prikaz prve stranice dokumenta Utjecaj dodatka sirutke u prahu biljnoj masi poluprirodnog travnjaka na hranidbenu vrijednost fermentirane krme
Access restricted to students and staff of home institution
master's thesis
Utjecaj dodatka sirutke u prahu biljnoj masi poluprirodnog travnjaka na hranidbenu vrijednost fermentirane krme
Zagreb: University of Zagreb, Faculty of Agriculture, 2019. urn:nbn:hr:204:419397
Papac, Mateo
University of Zagreb
Faculty of Agriculture
Field Crops, Forage and Grassland

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Papac, M. (2019). Utjecaj dodatka sirutke u prahu biljnoj masi poluprirodnog travnjaka na hranidbenu vrijednost fermentirane krme (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:419397

Papac, Mateo. "Utjecaj dodatka sirutke u prahu biljnoj masi poluprirodnog travnjaka na hranidbenu vrijednost fermentirane krme." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:419397

Papac, Mateo. "Utjecaj dodatka sirutke u prahu biljnoj masi poluprirodnog travnjaka na hranidbenu vrijednost fermentirane krme." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:419397

Papac, M. (2019). 'Utjecaj dodatka sirutke u prahu biljnoj masi poluprirodnog travnjaka na hranidbenu vrijednost fermentirane krme', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 19 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:419397

Papac M. Utjecaj dodatka sirutke u prahu biljnoj masi poluprirodnog travnjaka na hranidbenu vrijednost fermentirane krme [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2019 [cited 2024 December 19] Available at: https://urn.nsk.hr/urn:nbn:hr:204:419397

M. Papac, "Utjecaj dodatka sirutke u prahu biljnoj masi poluprirodnog travnjaka na hranidbenu vrijednost fermentirane krme", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:204:419397

Metadata
TitleUtjecaj dodatka sirutke u prahu biljnoj masi poluprirodnog travnjaka na hranidbenu vrijednost fermentirane krme
Title (english)Effect of dried whey addition on nutritive value of fermented forage from semi-natural grassland
AuthorMateo Papac
MentorMarina Vranić (mentor)
Committee memberMarina Vranić (predsjednik povjerenstva)
Committee memberKrešimir Bošnjak (član povjerenstva)
Committee memberGoran Kiš (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Field Crops, Forage and Grassland)
Zagreb
Defense date and country2019-07-09, 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
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:419397
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
Created on2019-07-12 07:22:58