ПРОУЧВАНЕ НА ВЛИЯНИЕТО НА ПЛЕСЕННАТА ОБСЕМЕНЕНОСТ ВЪРХУ ХИМИЧНИЯ СЪСТАВ И ХРАНИТЕЛНАТА СТОЙНОСТ НА ЗЪРНЕНИ КОМПОНЕНТИ ЗА ПРОИЗВОДСТВО НА КОМБИНИРАНИ ФУРАЖИ | STUDY EFFECTS OF MOLD INFECTION ON THE CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF CEREAL COMPONENTS FOR THE PRODUCTION OF COMPOUND FEED
2012
ВЪЛЧЕВА, АНТОАНЕТА | Valcheva, Antoaneta
保加利亚语. Were conducted laboratory studies on changes in chemical composition during storage of maize and wheat infected with pure cultures of molds of the genera: Fusarium, Aspergillus and Penicillium. Most active in change of the grain ingredients are mold storage - Aspergillus flavus and Penicillium specias. In both cultures tend to reduce the crude fat content, it is most significant for infected samples with Penicillium specias- by about 1% for wheat and 1.5 percent for maize. Crude protein is increased in infected wheat by about 11% and for maize by 1%. Fiber also increased by around 2.5 percent in wheat, while corn unchanged
显示更多 [+] 显示较少 [-]英语. Were conducted laboratory studies on changes in chemical composition during storage of maize and wheat infected with pure cultures of molds of the genera: Fusarium, Aspergillus and Penicillium. Most active in change of the grain ingredients are mold storage - Aspergillus flavus and Penicillium specias. In both cultures tend to reduce the crude fat content, it is most significant for infected samples with Penicillium specias- by about 1% for wheat and 1.5 percent for maize. Crude protein is increased in infected wheat by about 11% and for maize by 1%. Fiber also increased by around 2.5 percent in wheat, while corn unchanged
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