Abstract
The experiment was conducted to evaluate the effect of cutting interval on quality and palatability of napiergrass (Pennisetum purpureum SHUMACH) Silage. The grasses were harvested on 6, 8, 10 and 12 weeks interval from February to November and were ensiled in laboratory silos. Fibrous compounds increased, while dry matter digestibility and crude nitrogen content decreased with increasing cutting interval. Total non-structural carbohydrate (TNC), which ranged between 5% and 8% on dry matter basis, increased a little as increasind cutting interval. The fermentative quality of each silage was relatively high, because lactic acid content of napiergrass silage at different cutting times was over 6% on dry matter basis and contents of the other organic acids were very little. The average value of pH of silage was lower than 4.2 in respective cutting intervals. But the fermentative quality of silage on the last Cuts of various intervals either during autumn or winter season, however, was slightly low. It is suggested that this tendency depended on TNC content of less than under 6.0%. the low palatability by cattle was clearly noticed in 12 weeks interval silage. This is considered to be caused by low dry matter digestibility. It is suggested that napiergrass may be cut and ensiled at between 8 to 10 weeks interval of growh.
