INFLUENCE OF SILAGE ADDITIVES ON FERMENTATION OF HIGH MOISTURE CRIMPED CORN

The objective of this work was to find influence of different silage additives on silages fermentation and nutritional value made from high moisture crimped corn, which were conserved in semi experimental conditions. Three variants were examined, untreated control (C), and two experimental variants conserved by biological (variant A) and chemical (variant B) additives. The maize crimped corn was hermetically filled into plastic bins with the capacity 50 dm3. In silage conserved by additives was lower content of crude fibre (significantly in both experimental variants) and higher content of nitrogen free extract, starch and total sugars (significantly in variant A) established. In silages form both experimental variants we found significantly lower content of lactic acid. The highest concent we detected in silage conserved without additives. In silage conserved by biological inoculant we found lower content of acetic acid and higher content of butyric acid, but their content was generally very low. Additives used in the experiment decreased content of amonia (0.074 g.kg-1 in variant A and 0.095 g.kg-1 of dry matter in variant B) and alcohols too

THE QUALITY OF MAIZE SILAGES FROM WEST REGION OF SLOVAKIA

The aim of this work was to determine the quality of maize silages from Western Slovak Region analyzed in 2009 and 2010 on the Department of animal nutrition, Faculty of agrobiology and food resources, Slovak university of agriculture in Nitra, Slovakia. Maize silages were evaluated on the base of nutritional value, the result of fermentation process and silage quality according to Regulation of the Government of Slovak Republic no. 439/2006, appendix no.7, part C – Silage. We found in maize silages the average dry matter content 357.87 g.kg-1 (2009) and 340.00 g.kg-1 (2010) while only in 2010 samples had got 15.4 % of dry matter content below 300 g.kg-1. Content of crude fiber was lower than 260 g.kg-1 of dry matter in all samples. Higher content of acid detergent fiber and neutral detergent fiber had maize silages from 2010. The average value of net energy of lactation was 6.32 MJ.kg-1 of dry matter (2009) and 6.27 MJ.kg-1 of dry matter (2010). Only in one sample from 2010 we found a lower lactic acid content than 10 g.kg-1 of original matter. Content of acetic acid was lower in silages from 2009 (24.33 g.kg-1 of dry matter) in comparison with silages from 2010 (28.92 g.kg-1 of dry matter). Undesirable butyric acid was not found in maize silages. The value of pH fluctuated from 3.52 to 3.80 (2009) and from 3.58 to 4.14 (2010). Only 17 % of evaluated samples satisfied the criteria for silage of I. class in 2009 and 23 % in 2010 mainly because of the higher acetic acid content

VPLYV SILÁŽNYCH ADITÍV NA FERMENTÁCIU VLHKÉHO MIAGANÉHO KUKURIČNÉHO ZRNA

The objective of this work was to find influence of different silage additives on silages fermentation and nutritional value made from high moisture crimped corn, which were conserved in semi experimental conditions. Three variants were examined, untreated control (C), and two experimental variants conserved by biological (variant A) and chemical (variant B) additives. The maize crimped corn was hermetically filled into plastic bins with the capacity 50 dm3. In silage conserved by additives was lower content of crude fibre (significantly in both experimental variants) and higher content of nitrogen free extract, starch and total sugars (significantly in variant A) established. In silages form both experimental variants we found significantly lower content of lactic acid. The highest concent we detected in silage conserved without additives. In silage conserved by biological inoculant we found lower content of acetic acid and higher content of butyric acid, but their content was generally very low. Additives used in the experiment decreased content of amonia (0.074 g.kg-1 in variant A and 0.095 g.kg-1 of dry matter in variant B) and alcohols too.Cieľom tejto práce bolo zistenie vplyvu rozličných silážnych aditív na fermentáciu a výživnú hodnotu siláží vyrobených z vlhkého kukuričného miaganého kukuričného zrna, konzervovaného v poloprevádzkových podmienkach. Experiment zahŕňal 3 varianty, kontrolný variant (C) – bez prídavku aditív a 2 pokusné varianty ošetrené pomocou biologických (A) a chemických (B) aditív. Kukuričné zrno bolo natlačené do plastových silážnych kontajnerov s objemom 50 dm3 a hermeticky uzatvorené. Siláže s prídavkom aditív sa vyznačovali nižším obsahom hrubej vlákniny (preukazné v oboch variantoch) a vyšším obsahom bezdusíkatých látok výťažkových, škrobu a celkových cukrov (preukazné vo variante A). V silážach variantov A a B sme zistili nižší obsah kyseliny octovej. Jej najvyšší obsah sme zaznamenali v silážach konzervovaných bez prídavku aditív. V silážach zakonzervovaných biologickým inokulantom sme zistili nižší obsah kyseliny octovej a vyšší obsah kyseliny maslovej, pričom ich obsah bol veľmi nízky. Aditíva použité v experimente znížili obsah amoniaku (0,074 g.kg-1 vo variante A and 0,095 g.kg-1 sušiny vo variante B) a tiež alkoholov v silážach

