DOI: /10.5513/JCEA01/12.1.897

Original scientific paper

Fermentation and Proteolysis During the Ensilage of Wilted and Unwilted Diploid and Tetraploid Red Clover

2011, 12 (1)   p. 179-194

Cezary PURWIN, Barbara PYSERA, Krystyna ŻUK-GOŁASZEWSKA, Zofia ANTOSZKIEWICZ, Janusz GOŁASZEWSKI, Maja FIJAŁKOWSKA, Krzysztof LIPIŃSKI

Abstract

The effects of the following factors were analyzed in the study: wilting degree, genetic form of red clover (2n – 4n), cultivars within the genetic form: 2n (Krynia, Parada), 4n (Jubilatka, Bona) and DM x form, DM x 2n, DM x 4n. Fermentation and proteolysis during the ensilage of red clover were affected primarily by wilting, whereas genetic factors (genetic form, cultivar) exerted a lesser effect. However, the genetic form of red clover affected the true protein content of silage and the extent of proteolysis during the ensiling process. The effect of the genetic form of red clover on the extent of proteolysis in silage (at similar levels of water-soluble carbohydrates and buffering capacity) suggests that diploid and tetraploid red clover cultivars differ with respect to chemical properties (poliphenol oxidase activity, polyphenol content) affecting proteolysis.

Keywords

red clover, genetic forms, wilting, silage, biogenic amines

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