- Volume 24 Issue 6
DOI QR Code
Effects of Sown Season and Maturity Stage on In vitro Fermentation and In sacco Degradation Characteristics of New Variety Maize Stover
- Tang, S.X. ;
- Li, F.W. ;
- Gan, J. ;
- Wang, M. ;
- Zhou, C.S. ;
- Sun, Z.H. ;
- Han, X.F. ;
- Tan, Z.L.
- Received : 2010.07.14
- Accepted : 2010.11.02
- Published : 2011.06.01
The effects of seedtime and maturity stage on nutritive value of five maize stover varieties, including conventional maize (Kexiangyu 11, CM), fodder maize (Huqing 1, FM), high oil maize (Gaoyou 115, HOM), sweet maize (Kexiangtianyu 1, SM) and waxy maize (Kexiangluoyu 1, WM), were examined based on chemical composition, in vitro gas production and in situ incubation techniques. Maize stover was sampled at d 17 and d 30 after tasseling, and designated as maturity stage 1 and stage 2, respectively. The average dry matter (DM) organic matter (OM), crude protein (CP) and fiber contents were the greatest for HOM, SM and FM, respectively. CM had the highest in vitro organic matter disappearance (IVOMD) and volatile fatty acid (VFA) concentration. The highest ammonia nitrogen (
Maize Stover;Variety;Maturity Stage;Seedtime;Nutritive Value
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