Publication Date
1985
Location
Kyoto Japan
Description
The experiments were made to determine the appropriate harvest time, height and length of cutting of Japanese millet for silage. Harvesting the millet at the end of the late dough stage was found to be the most favorable for silage, and the fermenting quality of the silage was improved by higher cutting and keeping the length of the cutting short ( < 10 mm). Dry weight yield of the plant (x) well correlated with TDN yield (Y) of the silage (r = 0.91, Y = 0.511x - 64.7). A negative correlation was obtained between the rate of temperature rise during the second fermentation process of silage broken the seal and the content of butyric acid in the silage. The second fermentation was suppressed when the butyric acid content in the total acid of the silage was more than 3 % .
Citation
Nakui, T; Yahara, N; and Takai, S, "The Effect of the Harvest Time, Height and Length of Cutting on the Quality and Nutrient Yield of Japanese Millet Silage" (1985). IGC Proceedings (1985-2023). 25.
(URL: https://uknowledge.uky.edu/igc/1985/ses9/25)
Included in
Agricultural Science Commons, Agronomy and Crop Sciences Commons, Plant Biology Commons, Plant Pathology Commons, Soil Science Commons, Weed Science Commons
The Effect of the Harvest Time, Height and Length of Cutting on the Quality and Nutrient Yield of Japanese Millet Silage
Kyoto Japan
The experiments were made to determine the appropriate harvest time, height and length of cutting of Japanese millet for silage. Harvesting the millet at the end of the late dough stage was found to be the most favorable for silage, and the fermenting quality of the silage was improved by higher cutting and keeping the length of the cutting short ( < 10 mm). Dry weight yield of the plant (x) well correlated with TDN yield (Y) of the silage (r = 0.91, Y = 0.511x - 64.7). A negative correlation was obtained between the rate of temperature rise during the second fermentation process of silage broken the seal and the content of butyric acid in the silage. The second fermentation was suppressed when the butyric acid content in the total acid of the silage was more than 3 % .
