Volume 7
Issue 2
Veterinary Medicine
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume7/issue2/veterinary/abs-01.html
NUTRITIONAL VALUE AND FERMENTATION COURSE OF GROUND SEEDS OF YELLOW LUPIN OF MARKIZ AND TEO TYPES IN THE RUMEN FLUID IN CONDITIONS OF IN VITRO
Wojciech Zawadzki, Andrzej Kotecki, Albert Czerski, Edyta Wincewicz, Marcin Kozak, Jan Jeszka, Stanisław Graczyk
ABSTRACT
The goal of the research has been to determine the influence of ground seeds of yellow lupin of MARKIZ and TEO types on the value of selected fermentation parameters of rumen fluid in vitro. The following fermentation parameters were analyzed: the concentration of ammonia, total protein, methane and lactic acid as well as pH of the contents. The samples for analysis were drawn in the 1st, 2nd, 4th, 6th and 24-th hour of fermentation. Fermentation was conducted in specially designed vessels. It was determined, basing on the conducted tests, that the addition of yellow lupin to the fermented rumen contents caused the increase of ammonia concentration in all samples (except a sample including TEO type seeds in the amount of 1g per vessel in the 24-th hour of fermentation). The highest increase of ammonia level was observed in the 24-th hour of incubation after addition of 5g of MARKIZ type lupin. The mean values of total protein in the fermented contents with the addition of both types of yell
Key words: fermentation, yellow lupin, sheep.