Effects of the use of formic acid in different doses as the conserving in Lucerne ensiling
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In this paper, the influence of formic acid added in three doses (3,5 and 7 g/kg fresh mass) in the intensity of proteolysis and fermentation in Lucerne silages was investigated.Abstract:
The influence of formic acid added in three doses (3,5 and 7 g/kg fresh mass) in the intensity of proteolysis and fermentation in Lucerne silages was investigated. On the basis of chemical analyses, it is observed that with the increase of conserving dose the lower pH value, limited proteolysis and increased preservation of proteins was achieved. The amino acid content varied very much due to their degradation and biosynthesis. In treated silages a statistically significant increase of lactic acid was observed while silages with maximum dose of conserving had significantly less free and total acetic acid. Presence of bonded butyric acid only in the control silage had no statistical significance. According to Dulphy and Demarquilly (1981) method, control silage with minimum dose of conserving was estimated as III class and silages with medium and high dose of formic acid were estimated as II quality class.read more
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Journal ArticleDOI
Effect of Formic Acid on In Vitro Ruminal Fermentation and Methane Emission
TL;DR: In this paper, the effects of formic acid on the in vitro methane production and in vitro ruminal fermentation of alfalfa hay were determined by using in vitro gas production techniques.
Journal ArticleDOI
Changes in the amino acid composition during the ensiling of lucerne and red clover in round bales
Cezary Purwin,Maja Fijałkowska,Krzysztof Lipiński,Jadwiga Wierzbowska,Tulegen Kobzhassarov,Jacek Paweł Michalski +5 more
TL;DR: Fijałkowska et al. as discussed by the authors determined the influence of ensiling in round bales on changes in the amino acid content in lucerne and red clover silages.
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