Snorkeling, science fiction, winemaking, languages, taking long walks, camping.
Motto:
Never give up!
Previous Education:
Biology at the University of Utrecht - graduation 1996
Graduation Subjects:
Graduation subjects included microbiological, plant physiological, and taxonomical topics, and were followed by half a year of practical experience in the field of microbiology and genetics.
Supervisors:
Prof. Paul Struik, Prof. Seerp Tamminga Dr. John Cone, Dr. Ferdinand Engels
CoOperators:
Financer:
The project was financed in part by several maize breeding companies.
Start date:
15 April 1999
End date:
15 January 2004
Introduction:
Maize is an important forage feedstuff for cows. The feed value of maize depends in large part on the rate and extent of fermentation in the rumen of the cow. Cell walls of maize are often not fully fermented, which means a loss of potential feed value. The aim of this project was to identify the mechanism that determines the rate and extent of cell wall fermentation, and to find possible means of improving the feed value of maize, with particular focus on the maize stem.
Results:
In vitro fermentation tests on sections taken from the stem confirms the influence of chemical composition, especially of lignin content and composition, on the extent of fermentation. Detailed microscopical, chemical, and fermentation studies were performed within a single internode, between different internodes in the stem (from top to base), and throughout the development of the plant during the season.
Articles:
E.J.M.C. Boon, J.W. Cone, P.C. Struik & F.M. Engels. Stem characteristics of two maize (Zea mays L.) cultivars varying in whole stem digestibility. I. Relevant morphological parameters.
E.J.M.C. Boon, F.M. Engels, P.C. Struik & J.W. Cone. II. Variation of anatomical and chemical features within a single internode related to in vitro rumen fermentation characteristics. NJAS 2004, accepted.
