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Structural Composition and in vitro Dry Matter Disappearance of Brown Midrib Corn Residue 1
Author(s) -
ElTekriti Ramadhan A.,
Lechtenberg V. L.,
Bauman L. F.,
Colenbrander V. F.
Publication year - 1976
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1976.0011183x001600030017x
Subject(s) - lignin , dry matter , stover , rumen , biology , hybrid , composition (language) , botany , residue (chemistry) , agronomy , zoology , horticulture , field experiment , fermentation , food science , biochemistry , linguistics , philosophy
The purpose of this research was to determine the effect of the brown midrib‐3 ( bm3 ) gone on lignin percentage and in vitro dry matter disappearance of corn ( Zea mays L.) stems and leaves sampled after grain harvest. Brown midrib‐3 and nearly isogenic normal corn hybrids were grown under field conditions at two locations and sampled at approximately 3, 6, and 9 weeks after grain harvest. An additional normal source represented by a commercial hybrid was also grown at one location. The stover portion of the plants was separated into leaves and stems. Samples were analyzed for structural composition and in vitro dry matter disappearance (IVDMD) using detergent solution and rumen fermentation techniques. The lignin percentage in leaves averaged 5.8 and 7.1% for bm3 and normal plants at the first location. IVDMD of the leaves at this location averaged 57.1 and 49.8%. Lignin percentage in stems averaged 5.4 and 11.6% for bm3 and normal plants. IVDMD of stems averaged 59.2 and 43.0%. The composition of commercial hybrid plants was similar to that of normal plants. At the second location, leaf lignin averaged 6.6 and 8.1% and IVDMD was 56.0 and 50.2% for bm3 and normal genotypes. Lignin averaged 7.0 and 12.4% and IVDMD averaged 50.1 and 39.0% for bm3 and normal stems. Lignin percentage increased and IVDMD decreased after grain harvest. However, differences between bm3 and normal genotypes were nearly as great at the last sampling as at the first, indicating that the differences in composition and digestibility of corn stover caused by the bm3 gene persist in the plant residue long after the grain has been harvested.