Publication Date
1985
Location
Kyoto Japan
Description
It was intended to study the possibility of cutting green barley (Hordeum vulgare L.) and wheat (Triticum aestivum L.) before obtaining grains. The grains of the two crops were sown in broadcasting. Half of the cultivated area of both crops were cut manually at 30 cm plant height, while the others were left as controls. Two digestibility trials using 3 fistulated castrated Ossimi rams were carried on the green forage cut of barley and wheat. The obtained results are summarized as follow:
1. The values of in vitro disappearance, in vivo digestion coefficients (except EE), nutritive value (SV, TDN and DCP) and energy value (GE, DE and ME) of the green forage cut of barley were higher than those of wheat forage.
2. N-retention and ruminal ammonia-N of rams fed barley forage were higher than those fed wheat forage. While ruminal total number of protozoa, microbial protein and volatile fatty acids and blood NH3-N showed an opposite trend.
3. Two regression equations were pointed out for predicting in vivo DM digestibility from in vitro DM disappearance of green forage cuts of barley and wheat.
4. The total production of SV and DCP (forage, grain and straw)/feddan were higher in cutting plants than in the control ones. The increase was 9.7 and 14.8% in SV and 69.7 and 55.5% in DCP in barley and wheat, respectively.
Citation
Nowar, M S.; Sherif, S Y.; Abdel-Rahman, G A.; Abdel-Baki, S N.; and El-Gindi, K M., "Effect of Cutting Barley (Hordeum vulgare L.) and Wheat (Triticum oestivum L.) on the Yield of Grain and Straw with Special Reference to the Nutritive Value of the Green Forage Cut" (1985). IGC Proceedings (1985-2023). 35.
(URL: https://uknowledge.uky.edu/igc/1985/ses10/35)
Included in
Agricultural Science Commons, Agronomy and Crop Sciences Commons, Plant Biology Commons, Plant Pathology Commons, Soil Science Commons, Weed Science Commons
Effect of Cutting Barley (Hordeum vulgare L.) and Wheat (Triticum oestivum L.) on the Yield of Grain and Straw with Special Reference to the Nutritive Value of the Green Forage Cut
Kyoto Japan
It was intended to study the possibility of cutting green barley (Hordeum vulgare L.) and wheat (Triticum aestivum L.) before obtaining grains. The grains of the two crops were sown in broadcasting. Half of the cultivated area of both crops were cut manually at 30 cm plant height, while the others were left as controls. Two digestibility trials using 3 fistulated castrated Ossimi rams were carried on the green forage cut of barley and wheat. The obtained results are summarized as follow:
1. The values of in vitro disappearance, in vivo digestion coefficients (except EE), nutritive value (SV, TDN and DCP) and energy value (GE, DE and ME) of the green forage cut of barley were higher than those of wheat forage.
2. N-retention and ruminal ammonia-N of rams fed barley forage were higher than those fed wheat forage. While ruminal total number of protozoa, microbial protein and volatile fatty acids and blood NH3-N showed an opposite trend.
3. Two regression equations were pointed out for predicting in vivo DM digestibility from in vitro DM disappearance of green forage cuts of barley and wheat.
4. The total production of SV and DCP (forage, grain and straw)/feddan were higher in cutting plants than in the control ones. The increase was 9.7 and 14.8% in SV and 69.7 and 55.5% in DCP in barley and wheat, respectively.
