Nutritional value and silage fermentation quality of forage cole in different growth periods

In this paper, we studied the nutritional value, silage nutritional quality, and fermentation quality changes of rapeseed in the lace, initial, and final stages to provide a reference for the utilization of forage rape. The results showed that: 1) with the change in growth period, the GE, EE, CP, thioside content, and RFV of forage rapeseed decreased first and then increased. The concentration of soluble carbohydrates in lace rapeseed were significantly higher than that of the initial stage and final stages, while the content of NDF and ADF were significantly lower than that of the initial and final stages (P < 0.01). The ether extract content in final-stage plants reached 16.02%, which was significantly higher than that of lace-stage and initial-stage plants ( P < 0.01). 2). The pH, acetic acid, butyric acid, ammonia nitrogen/total nitrogen, and V-Scores of rapeseed in the different growth stages were significantly different ( P < 0.05). The pH, lactic acid content, butyric acid content, and V-Scores of rapeseed at different silage times were also significantly different ( P < 0.05). The content of lactic acid and acetic acid in rapeseed during the lace and initial stages increased rapidly, reached maximum values at 60 days, and the content of each treatment group was significantly different ( P < 0.05). The sensory quality and V-Score evaluation of final-stage rapeseed in silage were relatively low. In summary, forage rapeseed at the lace and initial stages has high nutritional value and is suitable for silage, and the silage time is preferably 30 to 45 days.