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Managing the variety and maturity stage at harvest of oat hay (Avena sativa L.) can improve the nutritional value of forage and therefore performance response of animals. The objective was to evaluate the effect of feeding oat hay varieties harvested at two stages of maturity on the productive behavior of sheep. The study was carried out in the north-western state of Chihuahua, Mexico. The hypothesis, oat hay harvested at physiological maturity has a higher proportion of grain that improves the nutritional value of forage and body weight gain in animals. Oat varieties Cuauhtemoc, Mennonite and Bachiniva were harvested for hay at milk-dough grain (M-Dough) and physiological maturity (F-Maturity) stages. Seventy-two ewe lambs weighing 21.2 ± 3.7 kg were blocked by weight and feeding ad libitum for 63 d, with a ration composed of 65 % oat hay and 35 % concentrate. There was used a randomized complete blocks design with 3 x 2 factorial arrangement between variety and maturity stage. The chemical composition of the forage was similar between oat varieties. There was not effect of variety and maturity stage on performance ewe lambs. The dry matter intake, daily weight gain and feed/gain in M-Dough and F-Maturity were 1.03 and 1.01 kg, 119 and 130 g, and 9.6 and 8.9 kg-1 d-1, respectively. The lack of response in animals was attributed to the similar chemical composition in forages. Although oats harvested in M-Dough improved (P<0.05) the digestibility of dietary nutrients than oat harvested in F-Maturity, the response in animals was not significant.

Alimentación de ovinos con heno de avena cosechado en dos etapas de madurez en el noroeste de Chihuahua, México