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2019, vol. 35, br. 1, str. 85-96
Uticaj bakterijskog inokulanta na kvalitet silaže i senaže lucerke
aAgrounik d.o.o., Research and Development Center, Belgrade
bInstitut za stočarstvo, Beograd-Zemun
cBiounik d.o.o., Research and Development Center, Šimanovci

e-adresavioleta_randjelovic@yahoo.com
Sažetak
Važna strategija u stočarstvu treba da bude uvođenje silaža i senaža krmnih leguminoza u ishranu preživara i promovisanje pravilnih tehnika siliranja i senažiranja. Krmne leguminoze se teško siliraju pa je neophodno primeniti starter kulture odabranih sojeva bakterija mlečne kiseline koje podržavaju proces siliranja i sprečavaju buternu fermentaciju i time doprinose očuvanju i unapređenju kvaliteta silaža. U radu je prikazan uticaj primene bakterijskog inokulnata 'Silko za lucerku' na kvalitet silaže i senaže u dva odvojena eksperimenta. Inokulant predstavlja kombinaciju homofermentativnih mlečnih bakterija Lactobacillus plantarum i Pediococcus spp. Za siliranje su korišćeni prvi otkosi lucerke u drugoj godini eksploatacije. Silaža je ispitivana u mini-silosima u laboratoriji, a senaža u silo vrećama na govedarskoj farmi. Tretmani su bili kontrola (netretirana silaža, odnosno senaža) i silaža, odnosno senaža tretirana sa inokulantom 'Silko za lucerku' (doza 5 ml t-1 krme). Silaže pripremljene u eksperimentalnim uslovima su analizirane nakon 90 dana, a senaže dobijene u proizvodnim uslovima nakon 40 dana. Ustanovljeno je da korišćeni inokulant čuva nutritivnu vrednost silaže i senaže i da poboljšava njihove hemijske, energetske i fermentacione parametre u odnosu na kontrolu. S obzirom da ispitivani inokulant pozitivno utiče na pravilnu mlečno-kiselinsku fermentacju silaže i senaže lucerke i doprinosi manjem gubitku hranljive vrednosti i energije za očekivati je da može promovisati visok nivo produktivnosti preživara, a samim tim i doprineti rastu profita u stočarstvu.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.2298/BAH1901085D
objavljen u SCIndeksu: 16.07.2019.
Creative Commons License 4.0

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