Morphological and chemical composition of two maize hybrids and their influence on the quality of silage

Abstract

Chemical composition and in vitro digestibility of grain, non grain parts, forage maize and corresponding silages of two hybrids, one dent and one flint, were determined. Hybrids differed significantly in the proportions of leaves + husks, cobs and grain. Hybrids affected significantly the concentration of crude protein and ash in grain and non grain fraction. Grain of both hybrids differed also in the concentration of crude fat. Forage maize samples differed significantly in the concentration of neutral detergent insoluble N and crude fat. Silage which was made from dent type hybrid had lower concentration of hemicelluloses, higher concentration of crude fat and starch and it had higher concentration of estimated net energy for lactation. The type of hybrid did not affect either the fermentation pattern in the silo or the aerobic stability of the silage. It was noted that the concentration of hemicelluloses and cellulose during the ensiling process declined for about 15 % while the concentration of starch remained similar as in the parental material.