A comparison of in vitro fermentation characteristics of different botanical fractions of mature maize stover

An in vitro cumulative gas production technique was used to evaluate the nutritional characteristics of different botanical fractions of mature maize stover (variety Kexiang No.11). Whole maize stover was separated into eight fractions: leaf blade, leaf sheath, whole stem, upper stem, lower stem, cob, husk, and tassel. The results showed that there were significant (P<0.05) variations among different botanical fractions in in vitro gas parameters (e.g., the theoretical maximum volume of gas production, the rate constant of gas production, and fermentation lag time). Husk had the highest theoretical maximum gas production and rate constant, while leaf sheath had the longest lag time. The hemicellulose content was positively related (P<0.05) with cumulative gas production at 24, 36 and 48 h of incubation and with the theoretical maximum gas production. The hemicellulose-to-crude-protein ratio was positively related (P<0.05) to the rate constant of gas production. In vitro gas production showed a negative but not significant (P>0.05) relationship with acid detergent fibre (ADF) and neutral detergent soluble (NDS) contents of the morphological fractions.