The Effect of Maturity and Ensiling on the Nutritional Quality of Fall Rye (Secale Cereale L.) Forage
Date
1993-12
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Masters
Abstract
The effect of maturation and ensiling on recommended fall rye (Secale cereale L.) cultivars was evaluated to provide insight into the selection of new varieties and to resolve claims of fall rye ensiling poorly. Current research in fall rye has been directed at the development of low viscosity and semi dwarf cultivars and the effect of these selection pressures on the forage component of fall rye is unknown. Three experiments of a completely randomized design were conducted. In the first experiment, chemical composition and in vitro organic matter digestibility of fall rye (cultivars Musketeer and Prima) were compared to barley (cultivar Bonanza) at five stages of maturity (heading, flowering, mid-milk, early dough and firm dough). Crude protein content was lower (p < 0.05) for fall rye than barley at each stage. Water soluble carbohydrates, acid detergent fibre (ADF), neutral detergent fibre (NDF) and buffering capacity were higher in the fall rye, but not always significantly. Starch deposition occurred at earlier stages of maturity for fall rye (p <0.05). At each stage, in vitro organic matter digestibility was highest for barley (p <0.05) although, earlier stages of fall rye greenfeed were equivalent to later stages of barley.
In experiment two, fall rye (cultivar Prima) ensiled at flowering and mid-milk was compared to Virden barley ensiled at mid-dough. Chemical composition of the silages was similar to the original forages of experiment one. Organic acid content, pH, acid detergent insoluble nitrogen and ammonia production of both fall rye and barley silages fell within the limits suggested for good to excellent quality silage. In vivo digestibility was similar between fall rye ensiled at flowering and barley ensiled at mid-dough, but significantly lower for fall rye ensiled at mid-milk. Voluntary dry matter intake of fall rye (1.0 and 0.7% of body weight (BW) for fall rye ensiled at flowering and mid-milk respectively) was significantly lower than barley silage intake (1.9% BW).
The third experiment compared fall rye and barley silage digestibility in situ. In situ digestibility of fall rye was higher than in vitro or in vivo digestibility found earlier, although the ranking of the cereals was the same in vitro or in vivo. Organic matter disappearance was lower for fall rye than barley (p<0.05).
Although chemical composition responds similarly to maturation for both fall rye and barley, it is recommended that fall rye be ensiled prior to the early milk stage to produce forage of similar quality to barley. Fermentation characteristics indicate that fall rye was successfully ensiled at either the flowering or mid-milk stages, however, at heading or flowering thy matter digestibility was maintained while intake and degradability were maximized. Low voluntary intake is the predominant factor limiting fall rye utilization, whether due to low digestibility or other factors. Selection of fall rye plants with higher leaf content, directly or on the basis of fibre and digestibility analyses may alleviate low voluntary intake and improve digestibility.
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Degree
Master of Science (M.Sc.)
Department
Animal and Poultry Science
Program
Animal and Poultry Science