The Effect of Stage of Maturity on the Preservation and Nutritive Value of Silage

Authors

James Weldon Kuhlman, University of Nebraska-Lincoln

Document Type

Thesis

Date of this Version

8-1961

Citation

Thesis (M.S.)—University of Nebraska—Lincoln, 1961. Department of Dairy Husbandry.

Comments

Copyright 1961, the author. Used by permission.

Abstract

The purpose of this study was to determine the effect of state of maturity on the preservation and nutritive values of Atlas and Rox sorghum silage.

The objectives of this experiment were

1. to determine the influence of stage of maturity on the composition and preservation of two varieties of sorghum silage

2. to determine the influence of stage of maturity on the digestibility of the dry matter, energy and crude protein of two sorghum varieties when preserved as silage

3. to obtain a measure of the variation among metal drums of approximately 300 pounds of silage produced from the same field and harvested at the same time.

Advisor: F. G. Owen