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Krmiva : Časopis o hranidbi životinja, proizvodnji i tehnologiji krme, Vol. 62 No. 1, 2020.

Izvorni znanstveni članak

https://doi.org/10.33128/k.62.1.2

The effect of whey supplementation on the nutritive value of fermented forage from semi-natural grassland

Marina Vranić ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Krešimir Bošnjak ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Tomislav Mašek ; Veterinarski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska
Kristina Starčević ; Veterinarski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska
Božica Lukšić ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Goran Kiš ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Lucija Stjepčević ; studentica na Agronomskom fakultetu Sveučilišta u Zagrebu, Zagreb, Hrvatska

Puni tekst: hrvatski pdf 73 Kb

str. 15-21

preuzimanja: 378

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Puni tekst: engleski pdf 73 Kb

str. 15-21

preuzimanja: 222

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Sažetak

The aim of the study was to determine the effect of dried whey supplementation, at ensiling forage from semi-natural grassland, on the nutritive value of fermented forage and the quality of fermentation. Wilted forage from semi-natural grassland was supplemented with five levels of dried whey kg-1 of dry matter (DM) at ensiling into laboratory siloses: (i) 0 g; (ii) 13 g; (iii) 65 g; (iv) 130 g; (v) 260 g (treatments T0, T13, T65, T130 and T260 respectively). The siloses were opened after 40 days of ensiling to evaluate the nutritive value of fermented forage and the fermentation quality by NIR spectroscopy. It was concluded that dried whey, supplemented at ensiling to wilted forage from semi-natural grassland, linearly increases the content of DM (P<0.05), corrected DM (CDM) (P<0.01), crude protein (CP) (P<0.001), neutral detergent fiber (NDF) (P<0.001), fermenting metabolic energy in the metabolic energy (FME/ME) (P<0.001), digestibility of organic matter (OM) in the DM (D-value) (0.001), intake factor for cattle (P<0.001), intake factor for sheep (P<0.001), while reducing the pH (P<0.05), OM (P<0.001), ammonia nitrogen (NH3-N) (P<0.001) and sugar residues (P<0.001) in fermented forage.

Ključne riječi

whey; nutritive value; fermented forage; semi-natural grassland

Hrčak ID:

243937

URI

https://hrcak.srce.hr/243937

Datum izdavanja:

17.9.2020.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.896 *