Quality of Forage as Affected by Post-Harvest Storage and Processing

Moser, Lowell E.

doi:10.2135/1980.cropquality.c9

Cited by 18 publications

(8 citation statements)

References 10 publications

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“…However, preservation of forage generally decreases its nutritive value and quality through respiration, leaf loss, and oxidation (McDonald, 1981). If ensiled, fermentation losses and nutrient losses associated with moisture losses (effluent) are also important factors (Moser, 1980; McDonald, 1981).…”

Section: Resultsmentioning

confidence: 99%

Intake and Digestibility of Big Bluestem Hay and Baleage

Burns

Fisher

2012

Crop Science

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Big bluestem {Andropogon gerardi Vitman) has potential to be a source of preserved forage for the mid-Atlantic Region. This 3-yr study compares its preservation as hay, direct-cut (DC) baleage, and wilted (WT) baleage when harvested in the late-boot to heading stage. The DC baleage averaged 373 g kg-^ dry matter (DM) and WT averaged 536 g kg"i DM. The DC baleage had a pH of 5.2 vs. 5.6 (P = 0.06) for the WT. Steer {Bos taurus) intakes of the DC and WT baleage were similar (1.72 kg per 100 kg body weight) and greater (P = 0.07) than intake of hay (1.52 kg per 100 kg body weight). Apparent total tract DM digestibility was greater (P = 0.03) for hay (545 g kg"") than the similar (504 g kg^'') baleage treatments. Steers selected a diet with greater in vitro true DM disappearance (71 g kg-1) and not altered by preservation method. Rumination chews per day and chews per minute and total number of boluses per day were greater (P < 0.10) for DC baleage, reflecting its greater (P = 0.07) DM intake.

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Section: Resultsmentioning

confidence: 99%

Intake and Digestibility of Big Bluestem Hay and Baleage

Burns

Fisher

2012

Crop Science

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“…The reduction in CP content observed in both evaluated environments from the time of cutting up to 30 days after baling, is caused by proteolysis resulting from the respiratory activity still present in the plants after cutting. This process occurs naturally, and the presence of water causes the proteolysis to occur very quickly, so the extent of degradation is influenced by the drying time (MOSER, 1980). Therefore, the rapid dehydration of forage decreases proteolysis, as causes inactivation of the proteases, which are the enzymes that break peptide bonds between the amino acids of the proteins.…”

Section: Discussionmentioning

confidence: 99%

Dehydration curve, gas exchange, and nutritional value of Bermuda grass hay under different conditions of storage

Machado

Neres

Castagnara

et al. 2019

SCA

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The aim of this study was to characterize the dehydration curve and, gas exchange of bermudagrass (Cynodon dactylon L.) as well as the nutritional value of hay under different conditions of storage. The dehydration curve was evaluated at 7 time point (0, 13, 18, 22, 37, 42, and 44 hours after cutting) until baling, using five replicates. The time 0 (zero) corresponded to the time before cutting, performed at 19:00 hours. The design was completely randomized with measures repeated over time. Gas exchanges was evaluated 0, 14, and 18 hours after cutting, using 10 replicates. The nutritional value of cowpea hay was evaluated in two open and closed environments (SO and CS), three storage times (30, 60, and 90 days), and five replications. Dehydration of hay was carried out for 44 hours, rapid rates of dehydration was observed in the leaves. Gas exchange was more intense before cutting and up to 14 hours after cutting. Crude protein (CP) content was higher at the time of cutting and decrease after storage. The in vitro dry matter digestibility (IVDMD) and neutral detergent fiber (NDF) content showed no variation between the sampling time and storage systems evaluated. Bermuda grass hay presents rapid dehydration and undergoes changes in the bromatological composition with storage time. Internal temperature of the hay bale did not exceed the ambient temperature.

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“…Segundo Moser (1980) e Van Soest (1994), as condições de umidade e temperatura acima de 55°C são favoráveis à ocorrência de reações não enzimáticas entre os carboidratos solúveis e grupos aminas dos aminoácidos, resultando na reação de Maillard. Para tanto, a coloração dos grãos de soja tostados podem ser explicados por esta reação, pois o escurecimento é a mais característica das conseqüências da reação de Maillard.…”

Section: Géis De Inativação Do Inibidor De Tripsinaunclassified

Análise química e sensorial dos grãos de soja (Glycine Max. (L.) Merril) tostados por diferentes tratamentos

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Quality of Forage as Affected by Post-Harvest Storage and Processing

Cited by 18 publications

References 10 publications

Intake and Digestibility of Big Bluestem Hay and Baleage

Intake and Digestibility of Big Bluestem Hay and Baleage

Dehydration curve, gas exchange, and nutritional value of Bermuda grass hay under different conditions of storage

Análise química e sensorial dos grãos de soja (Glycine Max. (L.) Merril) tostados por diferentes tratamentos

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