Effect Of Growth Stages, Varieties And Mixed Ratios With Maize On Quality Of OAT Silages

This study was carried out systematically research on the3oat varieties. The oat silagesat different growth stages were made, as well as mixed silages of3oat varieties and maize.The pH, NH3-TN, volatile fatty acid content and nutritional composition of silages werediscussed in order to learn the effect of different growth stages, varieties and mixed ratios onquality oat silage. The purpose is to make out the optimal harvesting stage and the optimalcultivars of oat silage，and to provide basie theoretical and technological guiding for thedevelopment of oat silages. The results were as follows:1. The crude protein content of Baiyan2is the highest among the3oat varieties. Inthe first twe growth stages, the crude fiber content of Baiyan2is the highest among the threeoat varieties, which can be decreased by making into silages. The other nutritionalcomposition content is also keeping a good level.2. As the growth stages moving forward, the silage qualities are getting better. Baiyan7can be made into good quality silage in the earing stage. Baiyan8can be made into goodquality silage in the filling stage. All3oat varieties can be made into good quality silage inthe milk stage.3. The crude protein, ether extract, crude ash content of oat silage is higher than oat hay,while the crude fiber, nitrogen-free extract content of oat silage is lower than oat hay. So wecan include that making silage can decrease the crude fiber content and thelose of the othernutritional composition.4. Mixed oat and maize can be made into good quality silage, the quality level fromhigh to low was:3:7>5:5>7:3. As the ratio of oat increasing, the crude protein andnitrogen-free extract content of silage were decreased, well the crude fiber, ether extract,crude ash, NH3-N/TN content were increased, the pH were all increased to4.7, caproic acidcontent was low and propionic acid, butyric acid content were increased.