Data/hora: 24/06/2024 00:33:47

Biblioteca(s): | Embrapa Milho e Sorgo.
Data corrente: | 23/11/2011
Data da última atualização: | 28/05/2018
Autoria: | FARIA JÚNIOR, W. G.; GONÇALVES, L. C.; RIBEIRO JÚNIOR, G. O.; CARVALHO, W. T. V.; MAURÍCIO, R. M.; RODRIGUES, J. A. S.; FARIA, W. G.; SALIBA, E. O. S.; RODRIGUEZ, N. M.; BORGES, A. L. C. C.
Afiliação: | JOSE AVELINO SANTOS RODRIGUES, CNPMS.
Título: | Effect of grain maturity stage on the quality of sorghum BRS-610 silages.
Ano de publicação: | 2011
Fonte/Imprenta: | Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Belo Horizonte, v. 63, n. 5, p. 1215-1223, 2011.
DOI: | 10.1590/S0102-09352011000500024
Idioma: | Inglês
Conteúdo: | The quality of sorghum BRS-610 silages in seven stages of grain maturity, between the milky and dry stage, for determination of the ideal moment of ensilage was evaluated. The silos were open after 56 days of fermentation. The values for dry matter of silages increased from 199 to 473g/kg or from 19.9 to 47.3%, with the advance of stage maturity of grains. As for the quality of fermentation, the silages may be classified as excellent quality in every stage of maturity. The lower values of neutral detergent fiber, 539g/kg or 53.9%, and acid detergent fiber, 307g/kg or 30.7%, were observed between the milky/dough to dough/dent stages. Regression analysis indicated an increase in values of lignin - 0.3 unit por stage - and reduction in values of in vitro dry matter digestibility - -2.5 units por stage - with the advance of the grain's stage maturity. The ensilage of sorghum BRS-610 between the milky/dough and dough stage ensure very good fermentation and nutritive value of silage.
Thesagro: | Digestibilidade; Silagem; Sorghum Bicolor; Sorgo; Valor Nutritivo.
Categoria do assunto: | F Plantas e Produtos de Origem Vegetal
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/47504/1/Effect-grain.pdf
Registro original: | Embrapa Milho e Sorgo (CNPMS)
Exemplares: | CNPMS - (24025-1) - UPC - AP - DD -  -  -  - DIS