Effect of ensiling technology and additive application on palatability of alfalfa silages in heifers
1998
Loucka, R. | Machacova, E. | Zalmanova, V. (Vyzkumny Ustav Zivocisne Vyroby, Prague-Uhrineves (Czech Republic))
The task of this research was the determination of an effect of several technological factors and of enzyme complex of probiotic-enzymatic additive Bactozym on palatability of lucerne silages in heifers. The experiment included five trials with 11 heifers. The highest palatability (intake of 1.85 kg DM per one 100 kg heifer) was achieved with lucerne silage from the third cut ensiled into container with a probiotic part of Bactozym. The lowest palatability (0.46 kg), significantly (P 0.05) lower than with the same silage ensiled into the container, was found out with lucerne silage from the third cut ensiled without any additives as a farm control in a large clamp. The silages from the second cut with the lower content of dry matter (32-35 %) were more palatable than the silages from the same cut with the higher dry matter content (54-59 %). The effect of the enzymatic complex in the probiotic-enzymatic additive on the palatability of lucerne silages was not statistically significant (P 0.05).
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