Abstract
The present study was conducted to compare chemical composition, fermentation characteristics, and nutritive value of whole plant grain sorghum and soya-bean silages harvested at the late-bloom, milk, and late-dough stages of sorghum maturity. Diets containing 87.6% of the interseeded silages were fed to growing beef cattle, and grain sorghum silage harvested at the late-dough stage was fed as a control. Maturity stages affected chemical composition and fermentation of the interseeded silages. Dry matter intakes of the interseeded silages were not significantly different for the three maturity stages, but all were lower than that of the control. Digestibilities of most of the nutrients were, however, similar for the four silage diets.
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