Original scientific paper

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

Abstract

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.

Keywords

red clover; genetic forms; wilting; silage; biogenic amines

Hrčak ID:

70967

URI

https://hrcak.srce.hr/70967

Publication date:

13.7.2011.

Article data in other languages: polish

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