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Stočarstvo : Časopis za unapređenje stočarstva, Vol. 74 No. 1-2, 2020.

Izvorni znanstveni članak

https://doi.org/10.33128/s.74.1-2.4

The effect of dry whey supplementation to alfalfa haylage on the proportion of rumen fatty acids in wether sheep

Marina Vranić orcid id orcid.org/0000-0001-6280-0116 ; Sveučilište u Zagrebu Agronomski fakultet, Zavod za specijalnu proizvodnju bilja, Zagreb, Hrvatska
Krešimir Bošnjak ; Sveučilište u Zagrebu Agronomski fakultet, Zavod za specijalnu proizvodnju bilja, Zagreb, Hrvatska
Tomislav Mašek ; Sveučilište u Zagrebu Veterinarski fakultet, Zavod za prehranu i dietetiku životinja, Zagreb, Hrvatska
Katarina Lovrić ; studentica Sveučilišta u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
Mateo Papac ; student Sveučilišta u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
Krešimir Krapinec ; Sveučilište u Zagrebu Šumarski fakultet, Zavod za zaštitu šuma i lovno gospodarenje, Zagreb, Hrvatska
Goran Kiš ; Sveučilište u Zagrebu Agronomski fakultet, Zavod za hranidbu životinja, Zagreb, Hrvatska

Puni tekst: hrvatski pdf 241 Kb

str. 24-33

preuzimanja: 222

citiraj

Puni tekst: engleski pdf 241 Kb

str. 24-33

preuzimanja: 154

citiraj

Sažetak

The objective of this study was to determine the effect of dry whey supplementation to alfalfa haylage (AH) on fatty acids concentration in the rumen of whether sheep. Total of 3 feeding treatments were used in the study: (i) 100% AH; (ii) AH supplemeneted with of 5 g whey kg-1 body weight of wether sheep (AH5) and (iii) AH supplemeneted with 10 g whey kg-1 body weight of wether sheep (AH10). The supplementation of whey to AH reduced the proportion of acetic acid in the rumen of wether sheep (P<0.001), and increased the proportion of propionic (P<0.001) and butyric acid (P<0.001). In the AH5 and AH10 treatments, a higher proportion (P<0.01) of isobutyric acid was found compared to the AH treatment. A higher proportion of isovaleric acid was determined in the AH10 treatment compared to the AH and AH5 treatment (P<0.001). It was concluded that the supplementation of whey to alfalfa haylage reduces the proportion of acetic acid and increases the proportion of propionic and butyric acid in the rumen of wether sheep.

Ključne riječi

alfalfa haylage; whey; fatty acids; rumen

Hrčak ID:

248633

URI

https://hrcak.srce.hr/248633

Datum izdavanja:

30.12.2020.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.064 *