Hostname: page-component-6bf8c574d5-h6jzd Total loading time: 0.001 Render date: 2025-02-21T20:18:25.047Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of freezing on the nutritive value of untreated or enzyme-treated maize stover silages

Published online by Cambridge University Press:  05 November 2021

U. R. Altaf ,
E. Owen  and
R. H. Phipps
U. R. Altaf
Affiliation:
Department of Apiculture, The University of Reading, Earley Gate, P.O. Box 236, Reading RG6 6AT, UK
E. Owen
Affiliation:
Department of Apiculture, The University of Reading, Earley Gate, P.O. Box 236, Reading RG6 6AT, UK
R. H. Phipps
Affiliation:
Department of Apiculture, The University of Reading, Earley Gate, P.O. Box 236, Reading RG6 6AT, UK
Get access

Extract

Preferably, a crop for silage should be immediately ensiled after harvesting. However, this is not always possible in research situations when a large number of laboratory-scale silos have to be prepared. Thus, in many cases the chopped material is frozen and ensiled at a later date after defrosting. Richard and Allen (1992) and Nelson and Bozich (1996) have shown that freezing vegetative material may increase cell-wall contents, which in turn, may affect nutritive value. The current study was conducted to determine changes in the composition of fresh and frozen stover, ensiled with and without a cell-wall degrading enzyme solution.

Type
Programme
Information
Proceedings of the British Society of Animal Science , Volume 1997 , 1997 , pp. 73
Copyright
Copyright © British Society of Animal Science 1997

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Nelson, M.L. and Bozich, M.J. 1996. Effect of storage temperature and time on fibre content of fresh and ensiled alfalfa. Journal of Animal Science 74: 1689–1693.CrossRefGoogle ScholarPubMed
Richard, A. K. and Allen, M. 1992. Storage of fresh and ensiled forages by freezing affects fibre and crude protein fractions. Journal of the Science of Food and Agriculture 58: 215–220.Google Scholar