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Composition and aerobic stability of silages made from whole wheat or from ears or stems of wheat at two growth stages
Author(s) -
Ashbell Gilad,
Theune Hans H.,
Sklan David
Publication year - 1984
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740350405
Subject(s) - silage , composition (language) , crop , agronomy , food science , biology , chemistry , zoology , philosophy , linguistics
Silages were made from whole crop wheat and from separated ears and stems at two stages of growth. The stability of the silage during exposure to air was also studied. Fresh material, ears and stems harvested at the milk and dough stage, and silage and aerobic post‐silage exposure material of whole wheat plants were examined. Large differences were recorded in composition between the different parts in the fresh crop; material with 11% crude fibre and 81% digestibility in vitro was obtained from ears at the dough stage compared to 14.5% crude fibre and 75% digestibility at the milk stage. Material harvested at the dough stage was the most stable during silage and in the aerobic post‐silage exposure. The composition and amino acid content of silages is reported together with microfloral counts in crop, silages and after exposure to air.