Abstract
This study determined effects of maturity, stay-green (SG) ranking, and hybrid source on dry matter (DM) yield, nutritive value, fermentation, and aerobic stability of corn hybrids. One high stay-green (HSG) hybrid and one average stay-green (ASG) hybrid with similar relative maturity (117 d) from each of 2 seed companies (Croplan Genetics, St. Paul, MN; Pioneer Hi-Bred International, Des Moines, IA) were grown on 1-× 6-m plots at random locations within each of 4 blocks. The hybrids were harvested at 25, 32, and 37% DM from each plot and separated into thirds for botanical fractionation and analysis, whole-plant chemical analysis, and ensiling. Chopped, whole plants were ensiled (8kg) in quadruplicate in 20-L mini-silos for 107 d. A split-plot design was used for the study. Yields of whole-plant and digestible DM and concentrations of starch and DM increased with maturity, whereas concentrations of crude protein, water-soluble carbohydrates, and neutral detergent fiber decreased. High SG hybrids had greater DM yield than ASG hybrids when harvested at 25 and 37%, but not 32% DM. Unlike those from Croplan Genetics, the Pioneer HSG hybrid had greater ear and whole-plant DM concentration than their ASG hybrids. Stover moisture and CP concentration were greater among HSG versus ASG hybrids, particularly among Croplan Genetics hybrids. Croplan Genetics HSG hybrids had greater neutral and acid detergent fiber concentrations and lower in vitro DM digestibility in the unensiled whole-plant, the stover, and the silage than their ASG hybrids, whereas contrasting trends were evident for Pioneer hybrids. Silage fermentation indices were largely unaffected by hybrid SG ranking, maturity, or source. Yeast counts increased with maturity and exceeded 105cfu/g; therefore, all silages deteriorated with 26h, irrespective of treatment. Among the hybrids examined, the optimal maturity for optimizing DM yield and nutritive value of the ASG and HSG hybrids was 37% DM. Stay-green ranking had maturity-dependent effects on the yield of hybrids but had varying effects on nutritional value depending on the source of the hybrid.
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