Vplyv enzymaticko-bakterialneho pripravku na kvalitu silazi z cerstvej a zavadnutej dateliny lucnej.
1994
Skultety M. | Bencova E. | Jaskova M. | Skultetyova N. | Chovanec J.
Second cut meadow clover was silaged in fresh (141.2 g kg** (-1) dry matter) and wilted (478.2 g kg** (-1) dry matter) state under laboratory conditions. Silage from fresh clover was prepared in three variants: control K1 without treatment, K2 with 0.5 % HCOOH and experimental P with probiotic preparation Bactozym (Medipharm Ltd., Czechoslovakia) at a dose of 20 ml per 100 kg matter. Two variants were prepared from the wilted matter: control K1 without treatment and P with the probiotic preparation (20 ml per 100 kg matter). Three silages were prepared from each variant and the experiments were performed according to the method described by Skultety et al. (1993). The content of lactic acid increased while that of acetic acid decreased in silages treated with the probiotic preparation (Table 1). Differences in the studied quality traits between silages from fresh matter treated with the probiotic preparation and the non-treated ones were not statistically significant after 280 days of storage. Silages with HCOOH had significantly lower pH values (P less than 0.01) content of lactic acid and NH3 and higher weight losses, 5.01 % compared with silages treated with pro-biotic preparation. Weight losses in untreated silages were 1.31 % and in silages treated with the probiotic preparation 0.92 %. The differences are significant with P less than 0.01. Content of ADF and NDF decreased in silages treated with probiotic preparations compared with untreated ones due to specific effects of enzymes. Alcohol content decreased significantly (P less than 0.05) No statistically significant differences in microflora composition in silages were observed. Composition was probably influenced by the duration of storage. pH value (P less than 0.01) decreased significantly and content of lactic acid and NH3 (P less than 0.01) rose significatly in silages from wilted matter with probiotic preparation compared with untreated control silage. Differences in other studied parameters were not statistically significant.
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