Digestibility of stover of local corn varieties from the Poblano-Tlaxcalteca highlands
DOI:
https://doi.org/10.29312/remexca.v14i29.3527Keywords:
High Valleys, landrace corns, nutritional valueAbstract
The quality of corn stover is an important aspect to improve its consumption in ruminants, and little is known about its variation in the diversity of varieties grown in the Mexican highlands. The objective was to know the quality of stover (leaf) in native populations of corn in two regions of the Poblano-Tlaxcalteca highlands. For each region, 144 cultivars were tested in two locations, of which 134 were native populations and six commercial cultivars recommended for temperate zones. In vitro digestibility, neutral detergent fiber, acid detergent fiber, earliness, and yield of forage and grain were quantified. The experimental design was a simple 12x12 lattice with two repetitions. In both regions, differences in digestibility (p< 0.01) were found between cultivars in an interval of 10 percentage units. The outstanding local varieties were those that presented the highest digestibility (62.8 and 57.7% averages per region), compared to the commercial cultivars (57.3 and 57.7%), a variable that was associated with lower concentrations of neutral detergent-insoluble fiber (68.8 and 75.7% vs 71.7 and 78.3%), mainly. Earliness, grain coloration, or grain yield were not associated with digestibility. In conclusion, there is diversity in the digestibility of the leaf in stover between cultivars; some local varieties had greater digestibility than the commercial hybrids tested. Differences in digestibility were related to differences in neutral detergent fiber concentration, where commercial varieties tended to be more fibrous. Some local varieties outstanding in digestibility had high production of grain and stover.
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