Utjecaj provenjavanja na hrandbenu vrijednost fermentirane krme poluprirodnog travnjaka

Šebalj, Gordan

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The influence of wilting on the nutritive value of fermented forage from a semi-natural grassland

Gordan Šebalj (2018)

University of Zagreb
Faculty of Agriculture
Department of Field Crops, Forage and Grassland

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APA 6th Edition

Šebalj, G. (2018). Utjecaj provenjavanja na hrandbenu vrijednost fermentirane krme poluprirodnog travnjaka (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:520331

MLA 8th Edition

Šebalj, Gordan. "Utjecaj provenjavanja na hrandbenu vrijednost fermentirane krme poluprirodnog travnjaka." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:520331

Chicago 17th Edition

Harvard

Šebalj, G. (2018). 'Utjecaj provenjavanja na hrandbenu vrijednost fermentirane krme poluprirodnog travnjaka', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 19 April 2019, https://urn.nsk.hr/urn:nbn:hr:204:520331

Vancouver

Šebalj G. Utjecaj provenjavanja na hrandbenu vrijednost fermentirane krme poluprirodnog travnjaka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2018 [cited 2019 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:204:520331

IEEE

G. Šebalj, "Utjecaj provenjavanja na hrandbenu 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:204:520331

Cite this item: https://urn.nsk.hr/urn:nbn:hr:204:520331

Metadata

Title	Utjecaj provenjavanja na hrandbenu vrijednost fermentirane krme poluprirodnog travnjaka
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 (Department of 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
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:204:520331
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
Terms of use
Repository	Repository Faculty of Agriculture University of Zagreb
Created on	2018-07-02 08:09:08