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master's thesis
Utjecaj usitnjavanja i vrste žitarica na konzumaciju i probavljivost obroka
Zagreb: University of Zagreb, Faculty of Agriculture, 2018. urn:nbn:hr:204:118648
Škrivanek, Ana Marija
University of Zagreb
Faculty of Agriculture
Field Crops, Forage and Grassland

Institutional repository: Repository Faculty of Agriculture University of Zagreb

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Škrivanek, A. M. (2018). Utjecaj usitnjavanja i vrste žitarica na konzumaciju i probavljivost obroka (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:118648

Škrivanek, Ana Marija. "Utjecaj usitnjavanja i vrste žitarica na konzumaciju i probavljivost obroka." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:118648

Škrivanek, Ana Marija. "Utjecaj usitnjavanja i vrste žitarica na konzumaciju i probavljivost obroka." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:118648

Škrivanek, A. M. (2018). 'Utjecaj usitnjavanja i vrste žitarica na konzumaciju i probavljivost obroka', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 18 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:118648

Škrivanek AM. Utjecaj usitnjavanja i vrste žitarica na konzumaciju i probavljivost obroka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2018 [cited 2024 December 18] Available at: https://urn.nsk.hr/urn:nbn:hr:204:118648

A. M. Škrivanek, "Utjecaj usitnjavanja i vrste žitarica na konzumaciju i probavljivost obroka", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:204:118648

Metadata
TitleUtjecaj usitnjavanja i vrste žitarica na konzumaciju i probavljivost obroka
Title (english)The effect of cereal type and particle size on the ration intake and digestibility
AuthorAna Marija Škrivanek
MentorMarina Vranić (mentor)
Committee memberMarina Vranić (predsjednik povjerenstva)
Committee memberKrešimir Bošnjak (član povjerenstva)
Committee memberIvan Vnučec (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Field Crops, Forage and Grassland)
Zagreb
Defense date and country2018-07-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Cilj rada bio je utvrditi utjecaj vrste žitarica (kukuruz i zob) i njihova usitnjavanja kao dodatka sjenaži lucerne (SL) na ad libitum konzumaciju i in vivo probavljivost suhe tvari (ST) obroka u hranidbi kastriranih ovnova. Istraživano je 5 hranidbenih tretmana koji su uključili hranidbu (i) samo SL te hranidbu SL uz dodatak 30 g (ii) zrna kukuruza, (iii) mljevenog zrna kukuruza, (iv) zrna zobi, (v) mljevenog zrna zobi kg-1 M0,75 . Najveću ad libitum konzumaciju ST je imao hranidbeni tretman samo SL (P<0,05) u usporedbi s ostalim hranidbenim tretmanima. Najnižu ad libitum konzumaciju ST obroka je imao hranidbeni tretman hranidbe SL uz dodatak mljevenog zrna zobi (P<0,05) u usporedbi s ostalim hranidbenim tretmanima. Utvrđena je najveća in vivo probavljivost ST obroka kod hranidbe SL uz dodatak cijelog ili mljevenog zrna kukuruza (P<0,05) u usporedbi s ostalim hranidbenim tretmanima, a između koja dva hranidbena tretmana nije bilo statistički značajnih razlika u ad libitum konzumaciji ST obroka (P>0,05). Usitnjavanje zrna kukuruza nije utjecalo na ad libitum konzumaciju ST obroka (P>0,05) dok je usitnjavanje zrna zobi povećalo ad libitum konzumaciju ST obroka u usporedbi s dodatkom cijelog zrna zobi (P<0,05). Najnižu in vivo probavljivost ST obroka je imao hranidbeni tretman hranidbe samo SL (P<0,05) u usporedbi s ostalim hranidbenim tretmanima. U ovom istraživanju usitnjavanje zrna (kukuruza i zobi) nije utjecalo na in vivo probavljivost ST obroka u odnosu na dodatak cijelog zrna obroku baziranom na SL (P>0,05). Zaključeno je da vrsta žitarica kao i njezino mehaničko tretiranje mljevenjem prije dodatka SL i hranidbe životinjama pokazuje promjenjive biološke rezultate konzumacije i probavljivosti obroka.
Abstract (english)
The objective of the study was to determine the effect of cereal type (maize and oat) and their particle size as supplements to alfalfa haylage (AH) on the ration ad libitum dry matter (DM) intake and in vivo digestibility in wether sheep. The research comprised 5 feeding treatments including (i) AH only and AH supplemented with 30 g of (ii) corn grain, (iii) minced corn grain, (iv) oat grain and (v) minced oat grain kg-1 M0.75. The highest ad libitum DM intake had only AH feeding treatment (P < 0.05) in comparison with other feeding treatments. The lowest ad libitum DM intake had a feeding treatment with minced oat supplementation to AH (P < 0.05) compared to other feeding treatments. The highest in vivo DM digestibility was determined in whole or minced corn grain supplementation to AH (P < 0.05) compared with other feeding treatments, and between the two no statistically significant differences were determined (P>0.05). Grinding of corn grain did not influence ad libitum DM intake (P>0.05) while oat grain grinding increased ad libitum DM intake (P<0.05). The lowest in vivo DM digestibility was determend in AH only treatment (P < 0.05) compared with other feeding treatments. In this study the grinding of grain (corn and oat) did not affect in vivo DM digestibility (P > 0.05). It was concluded that a cereal type as well as their mechanical treatment by cutting and grinding before supplemented to AH and fed to animals shows varaible biological results in terms of forage intake and digestibility.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:118648
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-07-23 10:23:21