"Faktory ovliv\u0148uj\u00EDc\u00ED obsah fenolick\u00FDch kyselin u vabran\u00FDch p\u00EDcnin"@cs . "RIV/60461373:22330/01:00004594!RIV/2004/GA0/223304/N" . "Biologicky aktivn\u00ED fenolick\u00E9 l\u00E1tky v zem\u011Bd\u011Blsk\u00FDch plodin\u00E1ch" . "Obsahy fenolick\u00FDch kyselin (PA) byly sledov\u00E1ny u t\u0159\u00ED odr\u016Fd trav a t\u0159\u00ED odr\u016Fd jetele lu\u010Dn\u00EDho z hlediska bilogick\u00E9ho (\u010D\u00E1sti rostliny, fenof\u00E1ze, po\u0159ad\u00ED se\u010De) a technologick\u00E9ho (sil\u00E1\u017Eov\u00E1n\u00ED, aerobn\u00ED degradace sil\u00E1\u017Ee, su\u0161en\u00ED). Obsah PA byl vy\u0161\u0161\u00ED u trav (Loliuma Festuca) ne\u017E u jetele (Trifolium pratense). Rozd\u00EDly byly nalezeny i mezi jednotliv\u00FDmi odr\u016Fdami a v\u017Edy byl obsah PA vy\u0161\u0161\u00ED u \u010Derstv\u00E9 hmoty ne\u017E u sena nebo sil\u00E1\u017Ee. Negativn\u00ED \u00FA\u010Dinky PA na chutnost a stravitelnost p\u00EDce mohou b\u00FDt zp\u016Fsobeny zm\u011Bnami pom\u011Bru me zi PA a obsahem dus\u00EDkat\u00FDch l\u00E1tek, vl\u00E1kniny, p\u0159\u00EDpadn\u011B energie." . "phenolic compounds, determination, grass, red clover, topology, processing"@en . . "Praha" . . . "Faktory ovliv\u0148uj\u00EDc\u00ED obsah fenolick\u00FDch kyselin u vabran\u00FDch p\u00EDcnin" . . "Moravcov\u00E1, Jitka" . . . "[EA86824EDBC2]" . . "1"^^ . . "680200" . "3"^^ . "0"^^ . "RIV/60461373:22330/01:00004594" . "Factors affecting phenolic acids levels in some grasses and red clover"@en . "0"^^ . . "Factors affecting phenolic acids levels in some grasses and red clover"@en . . . . . "V\u00FDzkumn\u00FD \u00FAstav rostlinn\u00E9 v\u00FDroby Praha-V\u00FDzkumn\u00E1 stanice Jev\u00ED\u010D" . "18-23" . "2001-11-07+01:00"^^ . "Faktory ovliv\u0148uj\u00EDc\u00ED obsah fenolick\u00FDch kyselin u vabran\u00FDch p\u00EDcnin" . . . "Lou\u010Dka, Radko" . . . "Neuveden" . "P(GA523/00/0567)" . . "Macha\u010Dov\u00E1, Eli\u0161ka" . "22330" . "The content of phenolic acid (PA) was determined in three grass varieties as well as in three red clover varieties from the biologic (plant parts, maturity, sequence of the harvesting cut) and the technologic (drying, ensiling, aerobic deterioration) points of view. The PA content was higher in grasses (Lolium a Festuca) than in red clover (Trifolium pratense). The differences between varieties were noticeable and the PA content was higher in the fresh forage than in hay or in silage. The negative influence of PA on palatability and digestibility of forage can be caused by changing PA/crude protein ratio or PA/crude fibre ratio."@en . "Faktory ovliv\u0148uj\u00EDc\u00ED obsah fenolick\u00FDch kyselin u vabran\u00FDch p\u00EDcnin"@cs . . "6"^^ .