Uticaj dodavanja neproteinskih azotnih supstanci na kvalitet silaže komine grožđa

In this study grape pomace was ensilaged without and with the addition of NPN substances (Benural) at the dose of 0.5, 1.0 and 1.5% of the amount of husk and with the addition of inoculant based on homo and hetero fermentative lactic acid bacteria. The greatest effect on the nutritional value had application of Benural, especially in increasing the CP content from 126.9 to 178.3 g kg-1DM, an increase of over 40%. Application of Benural increased the ammonia and soluble nitrogen several times, but even with the maximum addition of Benural percentage of ammonia nitrogen in the total nitrogen reached only slightly above 5% NH3 -N/Σ N (5.38%), while the percentage of soluble nitrogen in total nitrogen was 28.29%. The application of inoculants generally had no significant impact, both on the chemical composition and the fermentation process. U istraživaniima komina grožđa je silirana bez i uz dodatak NPN supstanci (Benural) u količini od 0,5; 1,0 i 1,5% od količine komina i sa dodatkom inokulantana na bazi homo i heterofementativnih mlečno-kiselinskih bakterija. Najveći efekat na hranljivu vrednost imala je primena NPN, posebno u povećanju sadržaja SP od 126,9 na 178,3 gkg-1SM. Primena NPN supstanci je uticala na povećanje amonijačnog i rastvorljivog azota nekoliko puta, ali i pri najvećoj količini dodatog NPN supstanci udeo amonijačnog azota u ukupnom azotu je neznatno prešao vrednost od 5% (%NH3-N/ΣN 5,38) dok je udeo rastvorljivog azota u ukupnom azotu iznosio 28,29%. Primena inokulanata uglavnom nije imala značajnog uticaja, kako na hemijski sastav, tako i na proces fermentacije.