Evaluation of Nutritional Value and Fermentation in vitro of Corn Stalks Silage in Different Varieties and Maturity Stage of Kernels

This study was conducted to evaluate the nutritional value and fermentation in vitro of three kind of silage including high oil corn variety 115(HOC115),typical corn variety 3138 and a special silage corn variety by comparing their chemical components and gas production,taking different maturity stage of kernels(2/4,3/4 and 4/4 milk line;ML) into account.The results showed that for the variety of HOC115 and 3138,their silage fermentation quality were decreased as the mature period increasing,while the special silage corn variety had better quality in all the periods.A significant difference was observed in the contents of NDF and lignin of HOC115 at different mature stages(P 0.05) and the highest contents were in the 3/4 ML,whereas the content of ADF had little change(P 0.05).The contents of NDF,ADF and lignin of typical corn variety 3138 were quadratically increased as maturity increasing(P 0.01),as well as the digestibility of DM and NDF.In contrast to HOC115 and 3138,the special silage corn variety had high DM digestibility(P 0.05),less contents of NDF,ADF and lignin(P 0.01) with advanced maturity stage of corn kernels.It was concluded that 2/4 ML was the best silage period for HOC115 and 3138,and 3/4 or 4/4 ML for the special silage corn as well.