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System for measurement of aerobic stability of forage
Synek, Josef ; Sekora, Jiří (referee) ; Harabiš, Vratislav (advisor)
Aerobic stability is a term which nutritionists use to define the length of time that forage remains stabil and don‘t degrade. Once fermentation is completed and the forage is exposed to air during feeding or during storage (leaky silos, poor packaging) increases the temperature of the forage initiated by yeasts or lesser extent by the action of some bacterias. This temperature is measured using temperature sensors and it is compared with the ambient temperature of the surroundings. Aerobic stability is given as the time, for which the forage temperature rises by 3°C above ambient temperature.
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System for measurement of aerobic stability of forage
Synek, Josef ; Sekora, Jiří (referee) ; Harabiš, Vratislav (advisor)
Aerobic stability is a term which nutritionists use to define the length of time that forage remains stabil and don‘t degrade. Once fermentation is completed and the forage is exposed to air during feeding or during storage (leaky silos, poor packaging) increases the temperature of the forage initiated by yeasts or lesser extent by the action of some bacterias. This temperature is measured using temperature sensors and it is compared with the ambient temperature of the surroundings. Aerobic stability is given as the time, for which the forage temperature rises by 3°C above ambient temperature.
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Výskyt kvasinek v silážích a jejich význam
Vaculíková, Barbora
The aim of the study was to assess the effect of yeast in silage and verify the fact that the additives will ensure inhibition of undesirable microorganisms. The literature review focused on the metabolism of yeast, their importance in silages limitations and possibilities. Model experiments were performed with peas with barley silage and with corn silage. The influence of additives on the final quality of the silage and their influence on the content of microorganisms, together with the quality of the fermentation process, was assessed. According to the provided measurements it can be argued that the use of additives was only partly due to the limitations of yeast and aerobic stability. Chemical preservatives based on organic acids favorably slowed the onset of secondary fermentation in peas with barley silage, even though there was no suppression of the number of yeast on this option. The negative correlation of yeast dry matter content was confirmed for the corn silage (r= 0.6219). In the silage with a chemical preservative (2,402 +- 0,775 log CFU/g) positive effect (P<0,05) on the limitation of yeast compared was detected to the control silage. Based on measurements of pH the degree of contamination of yeast cannot be evaluated. It was confirmed that even the best additive cannot guarantee quality and stable silage, if the principles of silage are not adhered to.
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