Corn Residue Quality throughout the Grazing Season

Authors

Shelby E. Gardine, University of Nebraska-LincolnFollow
Gavin L. Harsh, University of Nebraska - LincolnFollow
Robert G. Bondurant Bondurant, University of Nebraska-LincolnFollow
Jana L. Gramkow, University of Nebraska - Lincoln
Andrea K. Watson, University of Nebraska-LincolnFollow
Terry J. Klopfenstein, University of Nebraska - LincolnFollow

Date of this Version

2017

Citation

2017 Nebraska Beef Cattle Report. University of Nebraska Extension MP104. Lincoln, NE.

Comments

© 2016 The Board of Regents of the University of Nebraska.

Abstract

Changes in in vitro organic matter digestibility and digestible organic matter of corn residue were evaluated throughout the fall grazing and spring grazing seasons. In vitro organic matter digestibility and digestible organic matter were greatest at the beginning of fall grazing and declined over time. Slight weathering resulted in lower quality corn residue available at the beginning of spring grazing compared to the beginning of fall grazing. The in vitro organic matter digestibility of available residue declined 21% over the fall grazing season and 51% throughout the spring grazing season. As the availability of nutrients declines over time, adjustments in feeding management or rotational grazing may be necessary to meet energy requirements of grazing cattle.