Quality of beet pulp silages with added zeolite

Abstract

The influence of natural zeolite on chemical composition and quality of silages prepared from beet pulp was investigated. Beet pulp was ensiled in the sugar producing factory in Požarevac 17 days after their production. The amount of zeolite added was 0; 0,05; 0,25 and 1,25% of dry matter or 0; 50 250 and 1250 g zeolite per 100 kg of beet pulp. The obtained results show that adding technologically processed zeolite (under the name Min-A-Zel produced by ITNMS - Belgrade) while ensiling beet pulp has influenced more intensive fermentation and increased production of lactic and acetic acid production, with lower pH values and favorable ratio of lactic and total acids. The influence of mentioned doses of zeolite on standard chemical analysis was less pronounced and it is mostly of relative nature. The only real changes occurred as the increase of dry matter and mineral content. The use of zeolite even with material with sufficient fermentable sugars induces more intensive lactic acid bacteria activity since more favorable conditions for lactic acid fermentation.

U ogledu je ispitivan uticaj prirodnog zeolita na hemijski sastav i kvalitet silaža spremljenih od repinih rezanaca. Rezanci su silirani u Fabrici šećera u Požarevcu, 17 dana po dobijanju. Količina dodatog zeolita je bila 0; 0,05 0,25 i 1,25% u odnosu na suvu materiju, odnosno 0; 50; 250 i 1250 g zeolita na 100 kg sirovih rezanaca. Rezultati obavljenih istraživanja pokazuju da dodavanje tehnološki obrađenog prirodnog zeolita (pod nazivom Min-A-Zel proizvod ITNMS -Beograd) pri siliranju repinih rezanaca utiče na intenziviranje fermentacije i povećanje produkcije mlečne i sirćetne kiseline, uz postizanje nižih pH vrednosti i povoljnijeg odnosa mlečne prema ukupnim kiselinama. Uticaj navedenih doza zeolita na standardni hemijski sastav je bio manji, i pretežno je relativnog karaktera. Jedine realne promene količine pojedinih materija su povećanje udela suve materije i povećanje količine mineralnog ostatka. Upotreba zeolita i u materijalu sa dovoljnom količinom fermentabilnih šećera doprinosi intenziviranju aktivnosti bakterija mlečne kiseline, jer se obezbeđuju pogodniji uslovi za fermentaciju mlečnokiselinskog tipa.