Izvorni znanstveni članak
https://doi.org/10.33128/k.61.1.6
NUTRIENT CONTENT AND FERMENTATION CHARACTERISTICS OF ENSILED ITALIAN RYEGRASS AND WINTER CEREAL MIXTURES FOR DAIRY COWS
Worku Alamayehu
; Kaposvár University, Faculty of Agricultural and Environmental Sciences, Institute of Nutrition and Product Development, Department of Animal Nutrition, P.O. Box 16, H-7401 Kaposvár, Hungary;
Róbert Tóthi
; Kaposvár University, Faculty of Agricultural and Environmental Sciences, Institute of Nutrition and Product Development, Department of Animal Nutrition, P.O. Box 16, H-7401 Kaposvár, Hungary;
Szilvia Orosz
; Animal Breeding Performance Testing Ltd, Gödöllő, Hungary
Hedvig Fébel
; National Agricultural Research and Innovation Centre, Research Institute for Animal Breeding, Nutrition and Meat Science, Herceghalom, Hungary.
Lȧszlo Kacsala
; Kaposvár University, Faculty of Agricultural and Environmental Sciences, Institute of Nutrition and Product Development, Department of Animal Nutrition, P.O. Box 16, H-7401 Kaposvár, Hungary;
György Bȧzȧr
; Kaposvár University, Faculty of Agricultural and Environmental Sciences, Institute of Nutrition and Product Development, Department of Animal Nutrition, P.O. Box 16, H-7401 Kaposvár, Hungary;
Tamȧs Tóth
; Kaposvár University, Faculty of Agricultural and Environmental Sciences, Institute of Nutrition and Product Development, Department of Animal Nutrition, P.O. Box 16, H-7401 Kaposvár, Hungary;
Sažetak
The interest in new alternative forages in Europe has increased in recent years. The nutritional composition and fermentation characteristics during different stages of ensiling were studied with Italian ryegrass (Lolium multiflorum Lam.) and winter cereal mixtures. The trial was carried out on a large-scale farm Galgamenti Agricultural Limited Company, Tura, Hungary. Two different forage mixes were studied: Mixture A (three types of Italian ryegrass 40% + two types of triticale 20%+ two types of oats 20%+ wheat 15%+ barley 5%) and Mixture B (three types of Italian ryegrass 55% + two types of winter oats 45%). Experimental field was 30.600 m2 by the treatments, respectively. The two different forage mixes were sown on 11th September 2017 (Mixture A: 75 kg seed/ha; Mixture B: 75 kg seed/ha) with depth of 2-5 cm. Plant protection treatment was not applied during the growing season. Cutting was carried out in heading stage of triticale by hand at 10 cm stubble height. The fresh Mixture A (dry matter 189 g/kg; crude protein: 161 g/kg DM; NDF: 485 g/kg DM) and the fresh Mixture B (dry matter 195 g/kg; crude protein: 159 g/kg DM; NDF: 519 g/kg DM) were wilted to 28-32% DM (24h) without any movement on the windrow. The wilted forage was picked up by hand and chopped by a forage harvester (John Deere 7300) on concrete surface with theoretical chop length of 9 mm (weight: 800 kg). Wilted and chopped material of 510 g were packed by hand into a glass jars (0.00072 m3 volume, n=5, total no. of minisilos = 15). Five laboratory silos per mixtures were opened on 7, 14 and 90 days after ensiling. Dry matter (DM), crude protein (CP), crude fiber (CF), neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent lignin (ADL), ether extract (EE), ash, and total sugar of all treatments were determined. Additionally, pH and the concentration of ammonia-N, volatile fatty acids were measured in the ensiled mixtures. At the end of 90 days of ensiling in both mixture silages, there were significant differences (p<0.05) in all nutrient contents except for ADF in Mixture A and CP, ash and CF in Mixture B which was not affected by fermentation duration. Ensiling caused a significant decrease in pH (p<0.05), due to the production of lactic acid and succeeded to achieve lactic acid type fermentation. Values for ammonia-N, ethanol and acetic acid, butyric acid were all low. These results indicated that the fermentation quality of Italian ryegrass and winter cereal silages underwent rapid fermentation and were well-preserved.
Ključne riječi
fermentation; Italian ryegrass; winter cereals; silage; lactic acid
Hrčak ID:
232191
URI
Datum izdavanja:
8.1.2020.
Posjeta: 1.390 *