Utjecaj provenjavanja na hrandbenu vrijednost fermentirane krme poluprirodnog travnjaka

master's thesis

• Title (english): The influence of wilting on the nutritive value of fermented forage from a semi-natural grassland
• Author: Gordan Šebalj
• 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; (Field Crops, Forage and Grassland); Zagreb
• Defense date and country: 2018-06-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Cilj ovog diplomskog rada bio je utvrditi utjecaj provenjavanja na hranjivost fermentirane biljne mase i kvalitetu fermentacije u silosu.
Svježa ili direktno silirana biljna masa se dobro zbija u silosu, ali ima manju koncentraciju vodotopivih šećera u suhoj tvari krme, moguće gubitke hranjiva ocjeđivanjem silažnog soka, veće transportne i troškove skladištenja krme u usporedbi s biljnom masom provenutom prije siliranja. Veća razina provenjavanja krme prije siliranja dovodi do većih gubitaka hranjiva u polju i tijekom aerobne faze fermentacije u silosu.
Pokus je proveden korištenjem krme poluprirodnog travnjaka zajednice Arrhenatheretum medioeuropaeum ruderale. Biljna masa je nakon košnje ostavljena da provene na tlu tijekom 0, 3, 6 i 24 sata kada su formirani laboratorijski silosi za svaku razinu provenjavanja odvojeno.
Na temelju provedenih analiza uzoraka fermentirane krme, utvrđeno je da s produljenjem provenjavanja biljne mase raste udjel suhe tvari (ST), neutralnih detergent vlakana (NDV), fermentirajuće metaboličke energije u metaboličkoj energiji (FME/ME), faktor konzumacije goveda (FK-goveda) i pH vrijednost, a opada koncentracija sirovih proteina (SP), probavljivost organske tvari u ST (D-vrijednost), metabolička energija (ME), amonijski dušik (NH3-N), sadržaj šećera i faktor konzumacije za ovace (FK-ovaca).
Uspoređujući 4 razine provenjavanja; 0h, 3h, 6h i 24h, zaključeno je, prema svim utvrđivanim parametrima hranjivosti, da je najviša kvaliteta sjenaže postignuta nakon 3 h provenjavanja.

Abstract (english)

The objective of this graduate paper was to determine the influence of wilting on the nutritive value of fermented forage and the fermentation quality in a silo.
Fresh or directly fermented plant mass is very well compacted in a silo, but has a lower concentration of water-soluble sugars in dry matter, possible nutritive losses because of effluent loss, higher transport and storage costs in comparison with fermented wilted forage. Higher wilting level indicates higher nutrient losses in the field and during the aerobic phase of fermentation.
The experiment was conducted on a semi-perennial lawn of the Arrhenatheretum medioeuropaeum ruderale community. The plant mass was left to wilt on the ground during 0, 3, 6, and 24 hours and laboratory siloses for each wilting level were formed separately.
It was found that the prolonged forage wilting increases dry matter (DM), neutral detergent fibre (NDF), fermented metabolic energy in metabolic energy (FME/ME), intake factor for cattle (FK cattle) and pH value while crude protein (CP), digestibility of organic matter in DM (D-value), metabolic energy (ME), ammonium nitrogen (NH3-N), sugar and intake factor for sheep (FK sheep) decreased.
Comparing the 4 wilting levels; 0, 3h, 6h and 24 h, it was concluded that the highest quality of the fermented grass was achieved after 3 h wilting.

• Keywords: hranidbena vrijednost fermentirane krme; provenuta biljna masa; NIR spektroskopija
• Keywords (english): nutritive value; fermented forage; wilting; NIR spectroscopy
• Language: croatian
• URN:NBN: urn:nbn:hr:204:520331
• 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: 2018-07-02 08:09:08