Effect of grain maturity stage on the quality of sorghum BRS-610 silages

Abstract

The quality of sorghum BRS-610 silages in seven stages of grain maturity, between the milky and dry stage, for determination of the ideal moment of ensilage was evaluated. The silos were open after 56 days of fermentation. The values for dry matter of silages increased from 199 to 473g/kg or from 19.9 to 47.3%, with the advance of stage maturity of grains. As for the quality of fermentation, the silages may be classified as excellent quality in every stage of maturity. The lower values of neutral detergent fiber, 539g/kg or 53.9%, and acid detergent fiber, 307g/kg or 30.7%, were observed between the milky/dough to dough/dent stages. Regression analysis indicated an increase in values of lignin − 0.3 unit por stage − and reduction in values of in vitro dry matter digestibility − -2.5 units por stage − with the advance of the grain's stage maturity.

The effects of epiphytic microbiota and chemical composition of Italian ryegrass harvested at different growth stages on silage fermentation

“…A similar result was shown by Zhao et al ., 28 such that silage made from the late growth stage of Napier grass showed a higher NH 3 ‐N content than that in the early growth stage. It has been reported that the activity of plant proteases becomes greater at a more mature stage of forage 33 . Thus, in the present study, a high activity of plant proteases in DS may be responsible for the high NH 3 ‐N content of silages made from irradiated DS.…”

“…The presence of NH 3 ‐N reflects the degradation of protein caused by plant enzymes, clostridia or other proteolytic microbes 33 . Compared to the epiphytic microbiota of DS, the epiphytic microbiota of FS caused a higher NH 3 ‐N content in FF and FD and Fig.…”

High-moisture sorghum grain silage with low- and high-tannin contents for weanling piglets

“…------Phase I (0 to 8 days)-------------Phase II (9 to 20days)------------Phase III (21 to 30days)----- silage mass compared to other acids, improves the anaerobic stability phase of ensiling process, helping on control of spoilage bacteria, since pH lowering favors the faster change of bacteria profile, reducing proteolysis, protein deamination, promoting the best use of soluble carbohydrates and resulting in an increased retention of silage nutrients (PODKÓWKA & PODKÓWKA, 2011). Butyric acid levels reported in silages corroborated those found by FARIA JÚNIOR et al (2011), which reported values between 0.2% to 2.5%, values indicative of good fermentation and preservation of silage since population of Costridium spp., largest producer of acid in question, probably had its growth inhibited due to pH lowering, ensuring better quality of silage. Regarding acetic and propionic acids, these remained at intermediate levels between the lactic and butyric acids, values that agreed with FRANÇA et al (2011) study, that used different sorghum hybrids as silage.…”

Separating the chemical and microbial factors of oat harvested at two growth stages to determine the main factor on silage fermentation

“…The NH 3 ‐N content of all silages was lower than 100 g kg −1 TN, indicating that protein was not vigorously degraded by plant enzymes, clostridia or other proteolytic micro‐organisms during ensiling (Faria Júnior et al, 2011). Regardless of microbial factors, silage made from HS (H‐H and M‐H) presented higher NH 3 ‐N content than that from MS, which was inconsistent with the result of Zhao, Yin, Wang, et al (2021) that high NH 3 ‐N was exhibited at the advanced growth stage.…”