| Autor: |
Uchockis, Virginijus, Bendikas, Petras |
| Jazyk: |
litevština |
| Rok vydání: |
2003 |
| Předmět: |
|
| Zdroj: |
Gyvulininkystė = Animal husbandry : mokslo darbai, Baisogala (Radviliškio raj.) : Lietuvos gyvulininkystės institutas, 2003, t. 42, p. 89-98 |
| ISSN: |
1392-6144 |
| Popis: |
In 2001–2002, at the Experimental Department of the Lithuanian Institute of Animal Science an experiment was conducted with two analogous groups of 12 Black–and–White bulls per group. The bulls of the control group received 1.0 kg of hay, maize silage ad libitum and 2.5 kg of compound feed. The bulls of the experimental group received sugar beet pulp silage instead of maize silage ad libitum and the quantity of compound feed was decreased by 40% (each bull received 1.5 kg of compound feed). Bulls of the experimental group also received 1.0 kg of hay each. The experiment indicated that ensilage of pressed sugar beet pulp produced highquality silage. Lactic acid prevailed in it (27.13 g/kg DM); there was a small amount of butyric acid (3.89 g/kg DM) and the pH value of silage was 3.91. The energy value of silage amounted to 11.99 MJ/kg DM. The fattening bulls fed sugar beet pulp silage gained daily 1144 g or by 12.5% more (P < 0.025) than the bulls fed maize silage. The amount of metabolizable energy used per unit of weight gain was similar in both groups. There was no significant difference for the dressing percentage between the groups, however, the bulls fed sugar beet pulp silage accumulated higher content of abdominal fat (P < 0.05). The percentage of carcass meat and fat of the experimental bulls was by 1.3% (P > 0.1) higher, the percentage of bones by 1.3% (P > 0.1) lower and the muscling score was by 0.3% (P > 0.1) higher. The chemical composition of meat of bulls fed sugar beet pulp silage was higher and the contents of dry matter, protein and fat were, respectively, by 3.38% (P > 0.05), 0.61% (P < 0.025) and 2.72% (P > 0.1) higher compared with the control bulls. There was no significant difference in the chemical composition of M. longissimus dorsi and other meat quality indices between the groups. [...]. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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