Hy!

Currently I'm writing a study on whole-crop silages made of wheat, oats,
barley or rye. Aim of the study is to qualify the metabolize energy value of
those silages to conclude some statements of the possibility to feed them in
milkproduction instead of gras- or maizsilages. High energy vaules are
necessary for that.
Now I'm searching for articles in which the energetic values of the
different ensiled cereals arecompared, maybe in different matureity stages
(i.e. milk ripeness, yellow ripeness, etc.).

You know any sources for that?

Bye
Frank

On 10/28/02 10:02 AM, in article ,
"Frank Brüsemeister" wrote:

Hy!

Currently I'm writing a study on whole-crop silages made of wheat, oats,
barley or rye. Aim of the study is to qualify the metabolize energy value of
those silages to conclude some statements of the possibility to feed them in
milkproduction instead of gras- or maizsilages. High energy vaules are
necessary for that.
Now I'm searching for articles in which the energetic values of the
different ensiled cereals arecompared, maybe in different matureity stages
(i.e. milk ripeness, yellow ripeness, etc.).

You know any sources for that?

Bye
Frank


Do you mean something like this?

http://www.ianr.unl.edu/pubs/beef/g696.htm

The link is to the University of Nebraska at Lincoln. They do a lot of ag
research there. Maybe someone there could help.

Dean



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Dean Hoffman wrote in message
...
On 10/28/02 10:02 AM, in article
,
"Frank Brüsemeister" wrote:

Hy!

Currently I'm writing a study on whole-crop silages made of wheat,
oats,
barley or rye. Aim of the study is to qualify the metabolize energy
value of
those silages to conclude some statements of the possibility to feed
them in
milkproduction instead of gras- or maizsilages. High energy vaules
are
necessary for that.
Now I'm searching for articles in which the energetic values of the
different ensiled cereals arecompared, maybe in different matureity
stages
(i.e. milk ripeness, yellow ripeness, etc.).

You know any sources for that?

Bye
Frank


Do you mean something like this?

http://www.ianr.unl.edu/pubs/beef/g696.htm

The link is to the University of Nebraska at Lincoln. They do a lot
of ag
research there. Maybe someone there could help.

Dean

there is a lot of whole crop silage in the UK and probably Europe on
whole-crop silages. In the UK there are pretty popular in those areas
where we are at the limit of Maize growing. Not sure how much is on the
web but the two magazines that are most likely to cover whole crop are

Dairy FArmer Editor Shirley Macmillan
fax 01473 232822
email

British Dairying
Editor Judie Allen
fax 01327 860883

obviously you will have to put a country code in front of the fax
numbers


--
Jim Webster

"The pasture of stupidity is unwholesome to mankind"

'Abd-ar-Rahman b. Muhammad b. Khaldun al-Hadrami'

Frank Brüsemeister wrote in message
...
Hi!


there is a lot of whole crop silage in the UK and probably Europe on
whole-crop silages. In the UK there are pretty popular in those
areas
where we are at the limit of Maize growing. Not sure how much is on
the
web but the two magazines that are most likely to cover whole crop
are

Thanks a lot for those adresses, I'll check them.
But in UK whole-crop silages are usually harvestet in a quite late
stage of
maturity. Silages in UK have dry matters above 50% and are usually
treatet
with urea for better conservation.

I suspect that this may vary. In the North West where we can have sixty
inches of rain a year ripening grain can be a bit problematic some
years, so we may well take the crop at a lot lower dry matter than they
would in the South East of the country.

Contrary in nothern europe (i.e. northern germany in my case) silages
are
harvestet in the state of dough ripeness, that means they have dry
matters
of about 30% or 40% and are ensiled without urea.
But mayby the results of the UK-researches are transferable.

certainly I would check


--
Jim Webster

"The pasture of stupidity is unwholesome to mankind"

'Abd-ar-Rahman b. Muhammad b. Khaldun al-Hadrami'


Bye