"80-7305-521-X" . "RIV/62156489:43210/05:00004024!RIV06-MSM-43210___" . "Z(MSM 432100001)" . "V\u00DDZNAM DUS\u00C1N\u00CD A P\u0158\u00CDDAVKU KYSELINY BENZOOV\u00C9 JAKO SIL\u00C1\u017DN\u00CDHO ADITIVA NA KVALITU SIL\u00C1\u017D\u00CD Z CUKROVARSK\u00DDCH \u0158\u00CDZK\u016E"@cs . "fermentation process; silage quality; sugar beet pulp"@en . "2005-05-05+02:00"^^ . . . "In the present study, examined was the effect of ppressing of sugar beet pulp and supplementation of benzoic acid (1 g/kg) on the fermentation quality of silages made from sugar beet pulp, and it was compared with the control silage. The experimental silages had a better sensuous evaluation than the control one. In the silages treated chemically with benzoic acid, a statistically significantly (P<0.01) higher dry matter content, the lowest pH value and the higher (P<0.01) value of lactic acid, but the lowest of all acid contents in dry matter were found after the 181nd day storage from the trial set. The statistically significantly (P<0.01) highest lactic acid content (59.05) as well as the highest ratio of LA/VFA (1.28+0.02) were found in the silage with benzoic acid during this period under study. Lactic acid constituted the highest percentage (P<0.01) of all fermentation acids in the treated silage with benzoic acid additive (56,20+0.47) in comparison with untreated (22.70+0.77) control (KND). Unde"@en . "Veterin\u00E1rn\u00ED a farmaceutick\u00E1 univerzita v Brn\u011B" . . "25;32" . "3"^^ . "Brno" . "THE IMPORTANCE OF PPRESSING AND BENZOIC ACID SUPPLEMENTATION AS ADDITIVE ON THE SUGAR BEET PULP SILAGES QUALITY"@en . "VFU Brno" . "V\u00DDZNAM DUS\u00C1N\u00CD A P\u0158\u00CDDAVKU KYSELINY BENZOOV\u00C9 JAKO SIL\u00C1\u017DN\u00CDHO ADITIVA NA KVALITU SIL\u00C1\u017D\u00CD Z CUKROVARSK\u00DDCH \u0158\u00CDZK\u016E" . "3"^^ . "551012" . "Cukrovarsk\u00E9 \u0159\u00EDzky \u010Derstv\u00E9 nebo sil\u00E1\u017Eovan\u00E9, se vyzna\u010Duj\u00ED vysokou krmnou hodnotou. Jsou srovnateln\u00E9 v obsahu dus\u00EDkat\u00FDch l\u00E1tek s krmn\u00FDm je\u010Dmenem, maj\u00ED p\u0159\u00EDznivou koncentraci energie (vy\u0161\u0161\u00ED ne\u017E 6,2 MJ NEL/kg su\u0161iny) a relativn\u011B vy\u0161\u0161\u00ED obsah (180-260g/kg su\u0161iny) vl\u00E1kniny (PODKOWKA et al. 1999; DRENNAN, 1981). Dus\u00EDkat\u00E9 l\u00E1tky jsou tvo\u0159eny p\u0159edev\u0161\u00EDm b\u00EDlkovinami, nebo\u0165 amidick\u00E9 l\u00E1tky jsou v\u011Bt\u0161inou vyextrahov\u00E1ny p\u0159i dif\u00FAzi \u0159\u00EDzk\u016F. Vysok\u00FD obsah dus\u00EDkat\u00FDch l\u00E1tek v su\u0161in\u011B \u0159\u00EDzk\u016F zd\u016Fvod\u0148uje FL\u00C1M (1986) koagulac\u00ED nativn\u00EDch rozpustn\u00FDch dus\u00EDkat\u00FDch l\u00E1tek p\u0159i extrakci sachar\u00F3zy za vy\u0161\u0161\u00ED teploty. V\u00FDznamnou slo\u017Ekou cukrovarsk\u00FDch \u0159\u00EDzk\u016F jsou p\u0159edev\u0161\u00EDm bezdus\u00EDkat\u00E9 l\u00E1tky v\u00FDta\u017Ekov\u00E9, tvo\u0159en\u00E9 zejm\u00E9na