Nutritional Value, Fermentation Characteristics and In Vitro Degradability of Whole Wheat Hay Harvested at Three Stages of Maturity
Xiaochen Lang,
Meng Yang,
Atef M. Saleem,
Xiaojing Zhao,
Hua Xu,
Yan Li,
Ruiting Xu,
Jiaqiu Cao,
Congcong Xu,
Yushan Cui,
Jia Li,
Jiahui Li,
Yizhao Shen,
Yunqi Li,
Jianguo Li,
Yanxia Gao
Affiliations
Xiaochen Lang
College of Animal Science and Technology, Hebei Agricultural University, Baoding 071001, China
Meng Yang
College of Animal Science and Technology, Hebei Agricultural University, Baoding 071001, China
Atef M. Saleem
Department of Animal and Poultry Production, South Valley University, Qena 83523, Egypt
Xiaojing Zhao
Baoding Vocational and Technical College, Baoding 071000, China
Hua Xu
Langfang Animal Husbandry Station, Langfang 065000, China
Yan Li
College of Veterinary Medicine, Hebei Agricultural University, Veterinary Biological Technology Innovation Center of Hebei Province, Baoding 071001, China
Ruiting Xu
College of Animal Science and Technology, Hebei Agricultural University, Baoding 071001, China
Jiaqiu Cao
College of Animal Science and Technology, Hebei Agricultural University, Baoding 071001, China
Congcong Xu
College of Animal Science and Technology, Hebei Agricultural University, Baoding 071001, China
Yushan Cui
College of Animal Science and Technology, Hebei Agricultural University, Baoding 071001, China
Jia Li
College of Animal Science and Technology, Hebei Agricultural University, Baoding 071001, China
Jiahui Li
College of Animal Science and Technology, Hebei Agricultural University, Baoding 071001, China
Yizhao Shen
College of Animal Science and Technology, Hebei Agricultural University, Baoding 071001, China
Yunqi Li
College of Animal Science and Technology, Hebei Agricultural University, Baoding 071001, China
Jianguo Li
College of Animal Science and Technology, Hebei Agricultural University, Baoding 071001, China
Yanxia Gao
College of Animal Science and Technology, Hebei Agricultural University, Baoding 071001, China
The nutritional value of whole crop wheat hay (WCWH) harvested at different maturation stages are different, and its feeding effects on dairy cows have not been thoroughly evaluated. In this study, the in vitro digestibility of whole wheat (Nongda 22) hay harvested during the flowering, late milk and dough stages were evaluated using batch culture technique. The neutral detergent fiber (NDF) and acid detergent fiber (ADF) contents of whole wheat hay decreased by 35.5% and 40.4%, respectively, whereas the non-fibrous carbohydrates (NFC) content increased by 50.3% in WCWH harvested during the dough stage as compared to the flowering stage (p p = 0.03), whereas the volatile fatty acid (VFA) concentration was greatest during the dough stage and lowest during the flowering stage (p p p = 0.01) and ADF loss (ADFL; p < 0.01) was greater in both the flowering and late milk stages. In conclusion, though the content of NDF was lower in the dough stage, and the starch to NFC ratio was greater, we determined that the optimal harvest stage should be the late milk stage due to the greater dry matter digestibility, the relatively greater NFC content and the shorter planting days.
