction in values of in vitro dry matter digestibility - -2.5 units por stage - with the advance of the grain's stage maturity. The ensilage of sorghum BRS-610 between the milky/dough and dough stage ensure very good fermentation and nutritive value of silage.

Nutritive Value of the Banana

1919 ◽  
Vol 87 (2252supp) ◽  
pp. 139-139
Keyword(s):  
Nutritive Value
Sign in / Sign up

Export Citation Format

Share Document