Intercropped maize‐soybean silage: Effects on forage yield, fermentation pattern and nutritional composition

2021 ◽  
Author(s):  
Dheyme Cristina Bolson ◽  
Fernando Alberto Jacovaci ◽  
Viviane Carnaval Gritti ◽  
Antônio Vinícius Iank Bueno ◽  
João Luiz Pratti Daniel ◽  
...  
Keyword(s):  
Nutritional Composition ◽  
Forage Yield ◽  
Fermentation Pattern

scholarly journals Forage and tuber yield and nutritional composition of Manihot esculenta Crantz meal with organic fertilization

2018 ◽  
Vol 5 (13) ◽  
pp. 127
Author(s):  
Elda Yam-Chale ◽  
Víctor Díaz-Echeverría ◽  
Addy Chavarría-Díaz ◽  
Iván Oros-Ortega ◽  
Alfonso Chay-Canul ◽  
...  
Keyword(s):  
Manihot Esculenta ◽  
Crude Protein ◽  
Tuber Yield ◽  
Organic Fertilizer ◽  
Nutritional Composition ◽  
Forage Yield ◽  
Crude Protein Content ◽  
Organic Fertilization ◽  
Manihot Esculenta Crantz ◽  
Fertilization Rates

The objective was to evaluate the production and nutritional composition of cassava (Manihot esculenta Crantz) meal under dierent organic fertilization rates. Twenty 10 10 m plots were planted with cassava and fertilized with 0.0, 0.5, 1.0 and 1.5 kg plant-1  of sugarcane lter cake (part of the waste left after processing). The variables measured were fresh and dry forage yield (FFY and DFY), fresh and dry tuber yield (FTY and DTY), meal yield (MY) and their nutritional composition. The results indicate that the organic fertilization signicantly increased the FFY, DFY, FTY, DTY and MY compared to the control. Applying 1.5 kg of organic fertilizer signicantly improved crude protein content (CP, 3.37%). Organic fertilization with 1.5 kg plant-1 of compost improved forage and tuber yield, and CP content. 

scholarly journals Evaluation of Nutritive Values through Comparison of Forage Yield and Silage Quality of Mono-Cropped and Intercropped Maize-Soybean Harvested at Two Maturity Stages

Agriculture ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 452
Author(s):  
Maw Ni Soe Htet ◽  
Jiang-Bo Hai ◽  
Poe Thinzar Bo ◽  
Xiang-Wei Gong ◽  
Chun-Juan Liu ◽  
...  
Keyword(s):  
Organic Acids ◽  
Crop Production ◽  
Dry Matter ◽  
Nutritional Composition ◽  
Forage Yield ◽  
Neutral Detergent Fiber ◽  
Dairy Animals ◽  
Silage Quality ◽  
Highly Correlated

Maize and soybean intercropping is a cereal-legume intercropping pattern that not only increases grain yield but also improves the nutritional value of silage. Experiments were conducted in the summer season to compare the yield and nutritional composition of the forage and silage quality of mono-cropped maize and intercropped maize-soybean harvested at two stages of maturity. The main treatments were one sole crop maize (SM) and four maize-soybean intercropping patterns (one-row maize to one-row soybean (1M1S), one-row maize to two-row soybean (1M2S), one-row maize to three-row soybean (1M3S), and two-row maize to one-row soybean (2M1S). The crops were harvested when the maize reached the milk (R3) and maturity (R6) stages. Results indicated a significant increase in the fresh biomass and dry-matter production of maize fodder alone compared with those of maize intercropped with soybean fodder. After 60 days of ensiling period, silage samples were analyzed for pH, organic acids, dry matter, crude protein (CP), ether extract, neutral detergent fiber (NDF), acid detergent fiber (ADF), and other mineral compositions. All intercropped silages showed higher CP values (1M1S, 12.1%; 1M2S, 12.2%; 1M3S, 12.4%; and 2M1S, 12.1%) than the SM silage (8.7%). Higher organic acids were produced in 1M3S than in the other silages. Correlation data showed that CP was highly correlated with lactic acid but negatively associated with crude fiber, nitrogen-free extract, and NDF. Thus, the intercropping of maize and soybean silage is recommended due its enhanced crop production, nutritional values in dairy animals, and prolific animal feedings and because it was scientifically evaluated as a feed stuff. This study indicated that 1M3S was the most preferable among intercropped silages in terms of nutrient composition.

Forage yield and quality from intercropped barley, annual ryegrass and different annual legumes

1997 ◽  
Vol 52 (3) ◽  
pp. 298-308 ◽  
Author(s):  
D. G. Stout ◽  
B. Brooke ◽  
J. W. Hall ◽  
D. J. Thompson
Keyword(s):  
Forage Yield ◽  
Annual Ryegrass ◽  
Annual Legumes ◽  
Yield And Quality

Non-invasive measurement of a fermentation pattern shift in infants during the first three months of life

2001 ◽  
Vol 120 (5) ◽  
pp. A266-A266
Author(s):  
R BUTLER ◽  
B ZACHARAKIS ◽  
D MOORE ◽  
K CRAWFORD ◽  
G DAVIDSON ◽  
...  
Keyword(s):  
Non Invasive ◽  
Fermentation Pattern ◽  
Invasive Measurement

Nutritional composition of maize husk silage generated from solid state fermentation by Trichoderma viride UP01

2019 ◽  
Vol 51 (6) ◽  
Author(s):  
Thana Somchart ◽  
Anorach Tosawat ◽  
Sorachakula Choke ◽  
Danmek Khanchai
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Trichoderma Viride ◽  
Nutritional Composition

Mapping the snack and drink landscape in a large UK hospital site

2019 ◽  
Author(s):  
Julia Allan ◽  
Maureen Heddle ◽  
Fiona McKenzie ◽  
Susan Webb ◽  
Marie Johnston
Keyword(s):  
Food Choice ◽  
Sugar Content ◽  
Salt Content ◽  
Fat Content ◽  
Nutritional Composition ◽  
Food Retail ◽  
Hospital Site ◽  
Baked Goods ◽  
Calorie Content ◽  
Product Sales

Hospitals offer snacks and drinks for sale to patients, staff and visitors. As food choice is heavily influenced by the options on offer, the present study audited the availability and purchase of snacks and drinks available in all NHS hospital sites across a large UK city. Data on the type and nutritional composition of all single-serve snacks (n=407) and drinks (n=238) available for sale in 76 hospital-based food retail units were collected. Purchasing data were obtained for products sold from a subset of food retail units over 4 weeks (6 units; 68,274 product sales). Single-serve snacks and drinks varied markedly in calorie content (snacks 18-641kcals; drinks 0-270kcals), fat content (snacks 0-39g; drinks 0-9g), sugar content (snacks 0.1g-76g; drinks 0-56g) and salt content (snacks 0.2g-2.9g; drinks 0-1.1g). Baked goods were the least healthy snack option (mean content: 383 kcals, 17g fat, 29g sugar and 0.4g salt). Most of the top selling products were crisps, confectionary, baked goods and hot drinks. Only 5/20 top selling snacks were healthy options. While healthy snacks and drinks are readily available in NHS sites, there is scope to reduce the availability of unhealthy options further and to support consumers to make healthier choices.

Analysis of muscular nutritional composition in farmed Leuciscus spp. and their hybrids in a low saline-alkaline pond

2017 ◽  
Vol 24 (2) ◽  
pp. 332 ◽  
Author(s):  
Yumei CHANG ◽  
Hao YAN ◽  
Baofeng SU ◽  
Bo SUN ◽  
Limin ZHANG ◽  
...  
Keyword(s):  
Nutritional Composition
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