The proteolysis and fermentation intensity in lucerne conserved with phosphoric acid
2001
Djordjevic, N. | Koljajic, V. | Grubic, G. (Faculty of Agriculture, Belgrade - Zemun (Yugoslavia))
The influence of phosphoric acid in three doses (8, 10 and 12 g/kg green mass on the proteolysis and fermentation intensity was investigated in lucerne silages. On the basis of chemical analyses it is concluded that with the increase of the dose of the conservant the decrease in pH value occurred, also the restriction of proteolysis and better protein preservation. The content of individual amino acids was variable due to their degradation or biosynthesis. In treated silages the significantly higher production of lactic acid was observed, while acetic acid content varied in different treatments and content of butyric acid variability was not significant in control silage while it had no significant value only in control silage. According to DLG method the control silage was ranked the 3rd class while silages with low, medium and high amount of phosphoric acid were ranked the 3rd, 2nd and 1st quality class.
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