PROMJENE HRANJIVIH TVARI U KOLOSTRUMU KRMAČE U PRVIH 12 SATI NAKON POČETKA PRASENJA

Colostrum is the specific first diet of mammalian neonates and plays an important role in neonatal growth and development. The composition and quantity of colostrum and milk produced by sows is an important factor in successful piglet production. The aim of this study was to determine the changes in sow colostrum nutrients in the first 12 hours postpartum. The concentrations of dry matter, crude protein, fat and lactose in sow colostrum were quantified in 20 sows (Large White with various lactation numbers and various litter sizes) at 6 time points throughout first 12 hours from the beginning of farrowing. One sample of colostrum (10 mL) represented the secretion from one gland. Samples were stored at – 20 °C. Dry matter content was the highest in 2 hours after the beginning of farrowing (21.91%) and its concentration decreased during the first 12 hours to 18.74%. Crude protein concentration during the first 12 hours of lactation declined by nearly 35%. The fat concentration in colostrum gradually increased during the first 12 hours. The lowest concentration of colostrum fat (3.43%) was 2 hours from the beginning of farrowing. The lactose concentration (2.82%) was the lowest on 2 hours from beginning of farrowing and its concentration increased during the first 10 hours to 3.55%. The decrease in total protein and dry matter, and the concomitant rise in fat and lactose content, appears to signal the transition from colostrum to milk.Kolostrum je specifična prva hrana novorođenih sisavaca te igra važnu ulogu u njihovu rastu i razvoju. Sastav i količina kolostruma i mlijeka, što ih proizvodi krmača, važan su čimbenik za uspješnu proizvodnju praščića. Cilj ovog rada bio je odrediti promjene hranjivih tvari u kolostrumu krmače u prvih 12 sati postpartum. Koncentracije suhe tvari, sirovih bjelančevina, masti i laktoze u kolostrumu krmače izmjereni su u 20 krmača (Large White različitog broja laktacija i različitih veličina legla) 6 puta u tijeku prvih 12 sati od početka prasenja. Jedan uzorak kolostruma (10 ml) predstavljao je sekreciju jedne žlijezde. Uzorci su spremljeni na -20 C. Sadržaj suhe tvari bio je najviši 2 sata nakon početka prasenja (21.91%) a njezina koncentracija se smanjila kroz 12 sati na 18.74%. Koncentracija sirovih bjelančevina za vrijeme prvih 12 sati laktacije pala je za gotovo 35%. Koncentracija masti u kolostrumu postepeno je rasla za vrijeme prvih 12 sati. Najniže koncentracije masti u kolostrumu (3.43%) bile su 2 sata nakon početka prasenja. Koncentracija laktoze (2.82%) bila je najniža 2 sata nakon početka prasenja i ona se povećala u prvih 10 sati na 3.55%. Pad ukupnih bjelančevina i suhe tvari te istovremeno povećanje sadržaja masti izgleda da upozoravaju na prijelaz iz kolostruma u mlijeko

IMMUNOGLOBULINS IN COLOSTRUM OF SOWS WITH PORCINE REPRODUCTIVE AND RESPIRATORY SYNDROME - PRRS

The aim of this study was to examine the effect of PRRS occurrence on sow colostrum immunological quality. We realised the experiment on 20 sows (breed: Large white). From farm without presences of PRRS were 10 sows and other 10 sows were from farm with presence of PRRS. We took the samples of sows colostrums during sucking. We detected concentration of immunoglobulins (IgG, IgA, IgM) in sows colostrum in time of 0 hours to 12 hours after beginning of farrowing with pig Ig ELISA quantitation kits. We determined statistically significant (P0.01) higher concentration of IgG at the beginning of farrowing, 3 hours, 6 hours and 12 hours from beginning of farrowing in favour of farm without presence of PRRS. We determined statistically significant (P0.01) higher concentration of IgA at 6 and 12 hours from beginning of farrowing in favour of farm without presence of PRRS. We determined statistically significant (P0.01) higher concentration of IgM at 6 and 12 hours from beginning of farrowing in favour of farm without presence of PRRS. Lower concentrations of colostral immunoglobulins in group with PRRS can be caused of presence of PRRS. Virus PRRS can evocate synthesis of cytokine IL-10, which inhibited the function of macrophages and lymphocytes and so PRRS decrease the production of immunoglobulins and their concentration in blood of sows and consequently also concentration of immunoglobulins in sows colostrum

