Effect of maize (Zea mays L.) genotypes, harvesting stages and ensiling periods on fermentation and nutritional value of silage

Le résumé fourni par la source

The current study was aimed at evaluating the effect of genotypes (G), harvesting stages (HS), and ensiling periods (EP) on fermentation quality, nutritional value, and in vitro digestibility of organic matter in maize silage. Three factors were studied in a 3 × 2 × 3 factorial randomized complete block design: G (Kuleni, Jibat, and Kolba), HS (milk and dough stage), and EP (4, 6, and 8 weeks (W)). Color, aroma, texture, temperature, pH, mold, and dry matter loss of the maize silage showed significant variation (p < 0.05) in the G × HS × EP interaction effect. The Jibat variety harvested at the dough stage and ensiled for 6 W had better (p < 0.05) color, aroma, and texture silage quality. The Kuleni variety harvested at the dough stage and ensiled for 4 W and 8 W had a higher (p < 0.05) pH value and dry matter loss of the silage, respectively. The G × HS × EP interaction has a significant (p < 0.05) effect on partial dry matter (PDM), ash, crude protein (CP), and metabolizable energy, but neutral detergent fiber, acid detergent fiber, and organic matter digestibility showed no significant variation (p > 0.05). The PDM was higher (p < 0.05) in the Kuleni variety harvested at the dough stage and ensiled for 4 W, while the value of the CP was higher (p < 0.05) in the Kolba variety harvested at the milk stage and ensiled for 8 W. Jibat and Kolba are the two varieties of maize that are suitable for silage. As the ensiling period increased, the in vitro digestibility of organic matter improved, but ensiling for four weeks is important to avoid dry matter losses.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.