hemicelul\u00F3zou a galaktany. Kvalitn\u00ED \u0159\u00EDzkov\u00E9 sil\u00E1\u017Ee se vyzna\u010Duj\u00ED p\u0159\u00EDzniv\u00FDmi dietetick\u00FDmi \u00FA\u010Dinky a mohou u p\u0159e\u017Ev\u00FDkavc\u016F eliminovat n\u011Bkter\u00E9 ru\u0161iv\u00E9 vlivy p\u0159i tr\u00E1ven\u00ED v bachoru. V\u00FDznamnou vlastnost\u00ED cukrovarsk\u00FDch \u0159\u00EDzk\u016F, resp. sil\u00E1\u017E\u00ED, je jejich p\u0159\u00EDzniv\u00FD stimula\u010Dn\u00ED vliv na sekreci ml\u00E9ka a jeho slo\u017Een\u00ED (MURPHY, 1986). De BRABENDER et al. (1995)"@cs . . "V\u00DDZNAM DUS\u00C1N\u00CD A P\u0158\u00CDDAVKU KYSELINY BENZOOV\u00C9 JAKO SIL\u00C1\u017DN\u00CDHO ADITIVA NA KVALITU SIL\u00C1\u017D\u00CD Z CUKROVARSK\u00DDCH \u0158\u00CDZK\u016E"@cs . . . . . . . "RIV/62156489:43210/05:00004024" . . . "Cukrovarsk\u00E9 \u0159\u00EDzky \u010Derstv\u00E9 nebo sil\u00E1\u017Eovan\u00E9, se vyzna\u010Duj\u00ED vysokou krmnou hodnotou. Jsou srovnateln\u00E9 v obsahu dus\u00EDkat\u00FDch l\u00E1tek s krmn\u00FDm je\u010Dmenem, maj\u00ED p\u0159\u00EDznivou koncentraci energie (vy\u0161\u0161\u00ED ne\u017E 6,2 MJ NEL/kg su\u0161iny) a relativn\u011B vy\u0161\u0161\u00ED obsah (180-260g/kg su\u0161iny) vl\u00E1kniny (PODKOWKA et al. 1999; DRENNAN, 1981). Dus\u00EDkat\u00E9 l\u00E1tky jsou tvo\u0159eny p\u0159edev\u0161\u00EDm b\u00EDlkovinami, nebo\u0165 amidick\u00E9 l\u00E1tky jsou v\u011Bt\u0161inou vyextrahov\u00E1ny p\u0159i dif\u00FAzi \u0159\u00EDzk\u016F. Vysok\u00FD obsah dus\u00EDkat\u00FDch l\u00E1tek v su\u0161in\u011B \u0159\u00EDzk\u016F zd\u016Fvod\u0148uje FL\u00C1M (1986) koagulac\u00ED nativn\u00EDch rozpustn\u00FDch dus\u00EDkat\u00FDch l\u00E1tek p\u0159i extrakci sachar\u00F3zy za vy\u0161\u0161\u00ED teploty. V\u00FDznamnou slo\u017Ekou cukrovarsk\u00FDch \u0159\u00EDzk\u016F jsou p\u0159edev\u0161\u00EDm bezdus\u00EDkat\u00E9 l\u00E1tky v\u00FDta\u017Ekov\u00E9, tvo\u0159en\u00E9 zejm\u00E9na hemicelul\u00F3zou a galaktany. Kvalitn\u00ED \u0159\u00EDzkov\u00E9 sil\u00E1\u017Ee se vyzna\u010Duj\u00ED p\u0159\u00EDzniv\u00FDmi dietetick\u00FDmi \u00FA\u010Dinky a mohou u p\u0159e\u017Ev\u00FDkavc\u016F eliminovat n\u011Bkter\u00E9 ru\u0161iv\u00E9 vlivy p\u0159i tr\u00E1ven\u00ED v bachoru. V\u00FDznamnou vlastnost\u00ED cukrovarsk\u00FDch \u0159\u00EDzk\u016F, resp. sil\u00E1\u017E\u00ED, je jejich p\u0159\u00EDzniv\u00FD stimula\u010Dn\u00ED vliv na sekreci ml\u00E9ka a jeho slo\u017Een\u00ED (MURPHY, 1986). De BRABENDER et al. (1995)" . . "Dole\u017Eal, Jan" . "Pyrochta, V\u00E1clav" . "43210" . "Dole\u017Eal, Petr" . "V\u00DDZNAM DUS\u00C1N\u00CD A P\u0158\u00CDDAVKU KYSELINY BENZOOV\u00C9 JAKO SIL\u00C1\u017DN\u00CDHO ADITIVA NA KVALITU SIL\u00C1\u017D\u00CD Z CUKROVARSK\u00DDCH \u0158\u00CDZK\u016E" . "8"^^ . . "THE IMPORTANCE OF PPRESSING AND BENZOIC ACID SUPPLEMENTATION AS ADDITIVE ON THE SUGAR BEET PULP SILAGES QUALITY"@en . . . . "VI. K\u00E1brtovy dietetick\u00E9 dny" . "[FC3C05D73CFE]" . .