THE EFFECT OF BIOLOGICAL SILAGE ADDITIVE ON MYCOTOXIN CONCENTRATIONS IN MIXTURE SILAGES OF FABA BEAN, OAT AND ALFALFA

The influence of bacterial additive on concentration of mycotoxins in mixture silages of faba bean, oat and alfalfa with high dry matter content was studied. The fresh stuff was harvested in pods formation stage of faba bean and after considerable wilting it was cut in to 20 mm particles and stuffed into silage bags. We ensiled the mixture in the control variant without additives and in the trial variant with liquid additive with following biological constituents: Lactobacillus paracasei, Lactobacillus lactis, Pedioccus acidilacti at a dose of 0.5 liter per ton. The samples were examined for the nutritive value and mycotoxins content (deoxynivalenol, T-2 toxin, zearalenone and total fumonisins, ochratoxins) by direct competitive enzyme-linked immunosorbent assay. Zearalenone was the secondary metabolite of microscopic fungi with the highest concentration. This study suggests that application of bacterial additive can significantly reduce the concentration of zearalenone and total fumonisins in mixture silages of faba bean, oat and alfalfa.Proučavan je utjecaj bakterijskog dodatka na koncentraciju mikotoksina u smjesama silaže faba graha, zobi i lucerne visokog sadržaja suhe tvari. Svježa tvar je brana u stadiju stvaranja mahuna faba graha te nakon znatnog uvenuća narezana na male dijelove od 20 mm i utrpana u vreće za silažu. Kontrolnu smjesu smo silirali bez dodatka a pokusnu varijantu s tekućim dodatkom sljedećih bioloških sastojaka: Lactobacillus paracasei, Lactobacillus lactis i Pedioccus acidilacti u dozi od 0.5 l po toni. Uzorci su ispitani na hranjivu vrijednost i sadržaj mikotoksina (deoksinivalenol,T-2 toksin, zearalenon i ukupni fuminozini, ohratoksini) direktnim kompetitivnim imunosorbentnim enzimskim testom. Zearalenon je bio sekundarni metabolit mikroskopskih gljivica najviše koncentracije. Ovaj rad navodi na zaključak da primjena bakterijskog dodatka može značajno smanjiti koncentraciju zearalenona i ukupnih fumonizina u smjesama silaže faba graha, zobi i lucerne

The Application Impact of an Origanum, Anise and Citrus Oils blend in Horses Nutrition

