APA 6th Edition Feldhofer, S., Vašarević, G. i Klišanić, A. (1998). Utjecaj hranidbe krava s dodatkom sojine sačme i ljuske na bezmasnu suhu tvar i bjelančevine mlijeka. Mljekarstvo, 48 (4), 227-236. Preuzeto s https://hrcak.srce.hr/94841
MLA 8th Edition Feldhofer, Stjepan, et al. "Utjecaj hranidbe krava s dodatkom sojine sačme i ljuske na bezmasnu suhu tvar i bjelančevine mlijeka." Mljekarstvo, vol. 48, br. 4, 1998, str. 227-236. https://hrcak.srce.hr/94841. Citirano 22.01.2021.
Chicago 17th Edition Feldhofer, Stjepan, Goran Vašarević i Antun Klišanić. "Utjecaj hranidbe krava s dodatkom sojine sačme i ljuske na bezmasnu suhu tvar i bjelančevine mlijeka." Mljekarstvo 48, br. 4 (1998): 227-236. https://hrcak.srce.hr/94841
Harvard Feldhofer, S., Vašarević, G., i Klišanić, A. (1998). 'Utjecaj hranidbe krava s dodatkom sojine sačme i ljuske na bezmasnu suhu tvar i bjelančevine mlijeka', Mljekarstvo, 48(4), str. 227-236. Preuzeto s: https://hrcak.srce.hr/94841 (Datum pristupa: 22.01.2021.)
Vancouver Feldhofer S, Vašarević G, Klišanić A. Utjecaj hranidbe krava s dodatkom sojine sačme i ljuske na bezmasnu suhu tvar i bjelančevine mlijeka. Mljekarstvo [Internet]. 1998 [pristupljeno 22.01.2021.];48(4):227-236. Dostupno na: https://hrcak.srce.hr/94841
IEEE S. Feldhofer, G. Vašarević i A. Klišanić, "Utjecaj hranidbe krava s dodatkom sojine sačme i ljuske na bezmasnu suhu tvar i bjelančevine mlijeka", Mljekarstvo, vol.48, br. 4, str. 227-236, 1998. [Online]. Dostupno na: https://hrcak.srce.hr/94841. [Citirano: 22.01.2021.]
Sažetak It is very often practice that our dairies purchase milk of low quality with regards to solids-not-fat, fat and protein content which hardly satisfies our still moderate regulations. This specially goes to the solids-not-fat and protein content of the milk. The reasons for this are numerous: forgery, not adequate feeding and poor genetic quality of the dairy herd. If there is a genetic cause, it is essential for cows to get an easy soluble and digestable proteins (grass, grass silage, forages) through high energy forages. This will enable not only the highest possible reproduction and abomasum microorganisms development but "by pass protein" supply containing aminoacids essential for fermentation activity in the intestine as well as more tissue and milk synthesis. It is widely considered that the most stable abomasum proteins are those generated from an artificially (by heat) dried hay, flaked maize, soybean meal and soybean hull (Harr, 1992.). In this research the feeding trial on 43 cows, from 7 individual farmers oriented as market milk producers, was performed. The solids-not-fat, milk fat and protein percentage were examined. Milk samples were collected during morning and evening milking procedures, once a week during the period of 5 weeks, so the total of 508 milk samples were analysed. The feeding management of cows included basal roughage: hay, pasturages and haylage. As a supplement 2.0 kg of soybean hull, and during a 1 week period, 1.0 kg of soybean meal were also added. At the beginning of the trial the average milk yield was 14.1 L milk/day/cow with 8.596 % solids-not-fat, 4.09 % milk fat and 3.36 % proteins. In those weeks, after 2.0 kg soybean hull supplementary feeding the milk yield increased to an average of 15.93 L/day/cow with 8.83 % solids-not-fat, 4.1 % milk fat and 3.45 % proteins. By addition of 1.0 kg of soybean meal the milk yield further increased to an average of 16.52 L/day/cow. The solids-not-fat, milk fat and protein (8.934 %, 4.34 % and 3.56 %, respectively) increased as well. An average percentage of milk fat increased (for 0.25 %) only when cows were fed with additional 1.0 kg of soybean meal. Soybean hull showed no significant influence on milk fat content, probably due to high quality hay presence in daily diet.