Effect of Forage Processor Roll Gap Width and Storage Length on Fermentation Profile, Nutrient Composition, Kernel Processing Score, and Starch Disappearance of Whole-Plant Maize Silage Harvested at Three Different Maturities

Benjamin A. Saylor, Cody L. McCary, E. Cole Diepersloot, Celso Heinzen, Matheus R. Pupo, Jéssica O. Gusmão, Lucas G. Ghizzi, Halima Sultana and Luiz F. Ferraretto
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Benjamin A. Saylor: Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, WI 53706, USA
Cody L. McCary: Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA
E. Cole Diepersloot: Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, WI 53706, USA
Celso Heinzen: Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, WI 53706, USA
Matheus R. Pupo: Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, WI 53706, USA
Jéssica O. Gusmão: Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA
Lucas G. Ghizzi: Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA
Halima Sultana: Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA
Luiz F. Ferraretto: Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, WI 53706, USA

Agriculture, 2021, vol. 11, issue 7, 1-22

Abstract: Our objective was to assess the effect of forage processor roll gap width and storage length on fermentation, nutrient composition, kernel processing score (KPS), and ruminal in situ starch disappearance (isSD) of whole-plant maize silage harvested at different maturities. Samples from a single maize silage hybrid at three harvest maturities (1/4, 1/2, and 3/4 kernel milk line (early, intermediate, and late, respectively)) processed with two roll gap widths (1 and 3 mm) were collected and stored in quadruplicate vacuum pouches for 0, 30, 120, or 240 d. Lactic acid concentrations were greater, and pH was reduced in early and intermediate maturity silage compared to late maturity silage. Ruminal isSD was greatest for early maturity silage, intermediate for the intermediate maturity silage, and lowest for the late maturity silage, but differences in isSD due to maturity were diminished after prolonged storage. Kernel processing score was greatest in late maturity silage processed through a 1 mm roll gap and lowest in late maturity silage processed through the 3 mm roll gap. For early and intermediate maturity silages, no differences in KPS were observed between the two roll gap widths. Minimal effects of maturity and roll gap width on fatty acids (FA) and amino acids (AA) were observed. Concentrations of total AA decreased as storage length progressed. Results support the premise that the silo is a dynamic system that undergoes numerous chemical changes throughout the storage period.

Keywords: maize silage; maturity; roll gap; storage length; kernel processing; fatty acids; amino acids (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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