01970naa a2200217 a 450000100080000000500110000800800410001910000180006024501190007826000090019752013470020665000170155365000180157065000240158865000120161265000200162465000210164465300170166570000170168277300530169915231992025-07-02       1987    bl uuuu     u00u1 u    #d1 aFISHER, D. S.  aQuality analysis of summer-annual forages. II. Effects of forage carbohydrate constituents on silage fermentation.  c1987  aAbstract: Fermentation products and changes in nonstructural carbohydrate fractions with ensiling were examined and related to the unfermented herbage characteristics of 1 Pennisetum americanum, 1 maize and 8 sorghum cv. The buffering capacity of unfermented herbage was found to be greater in sorghum (9.8 ml 0.1 M lactate) than in maize (8.0 ml 0.1 M lactate). Starch was less susceptible to degradation during fermentation than sugar. High levels of starch resulted in fermentation and loss of a smaller proportion of the total nonstructural carbohydrates (TNC). Reductions in TNC ranged from 61 g/kg for P. americanum cv. Tifleaf-I to 239 g/kg for sorghum cv. P-911 at site 1 and from 30 g/kg for sorghum cv. Savanna-5 to 167 g/kg for NK-367 at site 2. Predictive equations for the proportion of TNC retained after ensiling were developed using unfermented herbage characteristics as independent variables. These regression equations accounted for 70-91% of the variation. By wt, the most important fermentation products were lactate (42.9-114.1 g/kg), acetate (9.4-39.4 g/kg) and ethanol (1.4-50.0 g/kg). Only small quantities of substrate were fermented to propionate (0.0-1.3 g/kg), butyrate (0.3-1.6 g/kg) and acetaldehyde (0.4-1.3 g/kg). Palatability was positively correlated with acetate, propionate and total sugars in the silage.  aForage crops  aGrain sorghum  aSilage fermentation  aSilagem  aSorghum Bicolor  aSorgo Granífero  aCereal crops1 aBURNS, J. C.  tAgronomy Journalgv. 79, n. 2, p. 242-248, 1987.