prikaz prve stranice dokumenta Monitoring of Chemical and Fermentative Characteristics during Different Treatments of Grape Pomace Silage
  Preuzmi
PDF 622.37 KB
Znanstveni rad - Izvorni znanstveni rad
Monitoring of Chemical and Fermentative Characteristics during Different Treatments of Grape Pomace Silage
Agriculture, 13 (2023), 12; 2264. https://doi.org/10.3390/agriculture13122264
Sokač Cvetnić, Tea; Gunjević, Veronika; Damjanović, Anja; Pušek, Anita; Jurinjak Tušek, Ana; Jakovljević, Tamara; Radojčić Redovniković, Ivana; Uher, Darko

Citirajte ovaj rad

Sokač Cvetnić, T., Gunjević, V., Damjanović, A., Pušek, A., Jurinjak Tušek, A., Jakovljević, T. ... Uher, D. (2023). Monitoring of Chemical and Fermentative Characteristics during Different Treatments of Grape Pomace Silage. Agriculture, 13. (12). doi: 10.3390/agriculture13122264

Sokač Cvetnić, Tea, et al. "Monitoring of Chemical and Fermentative Characteristics during Different Treatments of Grape Pomace Silage." Agriculture, vol. 13, br. 12, 2023. https://doi.org/10.3390/agriculture13122264

Sokač Cvetnić, Tea, Veronika Gunjević, Anja Damjanović, Anita Pušek, Ana Jurinjak Tušek, Tamara Jakovljević, Ivana Radojčić Redovniković i Darko Uher. "Monitoring of Chemical and Fermentative Characteristics during Different Treatments of Grape Pomace Silage." Agriculture 13, br. 12 (2023). https://doi.org/10.3390/agriculture13122264

Sokač Cvetnić, T., et al. (2023) 'Monitoring of Chemical and Fermentative Characteristics during Different Treatments of Grape Pomace Silage', Agriculture, 13(12). doi: 10.3390/agriculture13122264

Sokač Cvetnić T, Gunjević V, Damjanović A, Pušek A, Jurinjak Tušek A, Jakovljević T, i sur.. Monitoring of Chemical and Fermentative Characteristics during Different Treatments of Grape Pomace Silage. Agriculture [Internet]. 12.12.2023. [pristupljeno 09.01.2025.];13(12). doi: 10.3390/agriculture13122264

T. Sokač Cvetnić, et al., "Monitoring of Chemical and Fermentative Characteristics during Different Treatments of Grape Pomace Silage", Agriculture, vol. 13, br. 12, Prosinac 2023. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:204:630145. [Citirano: 09.01.2025.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:204:630145
Podaci o radu
Naslov (engleski)Monitoring of Chemical and Fermentative Characteristics during Different Treatments of Grape Pomace Silage
AutorTea Sokač Cvetnić
AutorVeronika Gunjević
AutorAnja Damjanović
AutorAnita Pušek
AutorAna Jurinjak Tušek
AutorTamara Jakovljević
AutorIvana Radojčić Redovniković
AutorDarko Uher
Autorova ustanovaSveučilište u Zagrebu
Agronomski fakultet
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Poljoprivreda (agronomija)
Sažetak (engleski)
Grape pomace is a fibrous food with satisfactory quantities of residual sugars. It meets the desirable characteristics for conservation in the form of silage for later use in animal feed, mainly for ruminant herbivores. Fresh grape pomace was subdivided into three treatment groups: grape pomace as a control, grape pomace treated with an inoculum of lactic acid bacteria, and grape pomace treated with zeolite. The treatments were performed in micro-silos over 90 days. There was a significant change (p < 0.05) in the chemical characteristics, content of biologically active compounds, and fermentative characteristics during the silage of all treatments. After 30, 60 and 90 days of ensiling, silages treated with inoculum and zeolite had better fermentation quality indicated by significantly (p < 0.05) lower pH and ammonia-nitrogen contents compared with those of the control. Also, the additives have decreased the total polyphenols and tannins for 97% in average which confirmed that lactic acid bacteria and zeolite positively effect on the degradation of polyphenols and tannins in grape pomace silage. The Flieg score was calculated and the values were above 80% what refers to excellent silage. In conclusion, our results suggest that inoculant and zeolite supplementation improves the quality of grape pomace silage for later use in animal feed.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaAgriculture
Brojčani podacivol. 13, br. 12, 2264
e-ISSN2077-0472
DOIhttps://doi.org/10.3390/agriculture13122264
URN:NBNurn:nbn:hr:204:630145
Datum objave publikacije2023-12-12
ProjektŠifra: KK.01.1.1.07.0007
Naziv (hrvatski): Održivo gospodarenje otpadom od proizvodnje vina
Naziv (engleski): Sustainable waste management of winery by-product
Kratica: 0-vinootpad
Voditelj: Ivana Radojčić Redovniković
Pravna nadležnost: eu
Financijer: Europska unija
Linija financiranja: European Regional Development Fund
URL dokumentahttps://www.mdpi.com/2077-0472/13/12/2264
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2024-12-11 09:22:21