Original scientific paper

https://doi.org/10.33128/s.76.1-2.1

The effect of whey supplementation on the chemical composition of fermented forage

Mateo Papac ; student Agronomskog fakulteta Sveučilišta u Zagrebu, Zagreb, Hrvatska
Marina Vranić ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Monika Nekić ; studentica Agronomskog fakulteta Sveučilišta u Zagrebu, Zagreb, Hrvatska
Nataša Pukec Pintić ; Hrvatska agencija za poljoprivredu i hranu, Poljana Križevačka 185, Križevci, Hrvatska
Andreja Babić ; Hrvatska agencija za poljoprivredu i hranu, Poljana Križevačka 185, Križevci, Hrvatska
Ivica Vranić ; Hrvatska agencija za poljoprivredu i hranu, Poljana Križevačka 185, Križevci, Hrvatska
Krešimir Bošnjak: ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska

Abstract

The objective of the study was to determine the effect of dried whey supplementation at ensiling on chemical composition and quality of fermented forage originated from semi-natural grassland. The study consists of 5 levels of dried whey supplemented to forage at ensiling into laboratory siloses: (i) 0%; (ii) 3%, (iii) 6%, (iv) 12% and (v) 24%. After 47 days fermentation the laboratory siloses, the pH value of fermented forage and the dry matter content (DM) were determinedd. The NIR instrument was applied to predict the chemical composition and quality parameters of fermented forage: crude protein (CP), crude fat (CF), ash and non-nitrogen extractives (NET). With an increase in dried whey supplementation at ensiling, a linear increase in the DM content (P<0.001) of fermented forage was found. A statistically significant square trend of whey powder supplementation to CP content (P <0.001) and CF content (P<0.001) was found. The whey supplementation (from 3% to 24%) to forage at ensiling showed a linear decrease in CF content in fermented forage (P<0.001). The ash content did not differ significantly between the investigated treatments (P>0.05). The whey supplementation lowered the pH of the fermented forage (P<0.05). It was concluded that the recommended quantity of whey powder that should be added to semi-natural forage ensiled at about 30% is different for individual chemical parameters. To lower the pH value, it is enough to add 3% whey powder, to increase the content of ST 6% while to reduce fiber content by 24%.

Keywords

semi-natural grassland; whey powder; fermented fodder

Hrčak ID:

280919

URI

https://hrcak.srce.hr/280919

Publication date:

26.9.2022.

Article data in other languages: croatian

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