The effect of the stages of maturity on the yield and nutritional value of white oats silage

Authors

  • Elmar Luiz Floss Universidade de Passo Fundo, Passo Fundo, RS
  • Celso Boin Universidade de São Paulo, Escola Superior de Agricultura Luiz de Queiroz, Departamento de Zootecnia, Piracicaba, SP
  • Ana Luisa Palhano Faculdades Integradas Espírita, Curitiba, PR
  • Cecílio Viega Soares Filho Universidade Estadual Paulista, Faculdade de Odontologia, Departamento de Apoio, Produção e Saúde Animal, Araçatuba, SP
  • Linda Monica Premazzi Empresa Brasileira de Pesquisa Agropecuária, Centro Nacional de Pesquisa de Solos, Rio de Janeiro, RJ

Keywords:

Avena sativa, production, chemical composition, digestibility

Abstract

The objective of this experiment was to evaluate the yield plus nutritional value of white oats collected in four stages of maturity at the time of silage. In the field, the experiment was set in a complete randomized block design with five replications. The treatments were T1=initial flowering, T2=full flowering, T3=grain soft mass, T4=grain hard mass, which corresponded to 87, 103, 111 and 118 days after emergence (DAE), respectively. In silage production phase the design of the experiment was set completely at random with three replications. Due to the hight incidences of humidity, a wilting of the oats was necessary before silage began in the first 3 treatments. Different effects were observed at the times of harvest for the following variables: height of plants, green and dry matter production, total soluble sugar (TAST), crude protein, pH, IVDMD, FDA, FDN, K, Ca, P, Mg, Mn and Zn. A linear increase of dry matter, FDA and FDN were observed at the plants matured and a linear reduction of IVDMD, crude protein, K and Ca. The highest values of green matter were estimated to be 52.4t/ha, 92 DAE, plant height (124cm, 122 DAE), TAST (12.5%, 99 DAE) and pH (4.46, 99DAE); the smaller values of P were estimated to be 0.20%, 99 DAE, Mg (0.09%, 107 DAE), Mn (120mg/kg, 105 DAE) and Zn (23 mg/kg, 105 DAE). Considering the yield and the quality of oats obtained is a result of this experiment it was concluded that the best time to cut the oats was at its full flowering followed by wilting.

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Published

2013-11-29

Issue

Section

FORAGE CROPS AND PASTURES

How to Cite

The effect of the stages of maturity on the yield and nutritional value of white oats silage. (2013). Bulletin of Animal Husbandry, 60(2), 117-126. http://bia.iz.sp.gov.br/index.php/bia/article/view/1341

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