DOI: 10.15414/afz.2015.18.04.103–105Received 1. July 2015 ǀ Accepted 28. August 2015 ǀ Available online 7. December 2015The aim of the paper was to analyse the origanum, anise and citrus oils blend as a potential phytogenic feed additive in horse’s nutrition. Several studies in the World analyze the effect of plant origin aromatic additives on blood serum indicators and nutrients digestibility in horses. Origanum and anise contains many chemical compounds as carvacrol, thymol and anethol, which can be beneficially in metabolism and nutrients digestion. Some studies shows, that these additives have insignificant (P>0.05) effect on blood serum indicators, but there are some studies, which reported positive significant (P<0.05) effect on serum cholesterol and triglycerides contents. The main positive effect of origanum and anise is in nutrients digestibility improving. These herbs can improve the digestibility of dry matter, organic matter, nitrogen free extract, crude fibre, ADV and NDV (P<0.05), as well as Mg and K from feed rations (P<0.05). Some antagonistic results published in this area can be affecting in dosage of active compounds, which have often antinutritive effects.Keywords: equine, additives, aromatic plants, feed rationsReferencesCAPCAROVÁ, M. and KOLESÁROVÁ, A. (2010) Beneficial substances affecting internal milieu of animals. Nitra: Slovak University of Agriculture.EPP, T.S. et al. (2005) The effect of herbal supplementation on the severity of exercise-induced pulmonary haemorrhage. In J. Equine and Comp. Exerc. Physiol., vol. 2, pp. 17-25.FORS, M. 2009. Herbs for horses. Uppsala: Swedish University of Agricultural Science.GÁLIK, B. et al. (2011) The effect of phytoadditives on macroelements digestibility of sport horses. In J. Centr. Europ. Agricul., vol. 12, pp. 390-397. DOI:http://dx.doi.org/10.5513/JCEA01/14.3.1308GÁLIK, B. et al. (2012a) The effect of phytogenic additive on in vivo saccharides digestibility of sport horses. In Pharm. Comm., vol. 2, pp. 3-6. DOI: http://dx.doi.org/10.5530/pc.2013.1.2GÁLIK, B. et al. (2012b) The effect of different macromineral intakes on mineral metabolism of sport horses. In Acta Vet. Brno, vol. 81, pp. 113-117. DOI: http://dx.doi.org/10.2754/avb201281020113GÁLIK, B. (2012c) The effect of fytogenic feed addtives on nutrients utilization in non-ruminants: Assoc. Prof. thesis. Nitra: Slovak University of Agriculture (in Slovak)GÁLIK, B. et al. (2013) The effect of phytoadditives on biochemical indicators and nutrients digestibility in sport horses. In J. Centr. Europ. Agricul., vol. 14, pp. 219-227. DOI: http://dx.doi.org/10.5513/JCEA01/14.3.1308KAMEL, C. (2000) Natural plant extracts: Classical remedies bring modern animal production solutions. In Proceedings of the 3rd Conference on sow feed manufacturing in the Mediterranean region, Reus, March 22-24, 2000. Reus: Spain, pp. 31-38.MORGAN, L.M. et al. (2007) Effect of yeast culture supplementation on digestibility of varying forage quality in mature horses. In J. Equine Vet. Sci., vol. 27, pp. 260-265.PEARSON, W. et al. (2007) Pilot study investigating the ability an herbal composite to alleviate clinical sings of respiratory dysfunction in horses with recurrent airway obstruction. In Can. J. Vet. Res., vol. 71, pp. 145-151.STRAKOVÁ, E. et al. (2007) Positive effect of plant-based diet on the performance and health of laying hens. In Acta Vet. Brno, vol. 76,pp. 31-37. DOI: http://dx.doi.org/10.2754/avb200776S8S031STEINER, T. (2006) Managing gut health: Natural growth promoters as a key to animal performance. Nottingham: Nottingham University Press.Steiner, T. (2009) Phytogenics in animal nutrition: Natural concepts to optimize gut health and performance. Nottingham: Nottingham University Press.SUCHÝ, P. et al. (2002) Replacement of animal origin feed by plant origin feed in the diet of broiler chickens. In Czech J. Anim. Sci., vol. 47, pp. 365-373.TURNER, K.K. et al. (2006) Bee pollen product supplementation to horses in training seems to improve feed intake: a pilot study. In J Anim. Physiol. Nutr., vol. 90, pp. 414-420. DOI: http://dx.doi.org/10.1111/j.1439-0396.2006.00621.xWINDISH, W. et al. (2008) Use of phytogenic products as feed additives for swine and poultry. In J. Anim. Sci., vol. 86, pp. 140-148. DOI: http://dx.doi.org/10.2527/jas.2007-0459.ZENG, Z. et al. (2015) Essential oil and aromatic plants as feed additives in non-ruminant nutrition: a review. In J. Anim. Sci. Biotech, vol. 6, pp. 1-10. DOI: http://dx.doi.org/10.1186/s40104-015-0004-

The effect of growing locality on the nutritive value of maize silage hybrids with various FAO number

DOI: 10.15414/afz.2014.17.01.24-29Received 7. February 2014 ǀ Accepted 20. March 2014 ǀ Available online 8. April 2014We evaluated the effect of locality on nutritive value of maize silage with various FAO number. There were 8 maize silage hybrids (FAO 220, FAO 230, FAO 260, FAO 280, FAO 390, FAO 450, FAO 550) grown in two similar localities. All 16 groups were cut at milk-wax stage for whole plant silage and ensiled for 1 month in 4 dm3 glasses. Silages were sampled and analyzed for crude protein, NDF, ADL, Starch and IVDMD.  There were found significant differences (P<0.05) between localities within the type of hybrid in crude protein content of FAO 280, FAO 360, FAO 450, in ADL content of FAO 230, in NEL content of FAO 280, in DINAG  of FAO 230 and FAO 280. When compared all groups, IVDMD of the silage from FAO 450 grown in locality 2 has been found significantly higher (P<0.01) than all silages of locality 1, except FAO 550. Calculated content of NEL 7.24 MJ.kg-1 and value of DINAG 46.8 for FAO 450 were the highest in the experiment.Keywords: forage, maize silage, digestibility, earliness, net energy of lactatio

