Improvement of silages prepared from byproducts with natural or synthetic nitrogen sources

Abstract

The results of ensiling of various byproducts of crops, vegetables, food and vine industry are shown in the article. These products are ensiled because of their high moisture content, while their nitrogen content is increased by mixing them with fresh lucerne or its hay, or non-protein nitrogen (NPN) compounds are added. The results of domestic experiments show that better results are achieved when lucerne was added, considering lower pH values and lower amounts of ammonia and soluble nitrogen in the produced silages. However, when grape pomace was ensiled in September the problem is low availability of lucerne and that is why NPN compounds are utilized. When they are used the amount of soluble nitrogen matters in silage is increased, which may cause some negative influence on production, health and fertility in ruminants.

U radu su prikazani rezultati siliranja različitih pratećih proizvoda ratarstva, povrtarstva, prehrambene industrije i vinarija. Navedeni proizvodi se, zbog visokog sadržaja vlage, konzervišu siliranjem a u cilju povećanja sadržaja sirovih proteina vrši se njihovo kombinovanje sa zelenom lucerkom i lucerkinim senom, ili se dodaju NPN jedinjenja. Rezultati domaćih eksperimenata pokazuju da se pri upotrebi lucerke dobijaju bolji rezultati u pogledu kvaliteta silaža, odnosno manje pH vrednosti i manje količine amonijačnog i rastvorljivog azota. Međutim, pri siliranju komine grožđa u septembru mesecu, javlja se problem zbog malih količina lucerke, zbog čega se koriste NPN jedinjenja. Njihovom upotrebom povećava se količina rastvorljivih azotnih materija u silaži, što može biti problem za proizvodnost, zdravlje i plodnost preživara.