Izvorni znanstveni članak
https://doi.org/10.33128/k.60.1.6
THE EFFECT OF THE LENGTH OF WILTING ON THE NUTRITIVE VALUE OF FERMENTED FORAGE FROM SEMI-NATURAL GRASSLAND
Marina Vranić
orcid.org/0000-0001-6280-0116
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Krešimir Bošnjak
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Božica Lukšić
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Ivana Čačić
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Gordan Šebalj
; student Agronomskoga fakulteta Sveučilišta u Zagrebu, Zagreb, Hrvatska
Sažetak
The objective of this paper was to determine the effect of wilting forage originating from semi-natural grassland Arrhenatheretum medioeuropaeum ruderal community, prior to ensiling on the nutritive value, fermentation quality and biological parameters of fermented forage in ruminant nutrition. The first cut of semi-natural grassland was wilted over 0, 3, 6 and 24 hours before ensiled in laboratory siloses that were formed for each wilting lenght separately. The fermentation quality and biological parameters did not differ between fermented forage wilted over 3 and 6 hours prior ensiling.
Forage wilting over 24 hours prior to ensiling resulted in increased concentration of dry matter (DM), neutral detergent fibre (NDF), acid detergent fibre (ADF), pH values, fermenting metabolic energy in metabolic energy (FME/ME) and intake factor for cattle and reduced crude protein (CP), metabolic energy (ME), digestibility of organic matter in the dry matter (D-value) and intake factor for sheep.
It was concluded that wilting of semi-natural forage over 24 hours prior to ensiling improved fermentation quality in the silo and the biological parameters of fermented forage in comparison with direct ensiling or wilting over 3 or 6 hours prior to ensiling.
Ključne riječi
wilting; haylage, nutritive value; fermentation quality
Hrčak ID:
209187
URI
Datum izdavanja:
19.11.2018.
Posjeta: 1.063 *