Forage production and nutritional characteristics of buckwheat as affected by maturity and conservation method

Two experiments were carried out in 2013/2014 in order to evaluate the forage yield and the nutritional value of the fresh, hayed and ensiled common buckwheat. Two varieties were harvested at the Green and Brown achene stages. The silage was produced in experimental mini-silo. The need for wilting the forage (at 35% dry matter) and for adding Lactobacillus plantarum as inoculum was evaluated. From Green to Brown achenes, the dry matter (DM) yield, the relative feed value (RFV) and the total digestible nutrient (TDN) increased (from 3 to 4 t ha-1, from 136 to 152 and from 56 to 59%, respectively) while the crude protein (CP) decreased from 14 to 10%. Compared with the fresh forage, haymaking resulted in a marked decrease of CP, RFV and TDN, while ensiling did not change the CP and slightly decreased RFV and TDN. Forage wilting worsened the silage quality, while the inoculation improved it. Quali- and quantitative differences between varieties were detected.