Fermentation and Proteolysis During the Ensilage of Wilted and Unwilted Diploid and Tetraploid Red CloverReportar como inadecuado




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Journal of Central European Agriculture, Vol.12 No.1 July 2011. -

form of red clover 2n – 4n, cultivars within the genetic form: 2n Krynia, Parada, 4n

Jubilatka, Bona and DM x form, DM x 2n, DM x 4n. Fermentation and proteolysis

during the ensilage of red clover were affected primarily by wilting, whereas genetic

factors genetic form, cultivar exerted a lesser effect. However, the genetic form of

red clover affected the true protein content of silage and the extent of proteolysis

during the ensiling process. The effect of the genetic form of red clover on the extent

of proteolysis in silage at similar levels of water-soluble carbohydrates and buffering

capacity suggests that diploid and tetraploid red clover cultivars differ with respect to

chemical properties poliphenol oxidase activity, polyphenol content affecting

proteolysis.

red clover; genetic forms; wilting; silage; biogenic amines



Autor: Cezary PURWIN - ; Department of Animal Nutrition and Feed Management Uniwersity of Warmia and Mazury in Olsztyn Ul. Oczapowskiego

Fuente: http://hrcak.srce.hr/



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