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Bale Location Effects on Nutritive Value and Fermentation Characteristics of Annual Ryegrass Bale Stored in In-line Wrapping Silage.

Han KJ, McCormick ME, Derouen SM, Blouin DC - Asian-australas. J. Anim. Sci. (2014)

Bottom Line: Although wilted annual ryegrass exhibited a restricted fermentation across harvest stages characterized by high pH and low fermentation end product concentrations, butyric acid concentrations were less than 1 g/kg dry matter, and lactic acid was the major organic acid in the bales.Mold coverage and bale aroma did not differ substantially with harvest stage or bale location.Based on the investigated nutritive value and fermentation characteristics, individual bale location within in-line tubes did not significantly affect preservation quality of ryegrass round bale silages.

View Article: PubMed Central - PubMed

Affiliation: Southeast Region Office, Louisiana State University Agricultural Center, Hammond, LA 70403 USA .

ABSTRACT
In southeastern regions of the US, herbage systems are primarily based on grazing or hay feeding with low nutritive value warm-season perennial grasses. Nutritious herbage such as annual ryegrass (Lolium multiflorum Lam.) may be more suitable for preserving as baleage for winter feeding even with more intensive production inputs. Emerging in-line wrapped baleage storage systems featuring rapid wrapping and low polyethylene film requirements need to be tested for consistency of storing nutritive value of a range of annual ryegrass herbage. A ryegrass storage trial was conducted with 24-h wilted 'Marshall' annual ryegrass harvested at booting, heading and anthesis stages using three replicated in-line wrapped tubes containing ten round bales per tube. After a six-month storage period, nutritive value changes and fermentation end products differed significantly by harvest stage but not by bale location. Although wilted annual ryegrass exhibited a restricted fermentation across harvest stages characterized by high pH and low fermentation end product concentrations, butyric acid concentrations were less than 1 g/kg dry matter, and lactic acid was the major organic acid in the bales. Mold coverage and bale aroma did not differ substantially with harvest stage or bale location. Booting and heading stage-harvested ryegrass baleage were superior in nutritive value to anthesis stage-harvested herbage. Based on the investigated nutritive value and fermentation characteristics, individual bale location within in-line tubes did not significantly affect preservation quality of ryegrass round bale silages.

No MeSH data available.


Related in: MedlinePlus

Mean monthly temperature and rainfall at the Rosepine Research Station, Louisiana, USA during the study.
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f1-ajas-27-9-1276: Mean monthly temperature and rainfall at the Rosepine Research Station, Louisiana, USA during the study.

Mentions: The different DM concentrations of the forage mass at each harvest stage generally affected mean bale weight change and drier bales shrunk less than wetter bales after storage. The DM concentrations in the forage in the current study were greater than the range of DM concentration for ordinary round bale silages, especially at heading and anthesis stages. Wilting annual ryegrass for round bale silage may require extra caution in the late spring because of the dry weather conditions prevalent during this time of a year. Cutting one morning and baling the next morning (24 h wilt), under unusually dry conditions increased forage DM concentration to greater than 600 g/kg for the two later harvests. In 2010, daily rainfall were at historical lows for April (Figure 1) and from February through May monthly temperatures were above normal (Figure 1). The wilted anthesis stage ryegrass contained only 234 g/kg moisture, which was considered extremely low moisture forage to be preserved in round bale silage. This excessively dried forage mass did not make as high density round bale as the wetter annual ryegrass wilted at booting stage. The mean packing density of the fresh booting stage forage was greater than that of heading or of anthesis stage by up to 421 kg/m3. However, on DM basis, bale density differences became less extreme compared with density expressed on a wet basis. As a result, it appears that harvest and wilting at the booting stage generated more favorable conditions for establishing an anaerobic condition in bales than the other two more advanced stages.


Bale Location Effects on Nutritive Value and Fermentation Characteristics of Annual Ryegrass Bale Stored in In-line Wrapping Silage.

Han KJ, McCormick ME, Derouen SM, Blouin DC - Asian-australas. J. Anim. Sci. (2014)

Mean monthly temperature and rainfall at the Rosepine Research Station, Louisiana, USA during the study.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4150194&req=5

f1-ajas-27-9-1276: Mean monthly temperature and rainfall at the Rosepine Research Station, Louisiana, USA during the study.
Mentions: The different DM concentrations of the forage mass at each harvest stage generally affected mean bale weight change and drier bales shrunk less than wetter bales after storage. The DM concentrations in the forage in the current study were greater than the range of DM concentration for ordinary round bale silages, especially at heading and anthesis stages. Wilting annual ryegrass for round bale silage may require extra caution in the late spring because of the dry weather conditions prevalent during this time of a year. Cutting one morning and baling the next morning (24 h wilt), under unusually dry conditions increased forage DM concentration to greater than 600 g/kg for the two later harvests. In 2010, daily rainfall were at historical lows for April (Figure 1) and from February through May monthly temperatures were above normal (Figure 1). The wilted anthesis stage ryegrass contained only 234 g/kg moisture, which was considered extremely low moisture forage to be preserved in round bale silage. This excessively dried forage mass did not make as high density round bale as the wetter annual ryegrass wilted at booting stage. The mean packing density of the fresh booting stage forage was greater than that of heading or of anthesis stage by up to 421 kg/m3. However, on DM basis, bale density differences became less extreme compared with density expressed on a wet basis. As a result, it appears that harvest and wilting at the booting stage generated more favorable conditions for establishing an anaerobic condition in bales than the other two more advanced stages.

Bottom Line: Although wilted annual ryegrass exhibited a restricted fermentation across harvest stages characterized by high pH and low fermentation end product concentrations, butyric acid concentrations were less than 1 g/kg dry matter, and lactic acid was the major organic acid in the bales.Mold coverage and bale aroma did not differ substantially with harvest stage or bale location.Based on the investigated nutritive value and fermentation characteristics, individual bale location within in-line tubes did not significantly affect preservation quality of ryegrass round bale silages.

View Article: PubMed Central - PubMed

Affiliation: Southeast Region Office, Louisiana State University Agricultural Center, Hammond, LA 70403 USA .

ABSTRACT
In southeastern regions of the US, herbage systems are primarily based on grazing or hay feeding with low nutritive value warm-season perennial grasses. Nutritious herbage such as annual ryegrass (Lolium multiflorum Lam.) may be more suitable for preserving as baleage for winter feeding even with more intensive production inputs. Emerging in-line wrapped baleage storage systems featuring rapid wrapping and low polyethylene film requirements need to be tested for consistency of storing nutritive value of a range of annual ryegrass herbage. A ryegrass storage trial was conducted with 24-h wilted 'Marshall' annual ryegrass harvested at booting, heading and anthesis stages using three replicated in-line wrapped tubes containing ten round bales per tube. After a six-month storage period, nutritive value changes and fermentation end products differed significantly by harvest stage but not by bale location. Although wilted annual ryegrass exhibited a restricted fermentation across harvest stages characterized by high pH and low fermentation end product concentrations, butyric acid concentrations were less than 1 g/kg dry matter, and lactic acid was the major organic acid in the bales. Mold coverage and bale aroma did not differ substantially with harvest stage or bale location. Booting and heading stage-harvested ryegrass baleage were superior in nutritive value to anthesis stage-harvested herbage. Based on the investigated nutritive value and fermentation characteristics, individual bale location within in-line tubes did not significantly affect preservation quality of ryegrass round bale silages.

No MeSH data available.


Related in: MedlinePlus