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Vliv zavadání, kontaminace píce zeminou a použitých konzervantů na kvalitu a zdravotní bezpečnost siláží vojtěšky seté
Spáčilová, Kristýna
The aim of this diploma thesis was to evaluate the effects of wilting, soil contamination and use of silage additive on selected characteristics of green fodder and lucerne (Medicago sativa) silage. The plan material was obtained from the Research institute for Fodder Crops in Vatín. Unwilted fodder consisted in 24 % of dry matter content; wilted fodder consisted in 33 % of dry matter content. Selected samples were contaminated with soil at 30 g/kg of mass. Silage was in untreated variant (control) and two treated variants (either with biological additive or with chemical additive). Unwilted fodder had significantly (p<0,05) higher content of histamine and spermidine. Wilted fodder had a significantly (p<0,01) higher content of putrescine. In lucerne silage, factor of contamination had more significant (p<0,01) effect on ash content, and used silage additive had a statistically significant effect (p<0,05) on NDF content in silage. Significantly higher (p<0,01) content of clostridia was observed in silage from wilted fodder. The wilting factor had significantly higher effect (p<0,01) on content of ammonia, organic acids (LA, AA, PA, BA) and significant effect (p<0,05) on pH. Silage from wilted fodder was characterized by a higher pH, higher content of LA and lower content ammonia, AA, PA, BA. Contamination had significant effect (p<0,05) on increasing pH, reduction of LA and significant effect (p<0,01) on increased content of ammonia, AA, PA, BA. The silage additives significantly (p<0,05) decreased pH and significantly (p<0,01) decreased ammonia, PA, BA levels and increased LA, AA levels. The most abundant biogenic amines in silage were histamine (969 mg / kg), tyramine (800 mg / kg), putrescin (1754 mg / kg) and cadaverine (501 mg / kg). The biological additive used in the sufficiently wilted fodder works better to prevent the formation of biogenic amines and result in a more suitable fermentation profile.
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