Quantitative characterization of corn plant components according to planting time and grain maturity stage

• Autor(a) principal: Pereira,José Luiz de Andrade Rezende
• Data de Publicação: 2012
• Outros Autores: Pinho,Renzo Garcia Von, Souza Filho,Alano Xavier, Pereira,Marcos Neves, Santos,Álvaro de Oliveira, Borges,Iran Dias
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Brasileira de Zootecnia (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012000500005
• topic: digestibility; dry matter; fiber quality; forage; Zea mays

The objective of this experiment was to characterize the dry matter production of vegetative components (stalk, leaf, husk, and cob) and reproductive components (grain) of the corn plant according to planting time and the grain maturity stage. Eight corn hybrids with different agronomic characteristics were used to carry out the experiments. Two experiments were performed with planting undertaken on 11/11/2007 and 12/12/2007 under a conventional tillage system. The eight corn cultivars were harvested at three grain maturity stages, half milk line, three quarters milk line and black layer. An 8 × 3 factorial (eight hybrids and the three cutting times) randomized blocks design was used, with three replications. Individual analysis of variance was performed for each experiment. Then joint analysis of variance was performed involving the two planting times. The means were grouped and the hybrids used as replications to characterize the components. Delay in planting significantly reduced the dry matter productivity of the whole plant; however, it did not reduce its degradability. The greatest dry matter productivity obtained was that of grain, followed by stalk, leaf, husk and cob. The vegetative components, leaves and husk, lose quality with delay in planting. The leaf is the vegetative component of highest quality, while the cob is the worst. Delay in planting increases the neutral detergent fiber content of the stalk, husk and cob.