. "The goal of the experiments with preservation of sugar beet pulp was to ascertain how a delay (three days) during the ensilage influences their nutritional value. In order to confirm repeatability, two experiments with the same methodology but different inputs (different pulp) were carried out. The three-day delay in ensilage was not as long to fully negative influences on the contents of nutrients, but in one or the other experiment some values were conclusively worse (P <= 0.05) in cooled pulp (about 22 degrees C) than in fresh, still warm pulp (about 48 degrees C). The content of pectin was significantly reduced (P <= 0.05) in cooled pulp as compared to warm pulp. The three-clay-ensilage delay also resulted in increased number of live colonies of moulds and yeast cells. The experiments bring the following recommendation for practice: the sugar beet pulp intended for ensilage should be preserved as soon as possible, preferably when still warm, with maximum delay of three days."@en . . "Vliv zpo\u017Ed\u011Bn\u00ED v sil\u00E1\u017Eov\u00E1n\u00ED na v\u00FD\u017Eivnou hodnotu cukrovarsk\u00FDch \u0159\u00EDzk\u016F"@cs . "C\u00EDlem pokus\u016F s\u00A0konzervac\u00ED \u0159\u00EDzk\u016F z\u00A0cukrov\u00E9 \u0159epy bylo zjistit, jak\u00FD vliv na v\u00FD\u017Eivnou hodnotu m\u00E1 zpo\u017Ed\u011Bn\u00ED (t\u0159i dny) p\u0159i jejich sil\u00E1\u017Eov\u00E1n\u00ED. Z\u00A0d\u016Fvodu potvrzen\u00ED opakovatelnosti byly zalo\u017Eeny dva pokusy se stejnou metodikou, ale s\u00A0jin\u00FDmi vstupy (jin\u00E9 \u0159\u00EDzky). T\u0159\u00EDdenn\u00ED prodleva v\u00A0sil\u00E1\u017Eov\u00E1n\u00ED nebyla sice je\u0161t\u011B tak velk\u00E1, aby byly pln\u011B prok\u00E1z\u00E1ny negativn\u00ED vlivy na obsahy \u017Eivin, av\u0161ak v\u00A0jednom nebo druh\u00E9m experimentu byly u\u00A0\u0159\u00EDzk\u016F vychladl\u00FDch (cca 22\u00A0\u00B0C) n\u011Bkter\u00E9 hodnoty pr\u016Fkazn\u011B (P\u00A0<\u00A00,05) hor\u0161\u00ED ne\u017E u\u00A0\u0159\u00EDzk\u016F \u010Derstv\u00FDch, je\u0161t\u011B tepl\u00FDch (cca 48\u00A0\u00B0C). V\u00FDznamn\u011B (P\u00A0<\u00A00,05) se u\u00A0vychladl\u00FDch \u0159\u00EDzk\u016F ve srovn\u00E1n\u00ED s\u00A0tepl\u00FDmi sn\u00ED\u017Eil obsah pektinu. Prodlen\u00ED se sil\u00E1\u017Eov\u00E1n\u00EDm v\u00A0d\u00E9lce t\u0159\u00ED dn\u016F se tak\u00E9 projevilo na zv\u00FD\u0161en\u00ED po\u010Dtu \u017Eiv\u00FDch koloni\u00ED pl\u00EDsn\u00ED a\u00A0kvasinek. Pro praxi vypl\u00FDv\u00E1 doporu\u010Den\u00ED cukrovarsk\u00E9 \u0159\u00EDzky za \u00FA\u010Delem sil\u00E1\u017Eov\u00E1n\u00ED konzervovat co mo\u017En\u00E1 nejd\u0159\u00EDve, nejl\u00E9pe kdy\u017E jsou je\u0161t\u011B tepl\u00E9, nejd\u00E9le s\u00A0prodlevou