Diet System of Milking Cows with Silage of Wet Corn

Abstract: In the five trials rationed with the basic component being the silage with a high moisture percent, around 70%, particular attention was paid to the nutritional value, i.e. consuming of hay to be minimally 2 kg hay/100 kg body mass of cows. The first ration combination, with conventional silage of the wet ear and two concentrate mixtures with 32 and 20% proteins, proved to be successful allowing the diet with this type of the meal was excelling over the first lactation stage, while at its end, the cows were somewhat more fattened than expected. The second combination of meals, i.e., a separate provision of different combinations required solely individual diet or division of the cows into smaller groups according to the production level. The third combination of the meals, i.e. whole meal with the silage mixed with concentrate, required that ready meal be mixed right before feeding, particularly over the warm and wet weather. Addition of ration 0.2-0.3% Ca-propionate for feed conservation can be recommended. The fourth combination, i.e. whole meal made at feeding time also gave good results, so we strongly recommend its crushing and mixing during nourishment with "mixing" trailers. The fifth combination of meals was made during ensilaging. In this meal, special attention was paid to the share of mineral matter in the meal of the macro and micro-elements. The diet with above presented combinations of the cow meals caused no digestive disturbances and gave good production and reproduction results over the whole period of experimentation

GENETIC TYPE AND GROWTH INFLUENCE ON THE PRODUCTION CHARACTERISTICS OF LIGHT LINE HEN HYBRIDS**

Apstract: The aim of this work was parallel investigation of the producting characteristics of light line hen hybrids. Investigation enclosed two hen proveniences: Hisex Brown and Shawer 579. Within the period of 19 up to 63 weeks we followed next parameters: egg-laying hen body mass, mortality, food consumption and egg-laying capacity. Hens body mass on the begining of the examination, within the 19 weeks of growth was, for Hisex Brown provenience 1607g, and for Shawer 579 provenience 1563g. Hisex Brown provenience acchieved about 250 g higher body mass on the end of investigation. During the experiment, mortality at Hisex Brown egg-laying hen was a little bit smaller (5,40%), while the Shawer 579 had 5,56 % of dead hens. Globaly, the mortality at both hen hybrids was in the range of technologycal normative. The average consumption of the food at Hisex Brown provenience was higher and it was 127,28g, and at Shawer 579 provenience 125,14g. The average consumption of the nutrition for egg production at both provenience was the same (150g). Key words: egg-laying,, nutrition consumption, body mass, mortalit

Agrobacterium rhizogenes-Mediated Transformation and Its Biotechnological Applications in Crops

The history of Agrobacterium-related plant biotechnology goes back for more than three decades with the discovery of molecular mechanisms of crown gall disease in plants. After 1980s, gene technologies began developing rapidly and today, related with the improved gene transfer methods, plant biotechnology has become one of the most important branches in science. Till now, the most important genes related with agricultural affairs have been utilized for cloning of plants with the deployment of different techniques used in genetic engineering. Especially, Agrobacterium tumefaciens was used extensively for transferring desired genetic materials to plants rapidly and effectively by the researchers to create transgenic plants. Recognition of the biology of Agrobacterium species and newly developed applications of their T-DNA systems has been a great step in plant biotechnology. This chapter provides the reader with extensive information on A. rhizogenes which is responsible for the development of hairy root disease in a wide range of dicotyledonous plants and its T-DNA system. This knowledge will be useful in improving utilization of crops and the formulation of new and up-graded transgenic based food products