Effect of genotype on chemical composition, ruminal degradability and in vitro fermentation characteristics of maize residual plants. Issue 5 (15th January 2014)

• Record Type: Journal Article
• Authors: Zeller, F. M. E.; Edmunds, B. L.; Schwarz, F. J.
• Is Part Of: Journal of animal physiology and animal nutrition. Volume 98:Issue 5(2014)
• Page Start: 982
• Page End: 990
• Publication Date: 2014-01-15
• Subjects: Animal nutrition -- Periodicals; Feeds -- Periodicals; 636.085
• DOI: 10.1111/jpn.12156
• Languages: English
• ISSNs: 0931-2439

Abstract

<abstract abstract-type="main" id="jpn12156-abs-0001"> <title>Summary</title> <p>The objective of this study was to determine the changes to residual plant feeding value of early‐ and late‐maturing maize varieties. The influence of the cell wall carbohydrate composition, in terms of neutral and acid detergent fibre (NDF and ADF) content, NDF and dry matter (DM) degradability, and <italic>in vitro</italic> organic matter digestibility and gas production on the feeding value of a range of maize genotypes, was measured. The different genotypes were allotted into two maturity groups (MG I – early to mid‐early: S210‐S240; MG II – mid‐late to late: S 250‐S280) and harvested at four different harvest dates (depending on the DM content of the kernels). The maize varieties of MG I had lower NDF and ADF contents and higher ruminal DM degradability, <italic>in vitro</italic> digestibility and gas production and thus a higher feeding value than MG II at the same stage of physiological maturity. A strong negative relationship between NDF content and the ruminal DM degradability (<italic>r </italic>= −0.81) was observed. The data indicate that the early‐maturing varieties permit a larger flexibility in harvesting due to a longer period of starch inclusion into the kernel whilst simultaneously maintaining a good supply of rumen‐available fibre. Conclusively, the higher feeding value of the early‐maturing varieties, based on lower NDF and high DM digestibility, permits more flexibility in the harvesting period over the later‐maturing varieties.</p> </abstract>