Skip to content
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Morphological fractions, chemical composition and in vitro fermentation characteristics of maize stover of five genotypes
Animal, Volume 2, No. 12, Year 2008
Notification
URL copied to clipboard!
Description
Five morphological fractions (leaf blade, leaf sheath, stem, husk and cob) of stover of five maize genotypes, namely waxy, conventional, fodder, sweet and high-oil maize, respectively, were used to test the effects of genotype and morphological fractions on chemical composition and in vitro fermentation characteristics. The waxy maize had a higher (P < 0.05) stem but lower (P < 0.05) leaf blade proportion and fodder maize had a higher (P < 0.05) leaf blade but lower (P < 0.05) leaf sheath proportion than other genotypes, respectively. Maize genotype had a significant effect (P < 0.001) on the chemical composition of stover parts except for organic matter (OM) concentration. Chemical composition of stover parts was affected (P < 0.001) by morphological fractions. The interaction effects between genotype and morphological fraction on the fiber content of stover parts were significant. Over 0.40 and 0.50 of phosphorus (P) and crude protein (CP) of whole-plant maize stover were averagely contributed by leaf blade. Leaf blade, stem and cob contributed over 0.75 of OM, CP, P and fiber in the whole plant. There were significant effects of genotype and morphological fraction on both in vitro gas production parameters and in vitro organic matter disappearance of maize stovers. The genotype and morphological fraction of maize stover and their interaction had significant effects on NH3-N and total volatile fatty acid concentration and the molar proportion of volatile fatty acid in the supernatant after 72 h of incubation except for valeric acid. The present data indicated that the genotype and morphological fraction of maize resulted in variation in the nutritive value of maize stover. © The Animal Consortium 2008.
Authors & Co-Authors
Tang, Shaoxun
China, Beijing
Chinese Academy of Sciences
China, Beijing
University of Chinese Academy of Sciences
Gan, J.
China, Changsha
Hunan Agricultural University
Sheng, L. X.
China, Beijing
Chinese Academy of Sciences
Tan, Zhiliang
China, Beijing
Chinese Academy of Sciences
Tayo, Oluwatoyin G.
Nigeria, Ilishan-remo
Babcock University
Sun, Zhihong
China, Beijing
Chinese Academy of Sciences
China, Beijing
University of Chinese Academy of Sciences
Wang, Min
China, Beijing
Chinese Academy of Sciences
Ren, Guopu
China, Changsha
Hunan Yahua Dairy Industry Co. Ltd.
Statistics
Citations: 28
Authors: 8
Affiliations: 5
Identifiers
Doi:
10.1017/S1751731108003121
ISSN:
17517311
e-ISSN:
1751732X
Research Areas
Genetics And Genomics