The effect of whey addition on nutritive value of fermented forage from semi-natural grassland

master's thesis

• Title: Utjecaj dodatka sirutke na hranidbenu vrijednost fermentirane krme poluprirodnog travnjaka
• Author: Lucija Stjepčević
• Mentor: Marina Vranić (mentor)
• Committee member: Marina Vranić (predsjednik povjerenstva)
• Committee member: Krešimir Bošnjak (član povjerenstva)
• Committee member: Goran Kiš (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Field Crops, Forage and Grassland); Zagreb
• Defense date and country: 2018-11-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Cilj diplomskog rada bio je utvrditi utjecaj dodatka sirutke u prahu u provenutoj biljnoj masi poluprirodnog travnjaka na hranjivost fermentirane krme i kvalitetu fermentacije u silosu. U radu je korišteno 5 razina dodatka sirutke u prahu kg-1 silirane suhe tvari (ST) krme poluprirodnog travnjaka u laboratorijske silose: (i) 0 g; (ii) 13 g; (iii) 65 g; (iv) 130 g; (v) 260 g (tretmani T0, T13, T65, T130 i T260). Nakon 40 dana od zatvaranja silosa, uzorci su analizirani NIR spektrofotometrom radi procjene hranjive vrijednosti fermentirane krme. Utvrđeno je da T130 i T260 imaju veći sadržaj sirovih proteina (P<0.05), metaboličke energije (P<0.05), probavljivost organske tvari u suhoj tvari ( D- vrijednost) (P<0.05), razgradivost sirovih proteina u buragu (P<0.05), sadržaj fermentirajuće metaboličke energije (P<0.05), faktor konzumacije za goveda i ovce (P<0.05), a smanjuje pH vrijednost (P<0.05) i sadržaj amonijskog N (P<0.05) u fermentiranoj krmi u usporedbi s T0. Usporedbom hranjivosti fermentirane krme T130 i T260 utvrđena je veća hranjivost T260. U cilju povećanja hranjive vrijednosti fermentirane krme polupripodnog travnjaka preporuka je prilikom siliranja dodati 260 g suhe sirutke kg-1 silirane suhe tvari.

Abstract (english)

The objective of this final paper was to determine the effect of dried whey application at ensiling forage from semi-natural grassland on fermented forage nutritive value and the fermentation quality in a silo. Dried whey was applied at 5 levels to wilted forage from semi-natural grassland before ensiling into laboratory siloses (0 g; 13 g; 65 g; 130 g and 260 g kg-1 of ensiled forage dried matter (DM)), (T0, T13, T65, T130 i T260 respectively). After 40 days of ensiling, samples were analysed by NIR spectrofotometer to predict the nutritive value and the fermentation quality. Treatments T130 i T260 had higher concentration of DM (P<0.05), crude protein (P<0.05), metabolic energy (P<0.05), digestability of the organic matter in DM (D-value) (P<0.05), fermenting ME in ME (FME/ME) (P<0.05), crude protein degradability in rumen (P<0.05), the intake factor for cattle (P<0.05), the intake factor for sheep (P<0.05) while lower pH value (P<0.05) and NH3-N in comparison with T0. The higher nutritive value of T260 was determined in comparison with T130. It is recommended in order to increase the nutritive value of fermented forage from semi- natural grassland, to supplement wilted forage at ensiling with 260 g of dried whey kg-1 of ensiled DM.

• Keywords: sirutka; hranjiva vrijednost; fermentirana krma; poluprirodni travnjak
• Keywords (english): whey; nutritive value; fermented silage; silos; semi-natural grassland
• Language: croatian
• URN:NBN: urn:nbn:hr:204:443491
• Study programme: Title: Biljne znanosti; Study programme type: sveučilišni; Study level: diplomski; Academic / professional title: magistar / magistra inženjer/inženjerka biljnih znanosti (magistar / magistra inženjer/inženjerka biljnih znanosti)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Restricted access
• Created on: 2018-12-20 13:07:24