Original scientific paper
UTJECAJ DODATKA SIRUTKE SJENAŽI LUCERNE NA KONZUMACIJU I PROBAVLJIVOST OBROKA U HRANIDBI KASTRIRANIH OVNOVA
Marina Vranić
; University of Zagreb Faculty of Agriculture, Department of Field Crops, Forage and Grasses, Grassland Research Centre, Zagreb, Croatia
Krešimir Bošnjak
; University of Zagreb Faculty of Agriculture, Department of Field Crops, Forage and Grasses, Grassland Research Centre, Zagreb, Croatia
Josip Leto
; University of Zagreb Faculty of Agriculture, Department of Field Crops, Forage and Grasses, Grassland Research Centre, Zagreb, Croatia
Ivana Čačić
; University of Zagreb Faculty of Agriculture, Department of Field Crops, Forage and Grasses, Grassland Research Centre, Zagreb, Croatia
Jasna Pintar
; University of Zagreb Faculty of Agriculture, Department of Animal Nutrition, Zagreb, Croatia
Igor Stipić
; DUKAT d.d., dairy industry, Zagreb, Croatia
Martina Protulipac
; students, University of Zagreb Faculty of Agriculture, Zagreb, Croatia
Marina Bukal
; students, University of Zagreb Faculty of Agriculture, Zagreb, Croatia
Abstract
Cilj istraživanja bio je utvrditi utjecaj dodatka 5% i 10% sirutke u prahu sjenaži lucerne (SL) (Medicago sativa L.) na ad libitum konzumaciju i in vivo probavljivost obroka u hranidbi kastriranih ovnova. Dodatak sirutke u prahu SL je povećao ad libitumm konzumaciju ST (P<0.005) i organske tvari (OT) (P<0.05), ali smanjio in vivo probavljivost ST (P<0.01), OT (P<0.05) i sirovih proteina (SP) (P<0.001). Razina dodatka osušene sirutke (5% u usporedbi s 10%) nije statistički značajno utjecala na ad libitum konzumaciju SL (P>0.05) niti na in vivo probavljivost (P>0.05). Zaključeno je da dodatak osušene sirutke SL u hranidbi kastriranih ovnova u količini od 5% i 10% potiče konzumaciju SL ali smanjuje in vivo probavljivost kao posljedicu brže pasaže hrane kroz probavni sustav.
Keywords
ad libitum konzumacija; sjenaža lucerne; osušena sirutka; in vivo probavljivost
Hrčak ID:
170439
URI
Publication date:
17.2.2016.
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