The nutritional value of crop residue components from several wheat cultivars grown at different fertilizer levels

Kernan, J. A.; Coxworth, E.; Crowle, W. L.; Spurr, D. T.

doi:10.1016/0377-8401(84)90045-2

Cited by 45 publications

(40 citation statements)

References 8 publications

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“…Aase and Siddoway (1981) found that the total yield of straw plus chaff from spring wheat equaled grain production under a wide range of grain yields. In contrast, Kernan et al (1984) found HI of 391 g kg -1 in six wheat cultivars. Additionally, in Saskatchewan HI is typically 400 to 450 g kg -1 for wheat, 450 to 500 g kg -1 for oat, and 500 to 550 g kg -1 for barley; although, depending on the cultivar, wheat can be greater than 500 g kg -1 , and barley greater than 600 g kg -1 (B. Rossnagel, personal communication, University of Saskatchewan, Saskatoon, SK).…”

Section: Estimation Of Straw and Chaff Yieldsmentioning

confidence: 80%

“…Kernan et al (1984) found that grain accounted for 390 g kg -1 DM of the total components in six different wheat (Triticum aestivum L.) cultivars, while the chaff accounted for 170 g kg -1 DM, leaf 180 g kg -1 DM and stem accounted for 260 g kg -1 DM. In addition, the substantial variability in the proportions of the botanical components and nutritional quality associated with straw from different grain species and cultivar is evidenced by Theander and Åman (1984), Shand et al (1988), Capper et al (1992) and Ohlde et al (1992) (Table 6).…”

Section: Morphological Composition Of Cereal Residuementioning

confidence: 99%

“…Composition of botanical fractions in cereal residues was investigated by Thiago and Kellaway (1982), Kernan et al (1984), Ramanzin et al (1986), Shand et al (1988), Flachowsky et al (1991) and Ohlde et al (1992). Kernan et al (1984) found that grain accounted for 390 g kg -1 DM of the total components in six different wheat (Triticum aestivum L.) cultivars, while the chaff accounted for 170 g kg -1 DM, leaf 180 g kg -1 DM and stem accounted for 260 g kg -1 DM.…”

Section: Morphological Composition Of Cereal Residuementioning

confidence: 99%

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Review: The composition and availability of straw and chaff from small grain cereals for beef cattle in western Canada

McCartney¹,

Block²,

Dubeski³

et al. 2006

Can. J. Anim. Sci.

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. 2006. Review: The composition and availability of straw and chaff from small grain cereals for beef cattle in western Canada. Can. J. Anim. Sci. 86: 443-455. Small cereal grain residues are heterogeneous feeds consisting of several botanical fractions: chaff, grain, leaf blade, leaf sheath, internode and node. These parts vary in composition, digestibility, resistance to comminution, intake potential and energy availability. Large differences in the nutritional quality of straw and chaff may occur from year to year and between locations due to effects of environmental conditions on botanical composition and cell anatomy. Stage of maturity, harvest method and weathering will influence composition and quality of the most nutritious parts of cereal residues, the leaf and chaff. In addition, cultivars and species differ in the proportion, anatomy and digestibility of botanical fractions. As a result, the quality of crop residues is highly variable with an economic value that is difficult to accurately assess.Cereal straw and chaff are of low economic value as they are low in nutritive value, where nutritive value is the product of nutrient intake, digestibility, and efficiency of use. However, due to availability, cereal crop residues have the potential to be a substantial feed resource for beef cows. Previous reviews have not focused on straw and chaff nutrition research relevant to use by beef cattle in western Canada. This review includes discussions on yield and nutritive value with a focus on identifying information deficiencies, including the lack of detailed production statistics for determining residue yields on a regional bases and the need for more detailed nutrient composition to update regional feed data bases for western Canada.

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Section: Estimation Of Straw and Chaff Yieldsmentioning

confidence: 80%

Section: Morphological Composition Of Cereal Residuementioning

confidence: 99%

Section: Morphological Composition Of Cereal Residuementioning

confidence: 99%

See 1 more Smart Citation

Review: The composition and availability of straw and chaff from small grain cereals for beef cattle in western Canada

McCartney¹,

Block²,

Dubeski³

et al. 2006

Can. J. Anim. Sci.

View full text Add to dashboard Cite

show abstract

“…The previous results indicated that the nutritive value of cereal straws is dependent on the proportion of stem in whole plant. Although the nutritive value of different morphological fractions of most fine-stemmed cereal straw has been evaluated and documented (Kernan et al, 1984;Ohlde et al, 1992;Schulthess et al, 1995), relatively little has been done in this respect on coarse-stemmed new maize hybrids such as high-oil, waxy, sweet and fodder maize stover. Therefore, this study was designed to investigate the effect of genotype variability on the proportion, chemical composition and in vitro gas production characteristics of different morphological fractions of maize stover.…”

Section: Introductionmentioning

confidence: 99%

Morphological fractions, chemical composition and in vitro fermentation characteristics of maize stover of five genotypes

Tang

Gan

Tan

et al. 2008

Animal

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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 NH 3 -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.

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“…He also suggested that oat straw is the most palatable and nutritious, followed by barley straw, wheat straw and rye straw. Varietal differences have also been reported in the nutritive value of the residues from wheat (White et al, 1981;Kernan et al, 1984;Tolera et al, 2008), barley (Bediye et al, 1998) and corn (Harika & Sharma, 1994;Tolera et al, 1999).…”

Section: Introductionmentioning

confidence: 97%

Variety effect on composition, kinetics of fermentation and <i>in vitro</i> digestibility of oat (<i>Avena sativa</i> L.) straw and its neutral detergent fibre

Kafilzadeh¹,

Heidary²,

Bahraminejad³

2012

SA J. An. Sci.

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Yield, chemical composition, in vitro digestibility and kinetics of fermentation of straw from 18 varieties of oats (Avena sativa L.) were studied. All the straw varieties were grown in three replicates under the same agronomic conditions. Significance differences were observed in the yield of straw (4.4 to 7.5 ton dry matter (DM)/ha) from different varieties. The proportion of seed/straw from these varieties varied from 0.28 to 1.02. Crude protein (CP), neutral detergent fibre (NDF), acid detergent fibre (ADF) and acid detergent lignin (ADL) content varied from 24.2 to 48.1, 626 to 708, 437 to 533 and 52.0 to 92.4 g/kg DM, respectively in the straws. In vitro organic matter digestibility (IVOMD) differed among varieties and varied from 400 to 539 g/kg DM. The mean value of digestible organic matter yield (DOM) was 2.34 ton/ha. A significant difference was observed in the potential gas production (A) and lag time (L) among varieties. The fractional rate of gas production (c, /h) ranged from 0.030 to 0.034. The results emphasized that in any evaluation of oat varieties, kinetics of digestion or fermentation should be taken into consideration as well as yield and digestibility._________________________________________________________________________________

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The nutritional value of crop residue components from several wheat cultivars grown at different fertilizer levels

Cited by 45 publications

References 8 publications

Review: The composition and availability of straw and chaff from small grain cereals for beef cattle in western Canada

Review: The composition and availability of straw and chaff from small grain cereals for beef cattle in western Canada

Morphological fractions, chemical composition and in vitro fermentation characteristics of maize stover of five genotypes

Variety effect on composition, kinetics of fermentation and <i>in vitro</i> digestibility of oat (<i>Avena sativa</i> L.) straw and its neutral detergent fibre

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