000124416 001__ 124416
000124416 005__ 20241125101133.0
000124416 0247_ $$2doi$$a10.3390/ani13030344
000124416 0248_ $$2sideral$$a132857
000124416 037__ $$aART-2023-132857
000124416 041__ $$aeng
000124416 100__ $$aGordo, Ana$$uUniversidad de Zaragoza
000124416 245__ $$aIn vitro study of the effect of ensiling length and processing on the nutritive value of maize silages
000124416 260__ $$c2023
000124416 5060_ $$aAccess copy available to the general public$$fUnrestricted
000124416 5203_ $$aThe effect of the ensiling length (3, 6, or 9 months), and the processing by dehydration (D) or dehydration and pelleting (P) with respect to the fresh silages (F) were studied in vitro on three maize cultivars in three incubation runs to study the effect of these factors on the nutritive value of maize silage. Gas production pattern, in vitro true digestibility (IVTD), methane concentration (6 and 12 h), ammonia, and volatile fatty acid concentration (VFA) at 12 h were measured. The moisture and pH of F averaged 676 g/kg and 4.09, respectively, and were not affected by the ensiling length, but moisture was reduced, and the pH increased in D and P with respect to F (p < 0.05). The ensiling length did not affect the chemical composition, but differences among the processing forms were detected in a higher acid detergent insoluble nitrogen (ADIN) proportion in P than D, and D than F (p < 0.001). Silages opened at 9 months showed the lowest gas production (p < 0.05), and those that opened after 3 months showed the highest IVTD. The effects of processing on nutrient utilisation only manifested on 3 month silages, with the volume of gas production and IVTD being lower in D than F. However, processing tended (p = 0.064) to reduce the methane proportion at 12 h, indicating both a more efficient fermentation and a lower potential of greenhouse gas emissions compared to the fresh silages. Extending the length of ensiling to 9 months reduced the fermentation of maize silage. The processing increased the dry matter and buffered the feed as well as contributed to an increase in fermentation in 3 month silages.
000124416 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000124416 590__ $$a2.7$$b2023
000124416 592__ $$a0.698$$b2023
000124416 591__ $$aVETERINARY SCIENCES$$b16 / 167 = 0.096$$c2023$$dQ1$$eT1
000124416 593__ $$aVeterinary (miscellaneous)$$c2023$$dQ1
000124416 591__ $$aAGRICULTURE, DAIRY & ANIMAL SCIENCE$$b10 / 80 = 0.125$$c2023$$dQ1$$eT1
000124416 593__ $$aAnimal Science and Zoology$$c2023$$dQ1
000124416 594__ $$a4.9$$b2023
000124416 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000124416 700__ $$aHernando, Belén$$uUniversidad de Zaragoza
000124416 700__ $$aArtajona, Jesús$$uUniversidad de Zaragoza
000124416 700__ $$0(orcid)0000-0002-0712-1185$$aFondevila, Manuel$$uUniversidad de Zaragoza
000124416 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000124416 7102_ $$12008$$2X$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cProy. investigación HTA
000124416 773__ $$g13, 3 (2023), 344 [11 pp]$$pAnimals (Basel)$$tAnimals$$x2076-2615
000124416 8564_ $$s285345$$uhttps://zaguan.unizar.es/record/124416/files/texto_completo.pdf$$yVersión publicada
000124416 8564_ $$s2604419$$uhttps://zaguan.unizar.es/record/124416/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000124416 909CO $$ooai:zaguan.unizar.es:124416$$particulos$$pdriver
000124416 951__ $$a2024-11-22-11:59:47
000124416 980__ $$aARTICLE