The aim of the study was to determine changes in nitrogen fractions during the ensiling of lucerne and red clover herbage in bales. Protein nitrogen and non-protein nitrogen compounds in herbage and silage were distinguished. Furthermore, buffer soluble nitrogen compounds (BSN) were determined and divided into buffer soluble protein and non-protein nitrogen (BSPN and NPBSN, respectively). In addition, peptide nitrogen and amino acid nitrogen were distinguished within the NPBSN fraction, while nitrogen compounds were divided into those of low solubility (NDIN) and completely insoluble (ADIN). The research findings confirmed the effect of a legume plant species on changes in the content of nitrogen fractions during the ensiling in round bales. The ensiling of lucerne herbage grossly decreased the protein nitrogen fraction while raising the total soluble fraction of nitrogen. Nitrogen in the form of soluble proteins, NDIN and ADIN was the least affected. The study demonstrated a different response of the two legume plant species to ensiling with respect to all fractions. A high proportion of protein nitrogen in round bale wilted red clover silage was accompanied by a large contribution of insoluble nitrogen fractions. A large share of the protein nitrogen fraction in red clover silage does not necessarily mean a higher nutritional value of the protein because it may contain a large amount of protein compounds that are non-hydrolysable by bacterial and intestinal enzymes.
В работе описаны исследования коагуляции в зеленом соку из люцерны при помощи нефелометра. Исследовались процессы коагуляции при pH натуральном и при pH, доведенном до 9,4, в диапазоне температур 20-85°С. Исследовательский материал получено во время сжима проб люцерны под соответствующей нагрузкой. Для выяснения проблематики коагуляции использовано методы статической физики. Полученные результаты указывают на изменчивость исследуемых признаков в зависимости от разных факторов.
The authors investigated the impact of the Sinorhizobium inoculum density on the plant development of alfalfa, nodulation and nitrogenase activity. It was found that plants inoculated with a 10% inoculant (4.9 x 10⁶ CFU) were characterized by the best growth, more profuse fresh material and a very well developed root system and, additionally, they revealed higher nitrogenase activity.
An experiment was established to study a population of long raceme peduncle-type (lp-type) lucerne. 15 groups of plants were grown in selection plots. Each group comprised plants originating from seeds collected from a single plant, and since lucerne is allogamous, the obtained results provided a basis for an evaluation within the maternal line. The aim of this study was to analyze the seed yield and the expression of phenotypic traits affecting the seed yield structure. Principle component analysis (PCA) was performed. The Euclidean distance and K-means grouping were used as a taxonomic measure of similarity between groups. Two agglomerated phenotypic groups were discriminated within the examined population, and the differentiating traits in a multivariate analysis were: number of racemes per shoot, number of seeds per shoot and seed yield per shoot. Statistical characteristics of the distinguished groups provided a basis for determining the ideotype with a high seed yield.
Changes in the amino acid profile of protein during ensiling depend on the proteolytic potential of plant species, the rate of the wilting and acidifying of ensiled herbage and, on the other hand, on the microbiological processes and fermentation of amino acids. The interaction of these factors determines the subsequent efficiency of nitrogen utilization in the rumen. The aim of this study has been to determine the influence of ensiling in round bales on changes in the amino acid content in lucerne and red clover silages. The amino acid composition was determined by analyzing the content of amino acids in herbages and silages. The lucerne silage protein was characterized by a higher contribution of all amino acids except Trp in comparison with red clover silage. Ensiling in bales of wilted lucerne and clover herbage lowered the content of Asp, His (P < 0.01), Ile, Lys (P < 0.05) in both plants. The ensiling process and plant species affected (P < 0.05) the total content of amino acids per 100 g of protein, where the range of changes in both raw materials was different. The loss of amino acids observed during the ensiling of wilted lucerne in round bales should be regarded as typical, whereas changes in the amino acid profile of red clover should be considered as atypical. A significantly higher ADIN content in red clover than in lucerne silage indicates that a rapid and significant increase of temperature occurred in experimental bales, which were characterized by a low degree of density, and this temperature rise strongly affected the availability of amino acids of the red clover protein also to the current microflora in the silage. Ensiling in round bales changed the amino acid profile of the lucerne and red clover protein. The ensiling process in this technology, however, severely deteriorated the quality of the red clover protein by lowering the content of all essential amino acids except Cys and Met.
Twenty lactating Alpine goats were randomly allocated to two treatment groups to investigate the effect of feeding green maize on the fatty acid profile of milk and cheese. The control goats were fed lucerne hay ad libitum; the other group was fed green maize plants ad libitum; additionally, all animals received 350 g per day per goat concentrate of the same composition. The green maize diet considerably increased the rumenic acid concentration in milk (0.44% vs 0.60%; P < 0.01) and in cheese (0.46% vs 0.78%; P < 0.01) and increased the n-3 fatty acids in milk (0.55% vs 1.05%; P < 0.001) and in cheese (0.62% vs 1.04%; P < 0.01). In addition, the n-6/n-3 ratio was also more favourable in the experimental group (6.04 vs 1.88 in milk, P < 0.01; 4.72 vs 2.43 in cheese, P < 0.001). It is concluded that the milk and cheese from goats fed green maize are more beneficial in human nutrition than the milk produced by animals fed lucerne hay.
W latach 2002-2004 przeprowadzono doświadczenie polowe metodą bloków losowanych z laserową stymulacją nasion lucerny siewnej (odmiany Legend) oraz lucerny mieszańcowej (odmiany Radius). Stosowano dwie dawki gęstości powierzchniowej mocy wiązki rozbieżnej światła lasera: 3 i 6 mW·cm⁻² (oznaczone jako R3 i R6). Ich efekt porównano z obiektem kontrolnym, nie napromieniowanym (0), oznaczonym jako R0. Naświetlanie nasion stosowano 1-, 3- i 5-krotnie, bezpośrednio przed wysiewem. Największe plony zielonej i suchej masy lucerny w roku siewu (2002) otrzymano w obiekcie R3x5 (odpowiednio 27,8 i 6,62 t·ha⁻¹) i R6x5 (27,2 i 6,41 t·ha⁻¹). Naświetlanie zwiększyło istotnie obsadę pędów na m2, a zmniejszyło masę pojedynczego pędu. W latach pełnego użytkowania (2003-2004), w obiektach R6x5, R6x1, R6x3 i R3x3 naświetlanie nasion istotnie zwiększało obsadę pędów lucerny na m2, a w R6x3 i R6x5 plony zielonej i suchej masy w stosunku do kontroli. Poza tym stymulacja nasion laserem w dawce R6x1, R6x3 i R6x5 zwiększała udział pierwszego pokosu (o 4,6-5,5%) w plonie rocznym, a zmniejszała głównie trzeciego i czwartego pokosu w porównaniu z obiektem kontrolnym.
In field and pot experiments the effect of selected pesticides on the nitrogenase activity, number of soil microorganisms, and yield of hybrid lucerne was investigated. The obtained results show that crop protection preparations applied in the experiment (seed dressing compound Funaben T and Pivot 100SL herbicide) reduced the activity of nitrogenase in the active strain of Sinorhizobium meliloti both under conditions of pot and field experiments. In addition, the authors observed a noxious influence of the applied pesticides on nodulation, root development and yield of lucerne. Furthermore, in the first days after their application, the employed herbicide and fungicide inhibited multiplication of soil microorganisms under lucerne plantations, while later they were found to stimulate their multiplication.
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