Izvorni znanstveni članak
Fermentation and Proteolysis During the Ensilage of Wilted and Unwilted Diploid and Tetraploid Red Clover
Cezary PURWIN
; Department of Animal Nutrition and Feed Management Uniwersity of Warmia and Mazury in Olsztyn Ul. Oczapowskiego 5 10-718 Olsztyn, Poland tel. 48 089 5233232
Barbara PYSERA
Krystyna ŻUK-GOŁASZEWSKA
Zofia ANTOSZKIEWICZ
Janusz GOŁASZEWSKI
Maja FIJAŁKOWSKA
Krzysztof LIPIŃSKI
Sažetak
form of red clover (2n – 4n), cultivars within the genetic form: 2n (Krynia, Parada), 4n
(Jubilatka, Bona) and DM x form, DM x 2n, DM x 4n. Fermentation and proteolysis
during the ensilage of red clover were affected primarily by wilting, whereas genetic
factors (genetic form, cultivar) exerted a lesser effect. However, the genetic form of
red clover affected the true protein content of silage and the extent of proteolysis
during the ensiling process. The effect of the genetic form of red clover on the extent
of proteolysis in silage (at similar levels of water-soluble carbohydrates and buffering
capacity) suggests that diploid and tetraploid red clover cultivars differ with respect to
chemical properties (poliphenol oxidase activity, polyphenol content) affecting
proteolysis.
Ključne riječi
red clover; genetic forms; wilting; silage; biogenic amines
Hrčak ID:
70967
URI
Datum izdavanja:
13.7.2011.
Posjeta: 1.751 *