Hostname: page-component-745bb68f8f-b6zl4 Total loading time: 0 Render date: 2025-02-11T17:43:09.454Z Has data issue: false hasContentIssue false
  • English
  • Français

Prediction of forage dry matter and soluble carbohydrate content from analysis of expressed juice

Published online by Cambridge University Press:  05 November 2021

D.I.H. Jones ,
C.P. Freeman ,
J.R. Newbold ,
A.R. Fychan ,
Elspeth Jones  and
Aeronwy Lewis
D.I.H. Jones
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth, Dyfed SY23 3EB, UK
C.P. Freeman
Affiliation:
BOCM Pauls Ltd, PO Box 29, 47 Key Street, Ipswich IP4 1BX, UK
J.R. Newbold
Affiliation:
BOCM Pauls Ltd, PO Box 29, 47 Key Street, Ipswich IP4 1BX, UK
A.R. Fychan
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth, Dyfed SY23 3EB, UK
Elspeth Jones
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth, Dyfed SY23 3EB, UK
Aeronwy Lewis
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth, Dyfed SY23 3EB, UK
Get access

Extract

The dry matter (DM) and water soluble carbohydrate (WSC) concentrations of forage are the main characteristics influencing the course of silage fermentation. Knowledge of these parameters would enable decisions to be made both on the need for additive and the type of additive likely to be most effective. Moreover, the degree of wilt could also be followed in wilted crops. The present study was directed to assessing the relationship between the composition of the crop and the volume and composition of the expressed juice. The ultimate objective was the development of on-farm methodology for predicting the ensiling characteristics of crops.

Type
Techniques
Information
Proceedings of the British Society of Animal Science , Volume 1996 , March 1996 , pp. 234
Copyright
Copyright © The British Society of Animal Science 1996

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)