Claim · model-written summary
Whole crop barley, oats, triticale and wheat need more than 32 hours of wilting in the milk ripe stage.
- Taxon
- Winter Cereal Cropst0
- Material
- whole crop barley, oats, triticale, whole crop wheate0
- Organ / stage
- milk ripe stagee0
- Outcome
- wilting timee0
- Value
- more than 32 houre0
Not reportedGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Verbatim
t0“Winter Cereal Crops”
e0“To make haylage for whole crop barley, oats, triticale, whole crop wheat need more than 32 hour wilting time in the milk ripe stage, yellow ripe stage need about 8~24 hour, and wilting time did not need the full ripe stage”
Title
Tae Hwa Song; Tae Il Park; Ouk Kyu Han; et al. Han-guk choji josaryo hakoeji 2012. doi:10.5333/kgfs.2012.32.4.419
Other claims from this paper (13)
- Intervention effect Dry matter yield and TDN yield increased with late harvest.
- Intervention effect Crude protein, NDF and ADF content decreased with late harvest.
- Observation Whole crop cereals need about 8 to 24 hours of wilting in the yellow ripe stage.
- Observation Wilting was not needed in the full ripe stage.
- Intervention effect pH increased with late harvest in all winter cereal forages.
- Intervention effect Lactic acid content decreased with late harvest.
- Observation Lactic acid content was highest in the milk ripe stage.
- Intervention effect Acetic acid decreased with late harvest.
- Observation Butyric acid was not detected in the haylage.
- Recommendation Harvesting winter cereal crops sooner is an efficient way to make haylage in terms of protein content and fermentation quality.
- Recommendation Rye is not suitable for making haylage because of the difficulty of pre-wilting.
- Recommendation Rye can be used as fresh forage and silage because pre-wilting is difficult in Korea.
- Recommendation Whole crop barley, oats, triticale and wheat can be used for haylage when harvested at the yellow ripe stage with 8 to 24 hours of pre-wilting.