prikaz prve stranice dokumenta Utjecaj dodatka sirutke na hranidbenu vrijednost fermentirane krme poluprirodnog travnjaka
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master's thesis
Utjecaj dodatka sirutke na hranidbenu vrijednost fermentirane krme poluprirodnog travnjaka
Zagreb: University of Zagreb, Faculty of Agriculture, 2018. urn:nbn:hr:204:443491
Stjepčević, Lucija
University of Zagreb
Faculty of Agriculture
Department of Field Crops, Forage and Grassland

Cite this document

Stjepčević, L. (2018). Utjecaj dodatka sirutke na hranidbenu vrijednost fermentirane krme poluprirodnog travnjaka (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:443491

Stjepčević, Lucija. "Utjecaj dodatka sirutke na hranidbenu vrijednost fermentirane krme poluprirodnog travnjaka." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:443491

Stjepčević, Lucija. "Utjecaj dodatka sirutke na hranidbenu vrijednost fermentirane krme poluprirodnog travnjaka." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:443491

Stjepčević, L. (2018). 'Utjecaj dodatka sirutke na hranidbenu vrijednost fermentirane krme poluprirodnog travnjaka', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:204:443491

Stjepčević L. Utjecaj dodatka sirutke na hranidbenu vrijednost fermentirane krme poluprirodnog travnjaka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2018 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:204:443491

L. Stjepčević, "Utjecaj dodatka sirutke na hranidbenu vrijednost fermentirane krme poluprirodnog travnjaka", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:204:443491

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Metadata
TitleUtjecaj dodatka sirutke na hranidbenu vrijednost fermentirane krme poluprirodnog travnjaka
Title (english)The effect of whey addition on nutritive value of fermented forage from semi-natural grassland
AuthorLucija Stjepčević
MentorMarina Vranić (mentor)
Committee memberMarina Vranić (predsjednik povjerenstva)
Committee memberKrešimir Bošnjak (član povjerenstva)
Committee memberGoran Kiš (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Department of Field Crops, Forage and Grassland)
Zagreb
Defense date and country2018-11-19, 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
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:443491
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository Faculty of Agriculture University of Zagreb
Created on2018-12-20 13:07:24

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