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Journal Title Abbrev.
J. Elem.
ISSN – 1644-2296
DOI: 10.5601

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Changes in the amino acid composition during the ensiling  of lucerne and red clover in round bales

Wydanie: 4/2015

Otrzymano: Styczeń 31, 2015

Zaakceptowano: Maj 20, 2015

Opublikowano online: 2015-07-30


Baranowska M., Kobzhassarov T., Lipiński K., Michalski J.P., Purwin C., Wierzbowska J.

Kategorie: Fisheries and animal bioengineering

DOI: 10.5601/jelem.2015.20.1.863


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


Purwin C., Fijałkowska M., Lipiński K., Wierzbowska J., Kobzhassarov T.Z., Michalski J.  2015. Changes in amino acid composition during ensiling lucerne and red clover in round bales. J. Elem., 20(4): 965 - 973, DOI: 10.5601/jelem.2015.20.1.863

Słowa kluczowe:

legumes, amino acids, protein fractions, silage, bales

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