Scientia Agricultura Sinica ›› 2012, Vol. 45 ›› Issue (8): 1661-1666.doi: 10.3864/j.issn.0578-1752.2012.08.023

• RESEARCH NOTES • Previous Articles    

Effects of Maturity Stage on Fermentation Quality of Whole Crop Wheat Silage

 QIN  Meng-Zhen, SHEN  Yi-Xin   

  1. 1.南京农业大学动物科技学院，南京 210095
  • Received:2011-05-30 Online:2012-04-15 Published:2011-08-30

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Abstract: 【Objective】 The changes in fermentation quality and feeding value of whole crop silage of wheat at different maturity stages were studied.【Method】Three wheat cultivars (Xinmai 18, Zhoumai 22, and Huaimai 22) were ensiled by polyethylene bag at milk and dough ripening stages to test the fermentation quality and feeding value.【Result】Whole crop of wheat ensiled at two maturation stages both provided good silage, but the fermentation quality and feeding value of the silages were significantly different between the maturity stages (P＜0.05). The pH, volatile fatty acid (VFA) including acetic acid (AA), prop ionic acid (PA), and butyric acid (BA) concentrations in the silage ensiled at milk ripening stage were significantly lower than that at dough ripening stage, while the lactic acid (LA) content was significantly higher. It indicates that fermentation quality of silage ensiled at the milk ripening stage was better than that at the dough ripening stage. The concentration of neutral detergent fiber (NDF), acid detergent fiber (ADF), water soluble carbohydrates (WSC) and crude protein (CP) of the silage ensiled at dough ripening stage were significantly lower than that at milk ripening stage, but the starch content was significantly higher. Then, feeding value of whole crop silage of wheat at dough ripening stage was better.【Conclusion】At the milk ripening stage, the fermentation quality of whole crop silage was better owing to the higher WSC content, while at the dough ripening stage, the feeding value of whole crop silage was better owing to seeds increasing and starch accumulation.

Key words: whole-crop silage, wheat, maturity, fermentation quality, feeding value

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