Effects of variety, sowing season and maturity stage on ruminal phosphorus release from whole maize stover and its...

An in situ degradation technique was used to investigate the effects of variety, season and maturity stage on ruminal Phosphorus (P) release from whole maize stover and morphological fractions from five varieties of maize (conventional maize, CM; sweet maize, SM; waxy maize, WM; high oil maize, HOM; and fodder maize, FM). Maize plants were harvested in 2005, 17 and 31 days after tasselling and manually separated into leaf blade, leaf sheath, stem and husk. Results showed that the values of rapidly released P fractions (a), slowly released P fractions (b), rate constant of P release for fraction b (c) and effective disappearance (ED) of P were significantly influenced by variety, sowing season and maturity stage (p < 0.05). The ED of P in whole maize stover among the varieties decreased in the following order: FM (89.8%) > HOM (87.9%) > CM (87.0%) > SM (86.9%) > WM (83.9%). Advanced maturity stage increased (p < 0.001) the a and ED values of P in the leaf blade and leaf sheath, but decreased (p < 0.001) these parameters in the husk. The a fraction and ED of P were higher (p < 0.001) for maize sown in spring than those sown in summer. Significant (p < 0.05) interactions among variety, sowing season and maturity stage were noted in the a and ED values of P. Effective disappearance of morphological fraction varied significantly (p < 0.001) and followed the order: stem (90.3%) > leaf sheath (88.2%) > leaf blade (85.2%) > husk (84.9%). In conclusion, most of P in maize stover could be released in the rumen. The potential pollution resulting from P excretion in faeces may be alleviated, when maize stover is largely used as the main forage source of ruminants.