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Istraživanja su obavljena kako bi se odredio uticaj udela semena u smešama stočni grašak + ovas i grahorica + ovas i faze razvića na prinos i kvalitet prinosa i sadržaj proteinskih i ugljenohidratnih frakcija prema “The Cornell Net Carbohydrates and Protein System”. Eksperiment je organizovan korišćenjem pet različitih smeša stočnog graška i ovsa (100% grašak +0% ovas; 0% grašak + 100% ovas; grašak : ovas u odnosu 1:1,5; grašak : ovas u odnosu 1:1; grašak : ovas u odnosu 1:0,5) i pet različitih smeša grahorice i ovsa (100% grahorica + 0% ovas; 0% grahorica + 100% ovas; grahorica : ovas u odnosu 1:1,5; grahorica : ovas u odnosu 1:1; grahorica : ovas u odnosu 1:0,5) u tri faze razvića (početak cvetanja stočnog graška i grahorice – 10% iscvetalih biljaka; formiranje prvog sprata mahuna stočnog graška i grahorice na 2/3 biljaka i nalivanje zrna u prvom spratu mahuna stočnog graška i grahorice na 2/3 biljaka). Nakon košenja biljaka, ispitivan je uticaj bakterijskih inokulanata, strukture smeše i faze razvića na kvalitet silaže i sadržaj proteinskih i ugljenohidratnih frakcija u silaži prema “The Cornell Net Carbohydrates and Protein System”. Na osnovu dobijenih rezultata, smeše koje sadrže odnos stočnog graška i ovsa 1:1,5, odnosno grahorice i ovsa u razmeri 1:1,5 se mogu preporučiti radi dobijanja viših prinosa (50,0 t ha-1 prinosa zelene mase i 55,2 t ha-1 prinosa zelene mase, respektivno), a smeše u odnosu 1:1, radi dobijanja višeg nivoa sirovih proteina (155,2 g kg-1 SM i 141,0 g kg-1 SM, respektivno), PB2 (325,50 g kg-1 SP i 410,21 g kg-1 SP, respektivno) i PB3 (51,77 g kg-1 SP i 33,15 g kg-1 SP, respektivno) i nižeg nivoa lignina (72,1 g kg-1 SM i 85,0 g kg-1 SM, respektivno) i CC frakcije (172,95 g kg-1 CHO i 204,4 g kg-1 CHO, respektivno). Primenom bakterijskih inokulanata postignuto je intenziviranje mlečnokiselinske fermentacije, pri čemu je smanjen sadržaj buterne kiseline. Smanjenje in vitro svarljivosti suve materije je pratilo povećanje sadržaja lignina. PA frakcija sirovih proteina je imala veće vrednosti u fazi cvetanja, dok je PB2 frakcija sirovih proteina bila veća u fazi formiranja prvog sprata mahuna... The research was conducted to detrmine the effects of seed rates in mixtures of pea + oat and vetch + oat and cutting stages on the hay yield and its quality and protein and carbohydrate fractions defined by the Cornell Net Carbohydrates and Protein System. The experiment was performed using five different mixture rates of pea and oat crops (100% pea + 0% oat; 0% pea + 100% oat; pea : oat 1:1,5; pea : oat 1:1; pea : oat 1:0,5) and five different mixture rates of vetch and oat crops (100% vetch + 0% oat; 0% vetch + 100% oat; vetch : oat 1:1,5; vetch : oat 1:1; vetch : oat 1:0,5) and three different cutting stages (begining of pea and vetch flowering – 10% of flowering; forming the first pods on 2/3 pea and vetch plants and forming green seeds in 2/3 pods. After harvesting, the experiment was conducted to investigate the effects of bacterial inoculant, seed rates in mixtures and cutting stages on silage quality and protein and carbohydrate fractions defined by the Cornell Net Carbohydrates and Protein System. According to the results, it may be suggested that the mixture of pea : oat 1:1,5 and vetch : oat 1:1,5 should be grown to obtain higher hay yield (50,0 t ha-1 Green Matter Yield and 55,2 t ha-1 Green Matter Yield, respectively) and the mixture of pea : oat 1:1 and vetch : oat 1:1 to obtain higher level of crude protein (155,2 g kg-1 DM and 141,0 g kg-1 DM, respectively), PB2 (325,50 g kg-1 SP and 410,21 g kg-1 SP, respectively) and PB3 (51,77 g kg-1 SP and 33,15 g kg-1 SP, respectively) and lower lignin content (72,1 g kg-1 DM and 85,0 g kg-1 DM, respectively) and CC fraction (172,95 g kg-1 CHO and 204,4 g kg-1 CHO, respectively). Bacterial inoculant improved the fermentation profile for all silages and decreased buturyc acid content. The reduction in in vitro dry matter digestibility was as sharp as the increase in lignin content. Protein PA fraction was higher at flowering stage, while protein PB2 fraction was higher at forming the first pods... |
