Morphological fractions, chemical composition and in vitro fermentation characteristics of maize stover of five genotypes
文献类型：期刊论文
| 作者 | Tang, S. X.1,2; Gan, J.3; Sheng, L. X.1; Tan, Z. L.1; Tayo, G. O.4; Sun, Z. H.1,2; Wang, M.1; Ren, G. P.5 |
| 刊名 | Animal
 |
| 出版日期 | 2008-12-01 |
| 卷号 | 2期号:12页码:1772-1779 |
| 关键词 | Chemical composition Gas production Maize genotype Morphological fraction |
| ISSN号 | 1751-7311 |
| DOI | 10.1017/s1751731108003121 |
| 通讯作者 | Tang, s. x.() |
| 英文摘要 | Five morphological fractions (leaf blade, leaf sheath, stem, husk and cob) of stover of five maize genotypes, namely waxy, conventional, fodder, sweet and high-oil maize, respectively, were used to test the effects of genotype and morphological fractions on chemical composition and in vitro fermentation characteristics. the waxy maize had a higher (p < 0.05) stem but lower (p < 0.05) leaf blade proportion and fodder maize had a higher (p < 0.05) leaf blade but lower (p < 0.05) leaf sheath proportion than other genotypes, respectively. maize genotype had a significant effect (p < 0.001) on the chemical composition of stover parts except for organic matter (om) concentration. chemical composition of stover parts was affected (p < 0.001) by morphological fractions. the interaction effects between genotype and morphological fraction on the fiber content of stover parts were significant. over 0.40 and 0.50 of phosphorus (p) and crude protein (cp) of whole-plant maize stover were averagely contributed by leaf blade. leaf blade, stem and cob contributed over 0.75 of om, cp p and fiber in the whole plant. there were significant effects of genotype and morphological fraction on both in vitro gas production parameters and in vitro organic matter disappearance of maize stovers. the genotype and morphological fraction of maize stover and their interaction had significant effects on nh(3)-n and total volatile fatty acid concentration and the molar proportion of volatile fatty acid in the supernatant after 72 h of incubation except for valeric acid. the present data indicated that the genotype and morphological fraction of maize resulted in variation in the nutritive value of maize stover |
| WOS关键词 | HIGH OIL CORN ; NUTRITIVE-VALUE ; GAS-PRODUCTION ; BOTANICAL FRACTIONS ; RUMEN DEGRADATION ; BARLEY STRAW ; WHEAT-STRAW ; DEGRADABILITY ; GRAIN ; VARIETY |
| WOS研究方向 | Agriculture ; Veterinary Sciences |
| WOS类目 | Agriculture, Dairy & Animal Science ; Veterinary Sciences |
| 语种 | 英语 |
| WOS记录号 | WOS:000261582200008 |
| 出版者 | CAMBRIDGE UNIV PRESS |
| URI标识 | http://www.irgrid.ac.cn/handle/1471x/2386115 |
| 专题 | 中国科学院大学 |
| 通讯作者 | Tang, S. X. |
| 作者单位 | 1.Chinese Acad Sci, Inst Subtrop Agr, Key Lab Subtrop Agroecol Engn, Changsha 410125, Hunan, Peoples R China 2.Chinese Acad Sci, Grad Univ, Beijing 100039, Peoples R China 3.Hunan Agr Univ, Coll Anim Sci & Technol, Changsha 410128, Hunan, Peoples R China 4.Babcock Univ, Lagos, Nigeria 5.Hunan Yahua Dairy Ind Co Ltd, Changsha 410005, Hunan, Peoples R China |
| 推荐引用方式 GB/T 7714 | Tang, S. X.,Gan, J.,Sheng, L. X.,et al. Morphological fractions, chemical composition and in vitro fermentation characteristics of maize stover of five genotypes[J]. Animal,2008,2(12):1772-1779. |
| APA | Tang, S. X..,Gan, J..,Sheng, L. X..,Tan, Z. L..,Tayo, G. O..,...&Ren, G. P..(2008).Morphological fractions, chemical composition and in vitro fermentation characteristics of maize stover of five genotypes.Animal,2(12),1772-1779. |
| MLA | Tang, S. X.,et al."Morphological fractions, chemical composition and in vitro fermentation characteristics of maize stover of five genotypes".Animal 2.12(2008):1772-1779. |
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来源：中国科学院大学
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