پديد آورنده :
هاشم زاده سيگاري، فرزاد
عنوان :
تاثير افزودني هاي باكتريايي، ملاس و پژمرده كردن بر كيفيت تخمير و ارزش غذايي سيلاژ يونجه
مقطع تحصيلي :
كارشناسي ارشد
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
ده ، 133،[II]ص،جدول ، نمودار
يادداشت :
ص.ع به :فارسي و انگليسي
استاد راهنما :
غلامرضا قرباني ، محمد خوروش
استاد مشاور :
نفيسه نيلي ،اكبر تقي زاده
توصيفگر ها :
اكوسايل , لاسيل , سيلو كردن
تاريخ نمايه سازي :
18/1/87
استاد داور :
مسعود عليجاني، محمد فضيلتي
تاريخ ورود اطلاعات :
1396/09/11
چكيده فارسي :
به فارسي و انگليسي : قابل رويت درنسخه ديجيتال
چكيده انگليسي :
Abstract The aim of this study was to investigate the effects of two kind of inoculants ECOSYL containing Lactobacillus plantarum and LALSIL containing lactobacillus plantarum andpropionibacterium acidipropionici and addition of 0 5 and 10 percent molasses dry matterbasis on nutritive value and fermentation quality of wilted and unwilted alfalfa MedicagoSativa forage in laboratory scale Alfalfa forage in forth cut harvested at the prebud stageof maturity with 20 percent of dry matter It was divided to two parts part 1 was choppeddirectly to a theoretical length of cut of 25 mm with a forage chopper and part 2 waschopped after field wilting to approximately 37 percent of dry matter Each part wasseparately divided to three parts and each of these parts was combined with 0 5 and 10percent of molasses on dry matter basis Finally each part was divided to three parts as part1 was inoculated by LALSIL part 2 ECOSYL and part 3 the same quantity of distilledwater All treatments were ensiled in 3 5 L mini silos equipped with a lid enabling gasrelease only Results indicated that wilting forage prior to ensiling increased dry matter andlimited fermentation increased residual water soluble carbohydrate but decreased organicacid production and proteolysis as well Wilting forage did not affect Lactic acid to aceticacid ratio and digestibility Totally despite of increase in pH silage quality was better inwilted silages than unwilted ones Adding molasses decreased silage pH and acidiccondition was led to decreased proteolysis Adding molasses increase acetic acid content ofsilage and this compound was led to higher dry matter losses in fermentation phase anddecreased nutritive value of silage Adding high level of molasses increased water solublecarbohydrate and In vitro dry matter digestibility Inoculants induced homolacticfermentation increased efficiency of lactic acid production and residual water solublecarbohydrate Rapid decline in pH decreased acetic acid production and proteolysis Inoculants increased in situ dry matter digestibility Interaction effect of molasses andinoculants showed that bacterial inoculants with high levels of molasses increased watersoluble carbohydrate and digestibility and decreased acetic acid production Interactioneffect between wilting and molasses indicated that in unwilted silage addition of molassesdeclined lactic acid production but in wilted silage addition of molasses did not affect lacticacid production Also both levels of molasses decrease ammonia N in unwilted alfalfa butin wilted silage only high level of molasses showed this reduction Bacterial inoculants hadbetter response in wilted alfalfa than unwilted In wilted silage both of the inoculantsdecrease pH and proteolysis Result of our experiment indicated that bacterial inoculantsand molasses supplementation when used simultaneously improved silage fermentationquality However wilting or wilting with inoculants were the best processing method thatcould severely decrease proteolysis and increase water soluble carbohydrate of silage
استاد راهنما :
غلامرضا قرباني ، محمد خوروش
استاد مشاور :
نفيسه نيلي ،اكبر تقي زاده
استاد داور :
مسعود عليجاني، محمد فضيلتي
