Search

Our objective was to evaluate the effects of 5 planting densities (148,000, 198,000, 247,000, 297,000, and 346,000 seeds/ha) on the nutritive value, DM yield, and predicted milk yield from 2 brachytic dwarf (shortening of plants by reducing length between internodes) brown midrib-6 forage sorghum hybrids (Advanta Seeds, AF7401; Advanta Seeds, ADV F7232; Irving, TX).

The objective of this study was to evaluate the effect of processor type on fermentation profile, corn silage processing score, and physically effective NDF of whole-plant corn silage samples. A data set composed of 3,900 whole-plant corn silage samples was obtained from Rock River Laboratory (Watertown, WI). All samples were collected from 2013 to 2016 by the Chr. Hansen team under specific protocols to label samples as shredlage (SHRD) only if confirmed by farmers or custom harvesters. A total of 309 and 3,591 samples were labeled as SHRD and nonshredlage (CONV), respectively. Samples had been previously analyzed for corn silage processing score, physically effective NDF, and predicted ruminal in vitro NDF digestibility at 30 h (using near-infrared spectroscopy). In addition, 2,394 samples (272 SHRD and 2,394 CONV) had previously been analyzed via wet chemistry for fermentation profile. Loss of DM during fermentation was calculated with a predictive equation. Data were analyzed using Proc Glimmix in SAS with type of processor (SHRD vs. CONV) as a fixed effect. Statistical significance and trends were declared at P≤ 0.05 and 0.05 0.10) and averaged 2.27, 0.35, 0.36, and 0.57%, respectively. Recovery of DM was improved (P= 0.05; 2.42 vs. 2.73%) for SHRD, but the difference is of minor importance. Corn silage processing score was 4.6 percentage units greater for SHRD than for CONV silages (P= 0.001; 68.1 vs. 63.53% starch passing through a 4.75-mm sieve). In contrast, physically effective NDF and predicted ruminal in vitro NDF digestibility were (P= 0.001) 1.8 and 1.6 percentage units greater for CONV. Our results suggest that harvesting whole-plant corn silage as SHRD improved kernel breakage while maintaining adequate fermentation patterns compared with CONV.

The study objectives were to evaluate (1) the effect of thawing unfermented whole-plant corn (WPC; Exp. 1) on fermentation capacity after several months of frozen storage, and (2) the effect of temperature on fermentation profile of thawed high-moisture corn (HMC; Exp. 2) stored frozen for a longer period and then fermented at 2 ambient temperatures. Unfermented WPC and HMC samples were obtained from the University of Wisconsin–Madison Agricultural Research Station (Arlington, WI) at harvest, immediately frozen, and stored at −20°C for 4 or 17 mo, respectively. Both, WPC and HMC samples were thawed, homogenized, and divided into 24 or 33 subsamples, respectively. Subsamples were vacuum sealed in plastic bags and randomly assigned to treatments with 3 replications each. Experiment 1 treatments received 0, 0.5, 1, 2, 3, 7, 14, and 28 d of fermentation. Experiment 2 treatments were mini-silos fermenting in the dark either at warm (at room temperature 20°C; WR) or cold (in the refrigerator set for 3°C; CD) temperatures and allowed to ferment for 1, 3, 7, 14, or 28 d, plus 3 random subsamples analyzed as fresh samples. Gradual increases in lactate and acetate concentrations were observed in Exp. 1, along with a gradual decrease in pH (P= 0.001). A temperature × ensiling time interaction was observed (P< 0.001) in Exp. 2 for all fermentation profile measurements. This was related to fermentation occurring in WR but not in CD treatments. These findings suggest that WPC and HMC maintain fermentation capacity upon thawing even after being frozen for a prolonged period in storage, but fermentation will not occur until warm temperature is reached.

Two experiments were conducted to evaluate the effects of ensiling time and microbial inoculation on N fractions and starch digestibility in either well-processed corn shredlage (SHRD; Exp. 1; 76% of starch passing through a 4.75-mm screen, 39.3% DM, and 32.2% amylase-treated NDF) or late-maturity corn silage (Exp. 2; 48.0% DM and 22.9% amylase-treated NDF). For Exp. 1, unfermented SHRD was allocated into 24 samples of 600 g each and randomly assigned to 6 treatments in quadruplicate. Treatments were a combination of SHRD noninoculated (CON) or inoculated at the recommended inoculation rate (1X; 5 × 104cfu of Lactobacillus plantarum, Lactobacillus casei, Streptococcus faecium, and Pediococcusper gram of fresh whole-plant corn) or twice the recommended inoculation rate (2X; 10 × 104cfu/g of fresh whole-plant corn) of a microbial inoculant and ensiled for 30 or 120 d. Exp. 2 used the same experimental methodology except for evaluating treatments within late-maturity corn silage rather than SHRD. In Exp. 1, DM and starch concentrations were unaffected by treatments. Although not affected by inoculation, content of CP increased from 30 to 120 d of ensiling. Measurements of pH were reduced from 3.96 at 30 d to 3.88 after 120 d. Concentrations of lactate and ethanol were similar but acetate and total acids were greater after 120 d. Ammonia-N concentration and starch digestibility increased from 30 to 120 d. Fermentation profile, including ammonia-N, and starch digestibility of SHRD were unaffected by inoculation. In Exp. 2, ensiling time did not affect concentrations of DM, CP, and starch. However, DM and starch contents were 2.5 and 3.4 percentage units greater for 2X than other treatments. Concentrations of lactate and total acids were greater for CON and 1X than 2X. Propionate and ethanol concentrations tended to be greater for CON than other treatments. Despite the lower ammonia-N concentration for 2X, starch digestibility was unaffected by microbial inoculation. Greater lactate, acetate, and total acid concentrations after 120 d of ensiling were observed. Reductions in pH and ethanol concentration were also observed for 120 d compared with 30 d. Late-maturity corn silage fermented for 120 d had greater ammonia-N (5.4 vs. 4.0% of CP) and starch digestibility (66.7 vs. 61.7% of starch) compared with 30 d. Ammonia-N concentration and starch digestibility were greater after 120 d of fermentation in both experiments, suggesting that extended ensiling time is advantageous in both scenarios. Inoculation with lactate-producing bacteria, however, did not improve starch digestibility in either experiment.