Utjecaj dodatka sirutke u prahu biljnoj masi poluprirodnog travnjaka na hranidbenu vrijednost fermentirane krme

master's thesis

• Title (english): Effect of dried whey addition on nutritive value of fermented forage from semi-natural grassland
• Author: Mateo Papac
• 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: 2019-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Dodatak ugljikohidrata biljnoj masi prilikom siliranja pospješuje rast i razvoj
mikroorganizama tijekom fermentacije u silosu. Sirutka u prahu je bogata laktozom, pa njezin
dodatak biljnoj masi prije siliranja dovodi do bržeg zakiseljavanja biljne mase u silosu i
postizanju niže završne pH vrijednosti.
U radu je analizirano 5 razina dodatka sirutke biljnoj masi poluprirodnog travnjaka
prije siliranja u laboratorijske silose (0, 6, 12, 24, 48 g) na 200 g svježe biljne mase u 5
ponavljanja. Nakon 47 dana od zatvaranja laboratorijskog silosa, utvrđena je pH vrijednost
fermentirane krme i sadržaj suhe tvari (ST). Osušeni i samljeveni uzorci su analizirani NIRS
aparatom radi procjene kemijskih parametara hranidbene vrijednosti fermentirane krme:
sirovi proteini (SP), sirove masti (SM), pepeo i nedušićne ekstraktivne tvari (NET).
Dodatak sirutke u prahu je povećao (p<0,05) sadržaj ST i NET i smanjio (p<0,05)
sadržaj SP i SM i pH vrijednost fermentirane krme. Na temelju rezultata istraživanja može se
zaključiti da dodatak sirutke u prahu biljnoj masi poluprirodnog travnjaka udjela od 3 % (TR
2) prilikom siliranja ima pozitivan utjecaj na pH vrijednost i hranidbenu vrijednost
fermentirane krme.

Abstract (english)

The addition of carbohydrates to forage at ensiling promotes the growth and the
development of microorganisms during fermentation in the silo. Dried whey is rich in lactose,
and its addition to forage at ensiling leads to faster acidification thus the silage achieves a
lower final pH value.
In this paper, 5 levels of dried whey were supplemented (0, 6, 12, 24, 48 g) to 200 g
of semi-natural grassland forage at ensiling into laboratory silo in 5 replicates. Forty-seven
days after the laboratory siloees were closed, the pH of fermented forage and dry matter
content (DM) were determined. The dried and grinded samples were analized by NIR
spectroscopy to predict crude protein (CP), crude fat (CF), ash and N-free extract (NFE) of
fermented forage.
The dried whey supplementation to semi-natural forage at ensiling increased (P <0.05)
DM concentration and NFE and reduced (P <0.05) the concentration of CP, CF and the pH
value of fermented forage. Based on the results of the research it can be concluded that the
addition of dried whey to semi-natural grassland at ensiling part of 3 % (TR 2) has a positive
impact on the pH value and nutritional value of the fermented forage.

• Keywords: poluprirodni travnjak; fermentirana krma; hranidbena vrijednost; NIRS spektroskopija
• Keywords (english): semi-natural grassland; fermented forage; nutritive value; NIR spectroscopy
• Language: croatian
• URN:NBN: urn:nbn:hr:204:419397
• Study programme: Title: Plant Sciences; Study programme type: university; Study level: graduate; 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: Access restricted to students and staff of home institution
• Created on: 2019-07-12 07:22:58