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The influence of share of selected legumes and herbs on senzoric quality of conserved biomass
ŘÍHA, Patrik
The aim of this thesis was to evaluate the quality of preserved biomass in dependence on the composition of samples by sensory evaluation of individual quality indicators of grass silage. The silage of selected types of clovers, herbs was evaluated and compared with a sample of silage from maize. The main indicators included color, fragrance, moldy and rotting, consistency and the last point was counted the amount of dry matter in silage. These indicators were monitored on 33 samples of silage coming from the Vysočina Region and the Třebíč District. After the end of the preservation the indicators were scored and the points were added up. After adding the points, the individual samples were evaluated as successful or unsuccessful. Furthermore, the work focuses on the distribution of fodder in terms of carbohydrates and nitrogen substances, factors affecting forage quality, preservation of forage by silage, its processing technology and last but not least, the use of preservatives and their importance. Botanical images of selected meadows were also taken and the coverage of the evaluated species of clover and herbs as well as agrobotanical groups was determined.
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Konzervace krmiv silážováním
NECHVÁTAL, Jaroslav
This thesis as literary study is focused on the feed conservation by silaging. Especially, it deals with the elementary aims of silaging. The process of making a silage is aimed to the microbiological process, the technology of silage production and the possibility of the usage of aditives. In the silaging technology, there are described different ways of conservation, which are important for the production of quality silage in different conditions, which can occur. The aditives stabilise the process and improve the quality and taste of silage. Quality silage is an assumption of good health of animals and their high production, which is a base of the farm economy.
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