EFEKTI DODAVANJA KUKURUZNE PREKRUPE NA HRANLJIVU VREDNOST I RAZGRADIVOST PROTEINA SILIRANE SMEŠE GRAHORICE I OVSA
Sažetak
Istraživanje je obavljeno u cilju utvrđivanja efekata dodavanja prekrupe zrna kukuruza (CG) na kvalitet, hranljivu vrednost, i razgradivost proteina, silaže dobijene siliranjem smeše grahorice i ovsa. Provenuta i usitnjena biljna masa smeše grahorice i ovsa, silirana je bez dodatka kukuruzne prekrupe (tretman VO), ili nakon dodavanja kukuruzne prekrupe u količini od 50 odnosno 100 g/kg silirane mase (tretmani VO+5% CG i VO+10% CG). Korišćenje prekrupe zrna kukuruza značajno je povećalo sadržaj suve materije u silaži (p<0,01), dok je smanjenje sadržaja sirovih proteina (CP) iznosilo 4,7 i 9,3%, za tretmane VO+5% CG i VO+10% CG, respektivno. Dodavanje kukuruzne prekrupe pri siliranju smeše grahorice i ovsa u količini od 5 ili 10%, uticalo je na značajno (p<0,05) povećanje sadržaja bezazotnih ekstraktivnih materija, i to za 4,8 and 11,7%, respektivno. Dodavanje prekrupe zrna kukuruza u siliranu biljnu masu smeše grahorice i ovsa, rezultiralo je povećanjem koncentracije mlečne kiseline (za 4,5 i 6,8%), što je bilo i statistički značajno (p<0,05) pri većem učešću samlevenog zrna. Uključivanje kukuruzne prekrupe značajno je smanjilo pH vrednost silaža (p<0,01). Dodavanje samlevenog zrna kukuruza pri siliranju smeše leguminoze i žitarice, obezbedilo je veću koncentraciju neto energije (NE) u dobijenim silažama, pri čemu je ovo povećanje bilo značajno (p<0,05) za sadržaj neto energije za proizvodnju mesa. Koncentracija amonijačnog-N (A1 frakcija CP) bila je značajno smanjena (p<0,05) kod tretmana VO+5% CG i VO+10% CG (15,8 i 21%, respektivno). Značajno je smanjen (p<0.01) i sadržaj rastvorljivog proteina (A2 frakcija CP) kod VO+5% CG i VO+10% CG silaža (8,2 i 12,1%). Dodavanje kukuruzne prekrupe, značajno je uticalo na razgradivost sirovog proteina u silažama (p<0,05 za Kp=5%/h i p<0,01 za Kp=8%/h), pri čemu je najmanja razgradivost proteina utvrđena kod tretmana VO+10% CG. Može se zaključiti da dodavanje prekrupe zrna kukuruza pri sliranju biljne mase smeše grahorice i ovsa, naročito u većoj količini (10% naspram 5% silirane mase), ima pozitivan efekat na parametre fermentacije, učešće frakcije nerazgradivog proteina (RUP) u ukupnom proteinu, kao i na hranljivu vrednost dobijenih silaža.
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