Características produtivas e nutricionais do feno de trigo cultivado em dois níveis de adubação nitrogenada e estádios de colheita

Wrobel, F.L.; Neumann, Mikael; Leão, Guilherme Fernando Mattos; Horst, Egon Henrique; Ueno, Robson Kyoshi; Carneiro, Murilo Klosovski; Perussolo, L.F.

doi:10.1590/1678-4162-8272

Cited by 2 publications

(3 citation statements)

References 11 publications

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“…The CP and NDF contents serve as two crucial parameters to estimate the feed value of roughage. In the current study, CP content of WCWH decreased when the maturity stage increased, which is consistent with a previous study [ 13 , 17 , 31 ]. Xie et al [ 17 ] found that as plants matured, DM content increased, the rate of photosynthesis decreased and the synthesis of CP inhibited.…”

Section: Discussionsupporting

confidence: 93%

“…These findings may be a result of the fact that protein synthesis in plants needs to be activated by the photosynthetic transport of electrons, which is released via photosynthesis [ 32 , 33 ]. In our study, both NDF and ADF content decreased when the maturity stage increased, which corresponded with the findings of Wrobel et al [ 31 ], who reported that NDF content was lower for WCWH harvested during the dough stage compared to those during the pre-flowering stage. Further, they determined that as plants matured, grains filled with starch, which held a dilution effect on NDF content in the plant [ 34 ].…”

Section: Discussionsupporting

confidence: 92%

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Nutritional Value, Fermentation Characteristics and In Vitro Degradability of Whole Wheat Hay Harvested at Three Stages of Maturity

Lang

Yang

Saleem

et al. 2022

Animals

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The nutritional value of whole crop wheat hay (WCWH) harvested at different maturation stages are different, and its feeding effects on dairy cows have not been thoroughly evaluated. In this study, the in vitro digestibility of whole wheat (Nongda 22) hay harvested during the flowering, late milk and dough stages were evaluated using batch culture technique. The neutral detergent fiber (NDF) and acid detergent fiber (ADF) contents of whole wheat hay decreased by 35.5% and 40.4%, respectively, whereas the non-fibrous carbohydrates (NFC) content increased by 50.3% in WCWH harvested during the dough stage as compared to the flowering stage (p < 0.01). The pH of the fermentation liquid and acetate to propionate ratio was greatest in the wheat harvested during the flowering stage and lowest during the dough stage (p = 0.03), whereas the volatile fatty acid (VFA) concentration was greatest during the dough stage and lowest during the flowering stage (p < 0.01). The dry matter loss (DML) was 9.6% and 6.2% greater (p < 0.01) during the late milk stage than in the flowering or dough stages, and the NDF loss (NDFL; p = 0.01) and ADF loss (ADFL; p < 0.01) was greater in both the flowering and late milk stages. In conclusion, though the content of NDF was lower in the dough stage, and the starch to NFC ratio was greater, we determined that the optimal harvest stage should be the late milk stage due to the greater dry matter digestibility, the relatively greater NFC content and the shorter planting days.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 92%

Nutritional Value, Fermentation Characteristics and In Vitro Degradability of Whole Wheat Hay Harvested at Three Stages of Maturity

Lang

Yang

Saleem

et al. 2022

Animals

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“…Wrobel et al [42] evaluated the production and chemical composition of wheat hay, cv. BRS UMBU produced in Brazil at two harvest stages (pre-flowering and grain dough).…”

Section: Discussionmentioning

confidence: 99%

Effects of Harvest Time on the Yield and Quality of Winter Wheat Hay Produced in Northern Italy

et al. 2020

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The aim of this work was to study the yield and nutritional characteristics of winter wheat hay. A selection of cultivars recommended for three main purposes: grain, whole plant (biomass) and dual purpose (grain and biomass) production were cultivated and harvested from heading to grain dough stages. Yield dry weight (YDW), dry matter (DM) and undigested neutral detergent fiber (uNDF) increased with advancing maturity, ranging from 9 t ha−1, 20 and 11% of DM to 16 t ha−1, 43 and 17% of DM, respectively; while crude protein (CP) and neutral detergent fiber (NDF) decreased from 11 and 59% of DM to 6 and 54% of DM, respectively. Our study showed that dual purpose winter wheat cultivars displayed similar performance of CP, NDF and net energy for lactation, when harvested at heading or grain milk stages. In addition, winter wheat recommended to be harvested as whole plant showed similar values of YDW, sugar and starch contents, when harvested at grain dough and milk stages. These characteristics are strategic in hay production, allowing a more flexible harvesting strategy. These results might be useful to improve the hay production, given useful information on harvest time and improving agricultural sustainability covering the soil in autumn and winter.

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Características produtivas e nutricionais do feno de trigo cultivado em dois níveis de adubação nitrogenada e estádios de colheita

Cited by 2 publications

References 11 publications

Nutritional Value, Fermentation Characteristics and In Vitro Degradability of Whole Wheat Hay Harvested at Three Stages of Maturity

Nutritional Value, Fermentation Characteristics and In Vitro Degradability of Whole Wheat Hay Harvested at Three Stages of Maturity

Effects of Harvest Time on the Yield and Quality of Winter Wheat Hay Produced in Northern Italy

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