Browsing by Subject "additive"

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    Effects of Additives and Mixing Alfalfa (Medicago sativa L.) with Red Clover (Trifolium pratense L.) at Different Ratios on Proteolysis, Fermentation Quality and Microbiota of Silage
    (Institutul Național de Cercetare Dezvoltare Agricolă Fundulea, 2025) Lazarević, Đorđe; Đorđević, N.; Stevović, V.; Tomić, Dalibor; Marković, Jordan; Jevtić, Goran; Andjelković, Snežana
    The nutrition of ruminants can be improved by using alfalfa silage, as well as red clover silage, as a low-cost source of proteins. However, proteins from ensiled legumes, especially alfalfa, have poor usability because of the high level of degradation in the rumen. This is a consequence of the intensive proteolytic processes during silage fermentation. In recent decades there were significant investigations of different materials and techniques which limit proteolyisis and contribute to a better usage of proteins from silage. This research was conducted with the aim of determining the effect of additives - two doses of oak tannin extract [6 g kg-1 of dry matter (DM) and 12 g kg-1 DM] and bacterial inoculant (Enterococcus faecium, Bacillus plantarum, and Bacillus brevis), as well as the effect of ensiled mixtures of alfalfa and red clover, in different ratios (100 : 0, 90 : 10, 70 : 30, 50 : 50, 30 : 70, and 0 : 100) on the content of protein fractions, the number of microorganisms, as well as fermentation quality parameters. The ammonia nitrogen (NH3-N) content, which is one of the main indicators of proteolysis, was generally equal at the different mixture and additive treatments as well as the pH value, and below the critical point of 10% which was probably the consequence of favorable conditions at every of the treatments. On the other hand, considering nonprotein nitrogen (NPN), as another of the indicators of proteolysis, there was a positive sign of the contribution of inoculant and red clover to the reduction of proteolysis in alfalfa only in case of the silage mixture with the 70% of red clover share. Increase in the share of red clover in the mixture generally caused growth in the number of lactic acid bacteria, as well as in the number of yeasts and molds.