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Albert Lea Seed

Products Trial Data

Viking Organic Floury-Leafy Silage Hybrids for 2018

Albert Lea Seed is excited to offer Viking organic floury-leafy corn hybrids bred specifically for silage production.

Bred specifically to meet the complex agronomic and nutritional requirements of dairy and beef cattle, floury-leafy hybrids develop more leaf area per plant than conventional grain hybrids. The leafy gene produces a distinctive corn plant with eight or more leaves above the top ear.

Floury-leafy corn silage hybrids have a silage-specific kernel type that behaves differently in the field, the chopper, the silo and the rumen. Grain-type hybrids produce tough, glassy kernels that remain unbroken during harvest, transport and storage. By contrast, floury-leafy kernels are selected to be large, soft, and slow-drying, so they will fracture easily during chopping and cow chewing for maximum starch digestibility.

Viking O.33-95LF 95-Day C.R.M.
High Yielding and Digestible; True Floury
Leafy Silage Hybrid 

Viking O.34-00LF 100-Day C.R.M.
Our Best 100-day Option for Silage;
True Floury, Leafy Silage Hybrid 

Viking O.35-09LF 109-Day C.R.M.
From East to West, A Strong Performer;
True Floury, Leafy Silage Hybrid 

Desirable silage agronomics

In addition to these distinctive qualities, floury-leafy hybrids offer a superior balance of effective and digestible fiber, plus strong silage-specific agronomics—specifically high total-plant yields and long harvest windows. Typical silage hybrids produce harder kernels that need up to six months of fermentation to fully release their starch. Because floury-leafy kernels are soft they need less time in the silo before they can be fed. They produce high quality milk and beef dependably and economically.

For best results, these hybrids should be planted at 28,000-30,000 plants per acre. To ensure the full expression of floury kernels, they should not be inter-planted with any other corn hybrid. These hybrids make excellent high-moisture corn, but should not be harvested for grain.

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