Factors determining yield and nutritive value of maize for silage under tropical conditions

Our objective was to assess maize fields in two growing seasons to determine the factors that affect the yield and nutritive value of maize silage produced in Brazil. Seventy-four commercial maize fields, 49 in the first growing season (FGS) and 25 in the second (SGS), were sampled over two crop years. In each field, 12 linear meters of plants were cut by hand at 25 cm above ground. Characteristics of the field, plants, and their components (stalk, leaves, husk, cob, and grains) were evaluated. Farmers were interviewed regarding the crop management practices applied. Chopped maize forage was dried to assess its chemical composition, in vitro dry matter digestibility, and in vitro fibre digestibility. Descriptive statistics was carried out for agronomic and nutritional variables. To determine the factors that affected yield and nutritive value in maize fields, artificial neural networks were used. The dry matter yield (DMY), NDF concentration, starch concentration, NDF digestibility, and DM digestibility were chosen as response variables. Then, the top 10 main parameters were used to explain the results. Overall, the association between grain and stover yield maximized DMY. Plant population (plants/ha) and plant maturity were also important to explain yield. Grain depth and number of grains per row were the two most important parameters linked to genetic traits. Plant maturity was decisive in altering the nutritive value of forage maize. Maize grown in the FGS had both greater yield and nutritive value than maize in the SGS.

Automated summary

This study assessed maize fields in two growing seasons in Brazil and identified factors affecting the yield and nutritive value of maize silage. The association between grain and stover yield was found to maximize overall yield, while plant population and maturity also played a significant role. Grain depth and number of grains per row were the most important genetic traits. Maize maturity was crucial in determining the nutritive value of forage maize, and maize grown in the first growing season had higher yield and nutritive value compared to the second season.