Ensilability and silage quality of different grasses and legumes | Aptitude a l'ensilage et qualite d'ensilage des graminees et des legumineuses
2006
Wyss, U. (Station de recherche Agroscope Liebefeld-Posieux ALP, Posieux (Switzerland))
The ensilability and the silage quality of seven grasses and three legumes from the first, second and fourth cut was investigated. The forage was pre-wilted to 30 to 35% DM, short chopped and ensiled in laboratory silos. Ash, protein, fibre and sugar content as well as buffering capacity were different between the plant species. As a result, the fermentability coefficients varied between 36 and 72. The forage of the first cut had the highest values and the forage of the forth cut the lowest ones. Furthermore, the fermentability coefficients of the legumes were lower compared to the grasses. But also within the grasses there were differences. The ray-grasses, which had the highest sugar contents, had on average higher values (56) than cocksfoot, which only had an average value of 39. Concerning the legumes, luzerne had lower values (38), than white and red clover (47 and 45). All silages of the first cut had a good to a very good fermentation quality. The silages of the fourth and mainly of the second cut had an inferior quality. The relation between the fermentability coefficients and the fermentation quality (DLG-points) was not so high. A higher relation was found between the sugar content as well as between the fibre content and the fermentation quality. Silages of good quality can also be produced with white and red clover. The silages with luzerne and cocksfoot showed the lowest fermentation quality.
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