Fractions of protein and fiber of alfalfa

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F10%3A%230001348" target="_blank" >RIV/00027014:_____/10:#0001348 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Fractions of protein and fiber of alfalfa

Original language description

During the process of alfalfa wilting on the field and during the subsequent fermentation under anaerobic conditions there are changes not only in the DM content but also in percentages of individual nutrients, above all of total crude protein and fibre(as well as in their fractions). Wilting and especially fermentation increase the percentages of soluble non-protein fraction (A) to the detriment of soluble protein fractions (B). Although the differences between contents of NDF in wilted and ensiled alfalfa were statistically insignificant, the content of hemicelluloses was significantly higher (P<0.05) in wilted material than in silage. This indicates the fermentation activity of lactic acid bacteria, which use hemicelluloses for their growth and propagation.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

GH - Nutrition of farm animals

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2010

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

14th International Symposium Forage Conservation

ISBN

978-80-7375-386-3

ISSN

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e-ISSN

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Number of pages

3

Pages from-to

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Publisher name

Mendel University

Place of publication

Brno

Event location

Brno

Event date

Mar 17, 2010

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

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