1. Effects of harvest time and added molasses on nutritional content, ensiling characteristics and in vitro degradation of whole crop wheat
- Author
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Aziz ur Rahman Muhammad, Sarula Bai, Chuanqi Xia, Yang He, Yixun Liang, Huawei Su, and Binghai Cao
- Subjects
Nutritional Content ,Silage ,Whole Crop Wheat ,lcsh:Animal biochemistry ,Article ,Butyric acid ,Crop ,Ruminant Nutrition and Forage Utilization ,chemistry.chemical_compound ,Animal science ,Ruminant ,Dry matter ,lcsh:QP501-801 ,Incubation ,In vitro Fermentation ,lcsh:SF1-1100 ,Molasses Addition ,biology ,0402 animal and dairy science ,04 agricultural and veterinary sciences ,biology.organism_classification ,040201 dairy & animal science ,Neutral Detergent Fiber ,chemistry ,Agronomy ,Fermentation ,040103 agronomy & agriculture ,Hay ,0401 agriculture, forestry, and fisheries ,Animal Science and Zoology ,lcsh:Animal culture ,Harvest Time ,Ensiling Characteristics ,Food Science - Abstract
Objective Wheat is an alternative to corn silage for ruminant feeding in northern China. This study examined the effects of harvest time and added molasses on nutritional content, ensiling characteristics and in vitro degradation of whole crop wheat (WCW). Methods Fresh WCW at the milk-ripe stage was harvested at 0700 h (i.e., in the morning [Mo]) and 1700 h (i.e., in the afternoon [Af]), and then immediately used to prepare silage and make hay. Commercial molasses was added to Af WCW at 0%, 2%, 4%, and 6% (fresh weight) proportions. The WCW treated with molasses was mixed thoroughly prior to ensiling. Results Dry matter (DM), neutral detergent fiber, water soluble carbohydrate (WSC) content (p
- Published
- 2017