The influence of development phase, cut and degree of wilting on parameters of chemical composition, proteolysis and quality in lucerne silage | Uticaj fenofaze, otkosa i stepena provenulosti na parametre hemijskog sastava, proteolize i kvaliteta silaže lucerke
2012
Đorđević, N., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Grubić, G., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Dinić, B., Institut za krmno bilje, Kruševac (Serbia) | Stojanović, B., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Radivojević, M., PKB Korporacija, Beograd - Padinska Skela (Serbia) | Božičković, A., Poljoprivredni fakultet, Beograd - Zemun (Serbia)
Different phases of plant development (beginning of bloom - 10% flowers, midbloom - 50% flowers), two growth cycles (2nd and 4th cut) and two levels of biomass wilting (DM = 320 g/kg and 410 g/kg) on changes in chemical composition, proteolysis and quality of lucerne silage were investigated in this experiment. Experiment was set as statistical model 2×2×2 (2k). Based on the results of chemical analysis it is confirmed that in earlier cut lucerne silages there was more crude protein, ammonia and soluble nitrogen , and less crude fiber (p is less than 0.05). Lucerne silages from 4th cut were very little different from silages from 2nd cut in nutrient content and quality parameters. Wilting lucerne to the highest level of dry matter reduced total fermentation and proteolysis (p is less than 0.05). At the same time there were no significant differences in chemical composition of silages (p is greater than 0.05), unless protein. On the basis of this investigations it can be concluded that ensiling of lucerne in latter phases of plant development, with higher degree of wilting, produces silages with better quality parameters, but also with significantly lower nutritive value. Therefore the use of various methods of induction and stimulation of lactic acid fermentation is recommended for lucerne mass cut in earlier development phases – with the aim to obtain maximum nutrients and best quality.
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