Open AccessPREPARATION OF QUALITATIVE FERMENTED FEEDS FROM LEGUME GRASSES
Author(s) -
Vladimir Klimenko,
Svetlana Malyarenko
Publication year - 2022
Publication title -
adaptivnoe kormoproizvodstvo
Language(s) - English
Resource type - Journals
ISSN - 2222-5366
DOI - 10.33814/afp-2222-5366-2021-4-67-76
Subject(s) - legume , fodder , fermentation , biology , forage , food science , agronomy , raw material , bioconversion , microbiology and biotechnology , ecology
The current study presents the results on evaluation the preservative efficiency of domestic biological preparations, based on enzymes, at the ensiling and haylage preparation of high-protein leguminous grasses. High-yielding varieties of alfalfa, red clover and fodder galega (Galega orientalis Lam.), that were developed in Williams Research Center of Forage Production & Agroecology were used as plant raw material. Plants were harvested in the optimal vegetation phases. The effect of the new biological preparations on safety and quality of fermented feeds in terms of organoleptic and biochemical parameters, the effect on the digestibility of nutrients and their bioconversion into the valuable animal products were studied in the laboratory and scientific-production conditions. The effective methods of preparation the qualitative feeds with high protein and energy content of legume grasses, were suggested on the base the obtained results. Fermented feeds with complex of enzyme-bacterial preparations are suitable for highly productive dairy and beef cattle.