KAKVOĆA FERMENTACIJE VISOKO VLAŽNOG TIJEŠTENOG KUKURUZA

The objective of this research was to find the influence of different silage additives on the quality of fermentation process of ensiled high moisture crimped corn. Three variants were examined: untreated control (UC) variant in which was high moisture corn conserved without additives, and experimental variants A and B. In these variants different silage additives (bacterial inoculant in variant A and combined biochemical additive in variant B) were applied. After 6 months of silage fermentation process the average samples for the fermentation products content were determined. The highest lactic acid content was found in untreated control variant (24.27 g/kg of dry matter). After the silage additives application lower acetic acid content was found (2.87 in variant A and 2.82 g/kg of dry matter in variant B). Undesirable butyric acid content was generally very low. The lowest value (significantly at P<0.01) of titration acidity was determined in variant B. The value of active acidity (pH) of water extracts of silages were from 3.70 (variant B) to 3.75 (variant UC), without statistical differences. In variants conserved by additives lower ammonia content as well as total alcohols were found. In comparison with untreated variant (UC) we didn’t find in top of silage profiles of experimental variants B sensory occurrence of fungi. The application of combined biochemical additive influenced the quality of fermentation process more positively for higher lactic acid content and the lowest acetic acid content, titration acidity and the value of pH, than bacterial inoculant.Cilj ovog rada bio je ustanoviti utjecaj raznih silažnih dodataka na kakvoću procesa fermentacije visoko vlažnog tiještenog kukuruza. Ispitane su tri varijante: netretirana kontrolna varijanta (UC) u kojoj je sačuvan vrlo vlažan kukuruz bez dodataka i pokusne varijante A i B. U tim varijantama primijenjeni su različiti dodaci silaži (bakterijsko cjepivo u varijanti A i kombinirani biokemijski dodatak u varijanti B). Nakon 6 mjeseci procesa fermentacije silaže određeni su prosječni uzorci za sadržaj produkata fermentacije. Najveći sadržaj mliječne kiseline nađen je u netretiranoj kontrolnoj varijanti (24.27 g/kg suhe tvari). Nakon primjene dodataka u silaži nađen je manji sadržaj octane kiseline (2.87 u varijanti A i 2.82 g/kg suhe tvari u varijanti B). Sadržaj nepoželjne maslačne kiseline uglavnom je bio vrlo nizak. Najniža vrijednost (nivo značajnosti P<0.01) titracijske kiseline ustanovljena je u varijanti B. Vrijednost aktivne kiseline (pH) vode ekstrakata silaže bila je od 3.70 (varijanta B) do 3.75 (varijanta UC) bez statistički značajnih razlika. U varijantama konzerviranim dodacima nađen je manji sadržaj amonijaka kao i ukupnih alkohola. U usporedbi s netretiranom varijantom (UC) na vrhu silaža pokusne varijante B nije nađena senzorna pojava gljivica. Primjena kombiniranih biokemijskih dodataka utjecala je pozitivnije od bakterijskog cjepiva na kakvoću procesa fermentacije za veći sadržaj mliječne kiseline i najmanji sadržaj octane kiseline, maslačne kiseline i vrijednosti pH nego li bakterijsko cjepivo

FERMENTATION PROCESS CHARACTERISTICS OF DIFFERENT MAIZE SILAGE HYBRIDS

The aim of this study was to detect the fermentation process differences in different hybrid maize silage. We conserved in laboratory conditions hybrids of whole maize plants with different length of the vegetative period (FAO number). Maize hybrids for silage were harvested in the vegetation stage of the milk-wax maturity of corn and the content of dry matter was from 377.7 to 422.8 g.kg-1. The highest content of dry matter was typical for silages made from the hybrids with FAO number 310 (400.0 g.kg-1) and FAO 300a (400.4 g.kg-1). The content of desirable lactic acid ranged from 23.7 g.kg-1 of dry matter (FAO 350) to 58.9 g.kg-1 of dry matter (FAO 420). We detected the occurrence of undesirable butyric acid in silages from hybrids FAO 250, 300b, 310 and 380. The highest content of total alcohols we found in silages made from hybrid with FAO number 240 (25.2 g.kg-1 of dry matter). Ammonia contents were in tested silages from 0.153 (FAO 270) to 0.223 g.kg-1 of dry matter (FAO 240). The lowest value of silage titration acidity we analyzed in silage made from hybrid FAO 420 (3.66). We observed in maize silages with different length of plant maturity tested in the experiment differences in content of lactic acid, total alcohols, titration acidity, pH and content of fermentation products