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Biotechnology in Animal Husbandry
2020, vol. 36, br. 2, str. 239-250
Razvoj i uticaj Lactobacillus plantarum inokulanta na kvalitet silaže od zrna kukuruza
Đorđević Snežanaa, Mandić Violetab, Đorđević Nikolac
aAgrounik d.o.o., Research and Development Centre, Belgrade
bInstitut za stočarstvo, Beograd-Zemun
cBiounik d.o.o., Research and Development Centre, Belgrade

e-adresa: violeta_randjelovic@yahoo.com
Projekat:
The research was supported by the Ministry of Education, Science and Technological Development of Republic of Serbia (No 451-03-2802/2013-16/120).
451-03-68/2020-14

Ključne reči: kukuruz; silaža; inokulant; Lactobacillus plantarum; hemijski sastav; fermentacione karakteristike
Sažetak
Cilj ovih istraživanja bio je karakterizacija i identifikacija bakterija mlečne kiseline (BMK) izolovanih iz netretirane silaže, kao i efekat odabranih bakterija (inokulant nazvan Silko za kukuruz) na siliranje vlažnog zrna kukuruza. Četiri izolata BMK (L1, L2, L3 i L4) su okarakterisani upotrebom fenotipskih testova i identifikovani filogenetskom analizom 16S rRNA kao L. plantarum. Vlažno zrno kukuruza silirano je sa Silkom za kukuruz, inokulantom koji je dostupan na tržištu (pozitivna kontrola) i bez primene inokulanta (netretirana; negativna kontrola). Nakon 60 dana od siliranja, rezultati su pokazali da su hemijski sastav i fermentacione karakteristike bolji u silažama tretiranim sa inokulantima u poređenju sa negativnom kontrolom. Sadržaj pepela, masti i mlečne kiseline bio je značajno veći u silažama tretiranim sa inokulantima nego u negativnoj kontroli. Sadržaj celuloze, kiselih (ADF) i neutralnih deterdžentskih vlakana (NDF), amonijačnog azota u ukupnom azotu i buterne kiseline (BA) bio je značajno niži u silaži tretiranoj sa Silkom za kukuruz nego u pozitivnoj kontroli. Silko za kukuruz poboljšava hranjivu vrednost i fermentaciju silaže od zrna kukuruza i predstavlja konkurentan proizvod na tržištu.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.2298/BAH2002239D
objavljen u SCIndeksu: 26.07.2020.
Creative Commons License 4.0

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