Floury Leafy Corn Silage Video
Floury Leafy Corn Silage Hybrids have a silage specific kernel type that behaves differently in the field, the chopper, the silo and the rumen. They contain a naturally occurring recessive gene called opaque-1. In the farmer’s field, a segregation of kernel type is seen on the ear. Approximately 25% of the kernels on each ear have completely floury interiors. The other 75% of the kernel set is composed of normal Leafy type kernels. All kernels are selected to be large, soft, and slow drying so that they will fracture easily during chopping and cow chewing for maximum starch digestibility.
When you move your herd to a Floury Leafy ration from a dual purpose, reduce the concentrate corn in the TMR. Expect starch to be 10 to 12% more digestible.
Small Particle size
Floury kernels fracture easily into small particles during silage chopping, allowing for a shortened storage period. After chewing, the starch is readily digested and available as energy for milk production.
long rumen retention time
Nutritionists believe that floury starch particles are more buoyant in the rumen and float to stay in the rumen mat for an extended digestion period resulting in increased milk production potential.
HIGH ENERGY STARCH
The small starch particles offer more surface area to rumen bugs for a boost in digestibility. This increase in energy in the corn silage allows for a reduction of concentrate corn in the ration.
ration type adaptabiltiy
Floury Leafy Corn Silage Hybrids are versatile. They can be balanced into various rations types to meet the nutritional needs of your heifers, transition cows, early and late lactation cows and dry cows.
high quality milk
Floury Leafy Corn Silage Hybrids have an increased potential to produce milk with high fat content. They do not require heavy kernel processing during harvest to reduce starch particle size, so fiber particles can remain large enough to act as effective fiber. This promotes normal rumination and saliva production, which plays an important role in protection from acidosis and increases milk fat content.