Variation in potential feeding value of triticale forage among plant fraction, maturity stage, growing season and genotype

Cereal forages, such as triticale forage, progressively gain interest as alternative crop for maize. The main study objective was to investigate the variation in potential feeding value of triticale forage among maturity stage, growing season and genotype, using total plant and stem fractions. Therefore, near infrared spectroscopy (NIRS) was evaluated as fast screening tool. The prediction ability was good (ratio of prediction to deviation, RPD ≥3.0) for total plant residual moisture, starch, sugars and for stem crude ash (CAsh) and neutral detergent fibre (aNDFom); suitable for screening (2.0 = RPD <3.0) for total plant CAsh, acid detergent fibre (ADFom), in vitro digestibility of organic matter (IVOMD), in vitro digestibility of neutral detergent fibre (IVNDFD) and for stem total lignin (TL) and IVNDFD; poor (1.5 = RPD <2.0) for total plant crude protein, crude fat, aNDFom, lignin (sa) and for stem Klason lignin (KL); unreliable (RPD <1.5) for stem residual moisture and acid soluble lignin (ASL). The evolution in potential feeding value of 36 genotypes harvested at the medium and late milk to the early, soft and hard dough stage was followed. The most important changes occurred between the late milk and early dough stage, with little variation in quality after the soft dough stage. During 2 growing seasons, variation in feeding value of 120 genotypes harvested at the soft dough stage was demonstrated. Interestingly, variation in stem IVNDFD is almost twice as high as for the total plant (CV 12.4% versus 6.6%). Furthermore, Spearman correlations show no link between dry matter yield and digestibility of genotypes harvested at the soft dough stage. Based on linear regression models ADFom appears as main predictor of both plant IVOMD and plant IVNDFD. Stem IVNDFD is particularly determined by KL.

Jaar van publicatie:2023

Trefwoorden:Digestibility, Feeding value, Forage, NIRS, Stem, Triticale

Toegankelijkheid:Open