The Impact of Genotype on Chemical Composition, Feeding Value and In Vitro Rumen Degradability of Fresh and Ensiled Forage of Native Maize (<i>Zea mays</i> L.) from Mexico

Abstract

The objective of this study was to evaluate the impact of the genotype on the chemical composition, feeding value and in vitro rumen degradability of fresh and ensiled forage of four native maize varieties (Amarillo, Olotillo, Tampiqueño and Tuxpeño) from Tamaulipas, Mexico, and a commercial hybrid, as well as the stability and aerobic deterioration of the silage. In all genotypes, fresh forage consisted of whole plants of maize that were harvested when the grain reached a milky-mass state, and silage was fresh forage chopped and ensiled in plastic bags, where it fermented for 120 days. The hybrid presented the highest content (p p p p p p > 0.05) between states of the forage, the fresh forage presented a higher (p p p p p 38 h), and less (p < 0.05) deterioration, pH increase and loss of DM and OM, while Tuxpeño obtained less stability and greater deterioration. In conclusion, the genotype did influence the chemical composition of fresh and ensiled forage, which affected the feeding value and in vitro rumen degradability, and the Amarillo and hybrid genotypes presented the best values in the evaluated parameters.

Keywords

• aerobic stability
• native maize
• nutritional quality
• rumen degradability
• silage