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Forage Quality of Maize Genotypes Selected for Extreme Fiber Concentrations
Author(s) -
Wolf D. P.,
Coors J. G.,
Albrecht K. A.,
Undersander D. J.,
Carter P. R.
Publication year - 1993
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/cropsci1993.0011183x003300060046x
Subject(s) - stover , forage , neutral detergent fiber , biology , lignin , fiber , agronomy , hybrid , poaceae , corn stover , zoology , crop , botany , food science , chemistry , fermentation , organic chemistry
An understanding of the factors and relationships affecting wholeplant digestibility is needed to improve the nutritional quality of maize ( Zea mays L.) forage. The objectives of this study were to: (i) determine the ranges among 24 maize genotypes for fiber composition and digestibility of stover and whole‐plant forage, and (ii) determine the relationships between fiber composition and digestibility. Twenty‐four S 0.1 families (S 0 ‐derived families in S 1 ) exhibiting a range in neutral detergent fiber (NDF) and lignin at mid‐flower, were testcrossed to two commercial inbred lines (FR23 and LH74) to form two groups of F 1 hybrids. A third experimental group was created by self‐pollinating the S 0.1 families to form S 0.2 families. These germplasms were evaluated in three Wisconsin environments. Ranges in S 0.2 family means for fiber and digestibility were: NDF, 439 to 582 g kg −1 for the whole plant and 579 to 654 g kg −1 for the stover; and in vitro true digestibility (IVTD), 714 to 820 g kg‐1 for the whole plant and 689 to 757 g kg −1 for the stover. Narrower ranges were observed among LH74 and FR23 testcrosses. For S 0.2 families, correlation coefficients for stover IVTD with stover NDF and lignin were −0.76 and −0.85, respectively. Correlation coefficients for whole‐plant IVTD with stover IVTD and lignin of S 0.2 families were 0.44 and −0.49, respectively. The results of this study show that (i) significant variation exists for nutritional quality traits of the stover and whole‐plant forage and (ii) stover quality is an important factor influencing whole‐plant nutritional quality within the germplasm studied.