Morphological fractions, chemical composition and in vitro fermentation characteristics of maize stover of five genotypes

Morphological fractions, chemical composition and in vitro fermentation characteristics of maize stover of five genotypes

Author by Prof. Grace 'toyin Tayo

Journal/Publisher: Animal: The International Journal Of Animal Biosciences

Volume/Edition: 2

Language: English

Pages: 1772 - 1779

Abstract

Five morphological fractions (leaf blade, leaf sheath, stem, husk and cob) of stover of five maize genotypes, namely waxy, conventional, fodder, sweet and high-oil maize, respectively, were used to test the effects of genotype and morphological fractions on chemical composition and in vitro fermentation characteristics. The waxy maize had a higher (P < 0>


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