ne del\u0161\u00ED ne\u017E t\u0159i dny." . "CZ - \u010Cesk\u00E1 republika" . "Lou\u010Dka, Radko" . . . . "http://www.vuzv.cz/sites/File/_privat/12076.pdf" . "4"^^ . "Effect of Ensilage Delay on Nutritional Value of Sugar Beet Pulp"@en . "RIV/00027014:_____/12:#0001632!RIV13-MZE-00027014" . . "128" . . "178358" . . "1"^^ . "Listy cukrovarnick\u00E9 a \u0159epa\u0159sk\u00E9" . "000302375900007" . "RIV/00027014:_____/12:#0001632" . . "Z(MZE0002701404)" . "1210-3306" . "1"^^ . "3" . . . . "Vliv zpo\u017Ed\u011Bn\u00ED v sil\u00E1\u017Eov\u00E1n\u00ED na v\u00FD\u017Eivnou hodnotu cukrovarsk\u00FDch \u0159\u00EDzk\u016F"@cs . "Effect of Ensilage Delay on Nutritional Value of Sugar Beet Pulp"@en . . . "Vliv zpo\u017Ed\u011Bn\u00ED v sil\u00E1\u017Eov\u00E1n\u00ED na v\u00FD\u017Eivnou hodnotu cukrovarsk\u00FDch \u0159\u00EDzk\u016F" . . . "[D7F83A5A378D]" . . "sugar beet pulp, ensilage, nutritional value, delay, pectin, moulds, yeasts"@en . . "Vliv zpo\u017Ed\u011Bn\u00ED v sil\u00E1\u017Eov\u00E1n\u00ED na v\u00FD\u017Eivnou hodnotu cukrovarsk\u00FDch \u0159\u00EDzk\u016F" . . . "C\u00EDlem pokus\u016F s\u00A0konzervac\u00ED \u0159\u00EDzk\u016F z\u00A0cukrov\u00E9 \u0159epy bylo zjistit, jak\u00FD vliv na v\u00FD\u017Eivnou hodnotu m\u00E1 zpo\u017Ed\u011Bn\u00ED (t\u0159i dny) p\u0159i jejich sil\u00E1\u017Eov\u00E1n\u00ED. Z\u00A0d\u016Fvodu potvrzen\u00ED opakovatelnosti byly zalo\u017Eeny dva pokusy se stejnou metodikou, ale s\u00A0jin\u00FDmi vstupy (jin\u00E9 \u0159\u00EDzky). T\u0159\u00EDdenn\u00ED prodleva v\u00A0sil\u00E1\u017Eov\u00E1n\u00ED nebyla sice je\u0161t\u011B tak velk\u00E1, aby byly pln\u011B prok\u00E1z\u00E1ny negativn\u00ED vlivy na obsahy \u017Eivin, av\u0161ak v\u00A0jednom nebo druh\u00E9m experimentu byly u\u00A0\u0159\u00EDzk\u016F vychladl\u00FDch (cca 22\u00A0\u00B0C) n\u011Bkter\u00E9 hodnoty pr\u016Fkazn\u011B (P\u00A0<\u00A00,05) hor\u0161\u00ED ne\u017E u\u00A0\u0159\u00EDzk\u016F \u010Derstv\u00FDch, je\u0161t\u011B tepl\u00FDch (cca 48\u00A0\u00B0C). V\u00FDznamn\u011B (P\u00A0<\u00A00,05) se u\u00A0vychladl\u00FDch \u0159\u00EDzk\u016F ve srovn\u00E1n\u00ED s\u00A0tepl\u00FDmi sn\u00ED\u017Eil obsah pektinu. Prodlen\u00ED se sil\u00E1\u017Eov\u00E1n\u00EDm v\u00A0d\u00E9lce t\u0159\u00ED dn\u016F se tak\u00E9 projevilo na zv\u00FD\u0161en\u00ED po\u010Dtu \u017Eiv\u00FDch koloni\u00ED pl\u00EDsn\u00ED a\u00A0kvasinek. Pro praxi vypl\u00FDv\u00E1 doporu\u010Den\u00ED cukrovarsk\u00E9 \u0159\u00EDzky za \u00FA\u010Delem sil\u00E1\u017Eov\u00E1n\u00ED konzervovat co mo\u017En\u00E1 nejd\u0159\u00EDve, nejl\u00E9pe kdy\u017E jsou je\u0161t\u011B tepl\u00E9, nejd\u00E9le s\u00A0prodlevou ne del\u0161\u00ED ne\u017E t\u0159i dny."@cs .