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Evaluation of physical structure. 2. Maize silage

By: Boever, J.L. de.
Contributor(s): Boucque, C.V [coaut.] | Brabander, D.L. de [coaut.] | Smet, A.M. de [coaut.] | Vanacker, J.M [coaut.].
Material type: materialTypeLabelArticlePublisher: 1993ISSN: 0022-0302.Subject(s): Animal feeding | Artiodactyla | Behaviour | Bovidae | Bovinae | Cattle | Cereals | Developmental stages | Digestion | Dimensions | Domestic animals | Feed composition | Feeding habits | Feeds | Fermented products | Livestock AGROVOC | Mammals | Physiological functions | Plant products | Processed products | Proximate composition | Ruminants | Useful animalsDDC classification: 94-093226 In: Journal of Dairy Science v. 76, no. 6, p. 1624-163494-093226Summary: Physical structure of 14 maize silages was investigated; chewing activity was measured with eight cows over 4 d. Silages were harvested from the milk dough dent to the hard dough dent stages of maturity and chopped at lengths of 4 to 16 mm. Silages were fed for ad libitum intake and were supplemented with 2 kg of soybean meal. Eating, ruminating, and total chewing indexes varied from 16.5 to 25.3, 34.3 to 50.2, and 50.8 to 75.5 min/kg of silage DMI, respectively. Ruminating and total chewing indexes decreased as maturity stage increased. Eating index was not significantly affected by chopping to 4 to 8 mm lengths but was higher for theCollection: AGRIS Collection
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Article CIMMYT Knowledge Center: John Woolston Library

Lic. Jose Juan Caballero Flores

 

AGRIS Collection 94-093226 (Browse shelf) 1 Available 94-093226
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Physical structure of 14 maize silages was investigated; chewing activity was measured with eight cows over 4 d. Silages were harvested from the milk dough dent to the hard dough dent stages of maturity and chopped at lengths of 4 to 16 mm. Silages were fed for ad libitum intake and were supplemented with 2 kg of soybean meal. Eating, ruminating, and total chewing indexes varied from 16.5 to 25.3, 34.3 to 50.2, and 50.8 to 75.5 min/kg of silage DMI, respectively. Ruminating and total chewing indexes decreased as maturity stage increased. Eating index was not significantly affected by chopping to 4 to 8 mm lengths but was higher for the

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