Studies On The Regulation Of Nutritive Variation Of Corn Stalks Both Before And After Ensiling

Experiments were conducted at Dacaozhuang Farm in Hebei province, experimental material was corn stalks of eight different breeds(Nongda108, Gaoyiu115, Zhongyuandan32, Jifeng58 Gaoyiu298 Keduo4 Liaoyuanl and Zhengdan958).Experiments were carried by the randomized-block. The change of WSC (Water soluble carbohydrate) contents and moisture contents in the corn stalks of seven different stages of maturity (growing time from 90-104days) and four different stages of storage (storing time from lto 7days ) before ensiling and the analysis of silage quality was carried after ensiling; Silage quality of corn stalks of different Iengths(1, 3,6,9 and 12 cm, respectively)that was studied when corn stalks were chopped or kneaded before ensiling; Number of lactic acid bacterium (CFU) in silage was counted.Results showed that corn stalks were suitable for silage from WSC contents and moisture contents in the corn stalks of seven different stages of maturity. By the analysis of nutritive variation, silage quality of corn stalks of eight different breeds in seven different stages of maturity was: whole-plant corn silage was superior to nor-whole-plant corn silage; Growing stages of corn stalks had an apparent effect on silage quality. In the whole-plant corn stalks, silage quality at late stages of maturity was better than at early stages, whereas in the nor-whole-plant corn stalks, silage quality at early stages of maturity was better than at late stages. From the IVOMD (in vitro organic matter digestibility) of silage in seven different growing stages, Zhongyuandan32 was the best, Keduo4 and Zhengdan958 were better and Gaoyiu298 was the worst. Storages could affect silage quality after corn stalks were harvested, but storages hardly affected silage quality when the corn stalks were stored from 1 to 5days. From the IVOMD of silage in four different storages, Zhongyuandan32 was the best, Zhengdan958 was better and Gaoyiull5 and Jifeng58 the worst. Silage quality of corn stalks which were chopped was good. However, silage quality would be better if corn stalks which were chopped had been kneaded. From the IVOMD of silage, silage quality of corn stalks which were kneaded was almost same in five different lengths of corn stalks, while silage quality of corn stalks which were not kneaded was: 1 cm was the best, silage quality was the worst beyond 6cm. Number of lactic acid bacterium in silage was: corn stalks which were kneaded were more than that which were not kneaded. The shorter length of corn stalks was chopped before ensiling, the more number of lactic acid bacterium in silage was. The shorter length of corn stalks were when kneaded, the more number of lactic acid bacterium in silage was. From number of lactic acid bacterium in silage, silage quality of the corn stalks which were kneaded was better than that which was not kneaded.