Zobrazeno 1 - 10 of 13 pro vyhledávání: '"Barbara PYSERA"'
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Akademický článek
Fermentation and Proteolysis During the Ensilage of Wilted and Unwilted Diploid and Tetraploid Red Clover
Autor: Cezary PURWIN, Barbara PYSERA, Krystyna ŻUK-GOŁASZEWSKA, Zofia ANTOSZKIEWICZ, Janusz GOŁASZEWSKI, Maja FIJAŁKOWSKA, Krzysztof LIPIŃSKI
Publikováno v: Journal of Central European Agriculture, Vol 12, Iss 1, Pp 179-194 (2011)
The effects of the following factors were analyzed in the study: wilting degree, genetic form of red clover (2n – 4n), cultivars within the genetic form: 2n (Krynia, Parada), 4n (Jubilatka, Bona) and DM x form, DM x 2n, DM x 4n. Fermentation and pr
Externí odkaz: https://doaj.org/article/b7785b97d3154cd4b492f4c39a71c335
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3
Changes of Nitrogen Compounds During Ensiling of High Protein Herbages – A Review
Autor: Maja Fijałkowska, Krzysztof Lipiński, Danuta Strusińska, Barbara Pysera
Publikováno v: Annals of Animal Science. 15:289-305
Losses of crude protein during ensiling of herbages, in contrast to carbohydrates, do not affect the reduction of its content; their form is changed into greater solubility non-protein compounds and also highly degraded forms, which lower the efficie
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7a1e5b5bff96eeab5b8030bef11acd97
https://doi.org/10.1515/aoas-2015-0008
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4
The effect of bale density and addition of formic acid on the in situ dry matter and crude protein degradation of lucerne, red clover and red fescue silages
Autor: Halina Skórko-Sajko, Cezary Purwin, Maja Fijałkowska, Barbara Kowalik, Barbara Pysera, Zenon Nogalski
Publikováno v: Journal of Animal and Feed Sciences. 23:177-184
The effect of bale density (low: 122-127 kg dry matter (DM) · m -3 vs high: 189-190 kg DM · m -3 ) and the addition of formic acid (5 l · t -1 ) on the in situ DM and crude protein (CP) degradation of wilted lucerne (Medicago sativa L.), red clove
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::79b9020d33e43b8ee95f4d101a3dc83e
https://doi.org/10.22358/jafs/65707/2014
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6
Fermentation and Proteolysis During the Ensilage of Wilted and Unwilted Diploid and Tetraploid Red Clover
Autor: Zofia Antoszkiewicz, Krzysztof Lipiński, Janusz Gołaszewski, Maja Fijałkowska, Cezary Purwin, Barbara Pysera, Krystyna Żuk-Gołaszewska
Publikováno v: Journal of Central European Agriculture, Vol 12, Iss 1, Pp 179-194 (2011)
The effects of the following factors were analyzed in the study: wilting degree, genetic form of red clover (2n – 4n), cultivars within the genetic form: 2n (Krynia, Parada), 4n (Jubilatka, Bona) and DM x form, DM x 2n, DM x 4n. Fermentation and pr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c57f0345c479a130afb0fa447b7e23e2
http://jcea.agr.hr/articles/74910_Fermentation_and_Proteolysis_During_the_Ensilage_of_Wilted_and_Unwilted_Diploid_and_Tetraploid_Red_Clover_en.pdf
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7
The effect of ensiling in round bales on the content of nitrogen fractions in lucerne and red clover protein
Autor: Maja Fijałkowska, Jadwiga Wierzbowska, Stanisław Sienkiewicz, Barbara Pysera, Krzysztof Lipiński, Małgorzata Stasiewicz, Zofia Antoszkiewicz
Publikováno v: Journal of Elementology.
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 solu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2bb33c49e512b1d85c9baecb911816e9
https://doi.org/10.5601/jelem.2014.19.4.643
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8
Effects of fat-protein supplementation of diets for cows in early lactation on milk yield and composition
Autor: Barbara Pysera, Danuta Strusińska, J. Kaliniewicz, D. Minakowski
Publikováno v: Czech Journal of Animal Science. 51:196-204
An experiment was performed on 37 Holstein-Friesian cows during the first 120 days of lactation. The cows were fed balanced diets composed of haylage and maize silage (together 52% dry mater) and a concen - trate containing 19% crude protein (group 1
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::113492d58fc5ec260dbe019938a58a39
https://doi.org/10.17221/3929-cjas
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9
Nitrogen fractions and amino acid content in alfalfa and red clover immediately after cutting and after wilting in the field
Autor: Maja Fijałkowska, Dariusz Piwczyński, Stanisław Sienkiewicz, Barbara Pysera, Cezary Purwin, Natalia Puzio, Krzysztof Lipiński
Publikováno v: Journal of Elementology.
The aim of this study was to determine the composition of nitrogen fractions in alfalfa and red clover, which differ in proteolytic activity, and to evaluate the effect of wilting on changes in nitrogen fractions in alfalfa and red clover herbage. To
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ba208f9b1023109d377fcfa4f55c3ef2
https://doi.org/10.5601/jelem.2014.19.2.692
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10
Effect of Rumen Protected Methionine Supplementation on Early Lactational Responses of Dairy Cows Fed a Grass Silage and Cereals Diet
Autor: Stefania Iwańska, Barbara Pysera, Danuta Strusińska
Publikováno v: Acta Veterinaria Hungarica. 47:191-206
To investigate the milk production limiting potential of a diet based on grass silage (40%), hay (15%), dried sugar beet pulp (13%) and grain compound mixture (32%), 28 multiparous cows in early lactation were randomly assigned to two treatment group
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2453320d72352e3681ba12ff7d19f232
https://doi.org/10.1556/004.47.1999.2.5
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