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Mycogen.com
Silage-Specific
BMR
Overview
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Sales Rep:
Joseph Emanuele
724-261-9115
Agronomist:
Travis Keene
717-327-3090
Nutritionist:
John Brouillette
315-427-4741
Ashburn, VA (20146)
Hybrids
Individual Plots
Head-to-Head Plots
BMR
Currently selected
TMF
Forage Resources
Overview
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Production Data
Growing
Harvesting
Feeding
ROI Calculator
Testimonials
Visit
BMR Connection
to share ideas for better-quality silage.
Increase the possibilities for your dairy to profit, by feeding Mycogen
®
brand BMR corn silage:
Average of 4.8 pounds more
milk production
per cow per day
Feed less grain in the
ration
Potential
return on investment
of up to 10:1
Bred for maximum digestibility, high
milk production
and
yield
:
Brown midrib (BMR) — a naturally occurring gene mutation
Less lignin in the cornstalk — higher fiber digestibility
Higher digestibility — greater dry matter intake (DMI) and more milk
Select
high-performing Mycogen
®
brand BMR corn silage seed:
Improved corn silage
yield
and standability compared with first-generation BMR hybrids
The latest traits technologies including the convenience of Dow AgroSciences
Refuge Advanced
®
powered by
SmartStax
®
Advice for
growing
,
harvesting
and
feeding
brown midrib silage:
Expert Mycogen Seeds agronomists and nutritionists can help you:
Successfully
grow
and
harvest
BMR corn hybrids
Adjust
ration formulation
for highly digestible BMR corn silage
Achieve higher
milk production
Increase the
value of corn silage
for a higher return on investment
Access
resources
to improve forage production
Proven
bm3
mutation:
All our
BMR corn hybrids
contain the naturally occurring
bm3
gene mutation
The
bm3
gene is proven to have the lowest lignin and highest digestibility of all BMR gene mutations
Get the truth about BMR.
Lower lignin content in BMR corn stalks (bottom) means higher digestibility. All Mycogen
®
brand BMR corn hybrids contain the proven
bm3
gene mutation.
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BMR Overview - Mycogen Seeds
corn silage, silage corn, corn for silage, silage seed, BMR corn, brown midrib corn, corn silage see
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