Varietal Differences in Digestibility for Stover of Forage Hybrid Maize (Zea mays L.)

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  • 飼料用トウモロコシ交雑種における茎葉部の消化性の品種間差異
  • シリョウヨウ トウモロコシ コウザツシュ ニ オケル ケイヨウブ ノ ショウカ

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A 3-year study was conducted in Chushin dist., Nagano, Central Japan to examine the varietal differences in stover digestibility of forage hybrid maize determined at yellow ripe stage desirable for ensiling, and to examine the relationships among digestibility and other agronomic traits. The test was performed on 35 commercial hybrids at 556 plants/a in both 1984 and '85, and 144 hybrids at 741 plants/a in 1986. Stover digestibility parameters analyzed include organic cellular contents (OCC), organic cell wall (OCW), high digestible fraction in OCW (Oa) hydrolysed by cellulase and low digestible one (Ob) resisted to cellulase digestion, according to the enzymatic analysis developed by ABE. Digestible organic matter (DOM) was calculated by using the contents of OCC, Oa and Ob and these in vivo digestiblities. The results were as follows : For the 2-year trial in 1984 and '85, the significant differences (P <0.01) among hybrids and years were found in OCW, DOM, maturity and mean top growth rate from seeding to harvesting, but not significantly in the proportion of ear to whole-crop dry matter. For the trial in 1986, there were manifest variations among 144 hybrids for all characters of stover digestibility. Especially, Ob ranged 24% among the hybrids. The coefficients of variability (C.V.) in OCC, Oa and Ob were larger than C.V. in the proportion of ear. The OCC and DOM contents were negatively correlated with OCW and Ob, and the varieties which highly contented OCW and Ob tended to have large proportion of ear or high top growth rate or late maturing in each trials. It was found that the Ob content was closely correlated with whole-crop DOM in each year, compared with the proportion of ear, but not found that the digestibility of OCW increased while the field resistances to lodging and disease decreased. It is concluded that there are fairly differences in digestibility of stover among the varieties of forage maize, and that the stover digestibility does not have less important role in nutritive value of whole-crop than the proportion of ear : grain content. The varietal differences in digestibility of stover may be considerably affected by the "source-sink" relationship, maturity and the indirect selection with assessing grain yielding ability.

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