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Ensiling whole wheat at various maturation stages: Changes in nutritive ingredients during maturation and ensiling and upon aerobic exposure
Year:
1985
Authors :
אשבל, גלעד
;
.
Volume :
33
Co-Authors:
Ashbell, G., Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Theune, H.H., Institute of Grassland and Forage Research, Federal Research Centre of Agriculture, Braunschweig, Germany
Sklan, D., Hebrew University of Jerusalem, Faculty of Agriculture, Rehovot 76100, Israel
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From page:
1
To page:
4
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Total pages:
4
)
Abstract:
Whole wheat plants were ensiled at four maturation stages, shooting, flowering, milk, and dough ripeness, in order to study changes in nutritive ingredients. Amino acids and microflora were determined in the fresh material and following ensilage and aerobic exposure. In fresh material dry matter content ranged from 20.1 to 40.4%, crude protein 13.6 to 6.3%, crude fiber 24.0 to 36.5%, water-soluble carbohydrates 13.3 to 28.1%, and in vitro digestibility of organic matter 76.7 to 63.0%, according to maturation stage. All stages yielded good silage. The most marked changes in nutritive ingredients and yield were between the flowering and milk ripeness stages. The highest water-soluble carbohydrate concentration (28.1%) was found at the milk stage. Crude protein decreased during maturation, but maximal crude fiber was recorded at the milk stage. Lactic acid in silage ranged between 2.0 and 6.5% of dry matter. All the silages were stable to aerobic exposure. Amino acid concentration decreased during maturation, parallel with the crude protein. Arginine was found at highest concentrations in the fresh material, where most of the amino acids were in the bound form. However, most of the amino acids were in the free form in the silage and after aerobic exposure. Glutamine and asparagine were detected in the free form only. The results suggest that the milk ripeness stage was most suitable for wheat ensiling. © 1985 American Chemical Society.
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סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
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ID:
22862
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:54
Scientific Publication
Ensiling whole wheat at various maturation stages: Changes in nutritive ingredients during maturation and ensiling and upon aerobic exposure
33
Ashbell, G., Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Theune, H.H., Institute of Grassland and Forage Research, Federal Research Centre of Agriculture, Braunschweig, Germany
Sklan, D., Hebrew University of Jerusalem, Faculty of Agriculture, Rehovot 76100, Israel
Ensiling whole wheat at various maturation stages: Changes in nutritive ingredients during maturation and ensiling and upon aerobic exposure
Whole wheat plants were ensiled at four maturation stages, shooting, flowering, milk, and dough ripeness, in order to study changes in nutritive ingredients. Amino acids and microflora were determined in the fresh material and following ensilage and aerobic exposure. In fresh material dry matter content ranged from 20.1 to 40.4%, crude protein 13.6 to 6.3%, crude fiber 24.0 to 36.5%, water-soluble carbohydrates 13.3 to 28.1%, and in vitro digestibility of organic matter 76.7 to 63.0%, according to maturation stage. All stages yielded good silage. The most marked changes in nutritive ingredients and yield were between the flowering and milk ripeness stages. The highest water-soluble carbohydrate concentration (28.1%) was found at the milk stage. Crude protein decreased during maturation, but maximal crude fiber was recorded at the milk stage. Lactic acid in silage ranged between 2.0 and 6.5% of dry matter. All the silages were stable to aerobic exposure. Amino acid concentration decreased during maturation, parallel with the crude protein. Arginine was found at highest concentrations in the fresh material, where most of the amino acids were in the bound form. However, most of the amino acids were in the free form in the silage and after aerobic exposure. Glutamine and asparagine were detected in the free form only. The results suggest that the milk ripeness stage was most suitable for wheat ensiling. © 1985 American Chemical Society.
Scientific Publication
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