Estudio comparado de las características y valor nutritivo de los ensilados de planta entera y de tallos 4-hojas de maíz híbrido detallo azucarado E-10

  1. Treviño, J. 1
  2. Caballero, R. 1
  3. Gil, J. 1
  1. 1 Instituto de Alimentación y Productividad Animal (C.S.I.C). Madrid.
Journal:
Pastos: Revista de la Sociedad Española para el Estudio de los Pastos

ISSN: 0210-1270

Year of publication: 1978

Volume: 8

Issue: 1

Pages: 151-157

Type: Article

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Abstract

Study was carried out in order to compare the quality, chemical composition, digestibility and energetic valué of sweet stover maize silage (Spanish hybrid maize) vs. maize silage. The pH, ammonia nitrogen content (as % of total nitrogen) and butyric acid content were very similar in both types of silages but lactic acid concentration was higher in the silage made with stover maize. Chemical composition varied significantly (P = 0,01) from one to another. Organic matter digestibility (71.0 % vs. 62.9 %) and energy valué (0.76 F.U. vs. 0.57 F.U.) were significantly (P = 0.01) higher in maize silage than in stover maize silage.

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