Temat: ensiling - Katalog OPAC zbiorów

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Tytuł:: The effect of ensiling in round bales on the content of nitrogen fractions in lucerne and red clover protein
Autorzy:: Fijalkowska, M.
Lipinski, K.
Pysera, B.
Wierzbowska, J.
Antoszkiewicz, Z.
Sienkiewicz, S.
Stasiewicz, M.
Powiązania:: https://bibliotekanauki.pl/articles/14729.pdf
Data publikacji:: 2015
Wydawca:: Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:: ensiling
round bale
nitrogen content
nitrogen fraction
lucerne
red clover
protein
Opis:: The aim of the study was to determine changes in nitrogen fractions during the ensiling of lucerne and red clover herbage in bales. Protein nitrogen and non-protein nitrogen compounds in herbage and silage were distinguished. Furthermore, buffer soluble nitrogen compounds (BSN) were determined and divided into buffer soluble protein and non-protein nitrogen (BSPN and NPBSN, respectively). In addition, peptide nitrogen and amino acid nitrogen were distinguished within the NPBSN fraction, while nitrogen compounds were divided into those of low solubility (NDIN) and completely insoluble (ADIN). The research findings confirmed the effect of a legume plant species on changes in the content of nitrogen fractions during the ensiling in round bales. The ensiling of lucerne herbage grossly decreased the protein nitrogen fraction while raising the total soluble fraction of nitrogen. Nitrogen in the form of soluble proteins, NDIN and ADIN was the least affected. The study demonstrated a different response of the two legume plant species to ensiling with respect to all fractions. A high proportion of protein nitrogen in round bale wilted red clover silage was accompanied by a large contribution of insoluble nitrogen fractions. A large share of the protein nitrogen fraction in red clover silage does not necessarily mean a higher nutritional value of the protein because it may contain a large amount of protein compounds that are non-hydrolysable by bacterial and intestinal enzymes.
Źródło:: Journal of Elementology; 2015, 20, 2
1644-2296
Pojawia się w:: Journal of Elementology
Dostawca treści:: Biblioteka Nauki

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Tytuł:: Changes in the amino acid composition during the ensiling of lucerne and red clover in round bales
Autorzy:: Purwin, C.
Fijalkowska, M.
Lipinski, K.
Wierzbowska, J.
Kobzhassarov, T.Z.
Michalski, J.
Powiązania:: https://bibliotekanauki.pl/articles/961603.pdf
Data publikacji:: 2015
Wydawca:: Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:: amino acid composition
composition change
ensiling
lucerne
red clover
round bale
silage
protein fraction
legume
Opis:: Changes in the amino acid profile of protein during ensiling depend on the proteolytic potential of plant species, the rate of the wilting and acidifying of ensiled herbage and, on the other hand, on the microbiological processes and fermentation of amino acids. The interaction of these factors determines the subsequent efficiency of nitrogen utilization in the rumen. The aim of this study has been to determine the influence of ensiling in round bales on changes in the amino acid content in lucerne and red clover silages. The amino acid composition was determined by analyzing the content of amino acids in herbages and silages. The lucerne silage protein was characterized by a higher contribution of all amino acids except Trp in comparison with red clover silage. Ensiling in bales of wilted lucerne and clover herbage lowered the content of Asp, His (P < 0.01), Ile, Lys (P < 0.05) in both plants. The ensiling process and plant species affected (P < 0.05) the total content of amino acids per 100 g of protein, where the range of changes in both raw materials was different. The loss of amino acids observed during the ensiling of wilted lucerne in round bales should be regarded as typical, whereas changes in the amino acid profile of red clover should be considered as atypical. A significantly higher ADIN content in red clover than in lucerne silage indicates that a rapid and significant increase of temperature occurred in experimental bales, which were characterized by a low degree of density, and this temperature rise strongly affected the availability of amino acids of the red clover protein also to the current microflora in the silage. Ensiling in round bales changed the amino acid profile of the lucerne and red clover protein. The ensiling process in this technology, however, severely deteriorated the quality of the red clover protein by lowering the content of all essential amino acids except Cys and Met.
Źródło:: Journal of Elementology; 2015, 20, 4
1644-2296
Pojawia się w:: Journal of Elementology
Dostawca treści:: Biblioteka Nauki

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