Praakpiima kasutamine silojuuretise valmistamisel ja selle mõju silo fermentatsioonile
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Kuupäev
2017
Kättesaadav alates
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Eesti Maaülikool
Abstrakt
Piimatootmiseks kulub palju vahendeid, mistõttu on kuluefektiivne, et kogu piimatoodang
ühes praakpiimaga saaks väärindatud. Kuna praakpiim on justkui kasutamata ressurss, mis
läheb suures osas utiliseerimisele, on antud uurimustöö eesmärk teada saada, kas
praakpiimale on võimalik anda lisandväärtust silojuuretise näol.
Esmalt tehti kolme erineva teraviljaga (nisu, oder, riis) ja antibiootikumiravi saanud lehmalt
kogutud praakpiima baasil piimhappebaktereid sisaldavad juuretised. Seejärel valmistati
katsesilod kolme bakterjuuretisega. Kontrollvariant valmistati ilma lisandita. Kõik
katsevariandid tehti kolmes korduses.Pärast 90-päevast fermentatsiooni katsesilod avati ja
analüüsiti. Saadud analüüsitulemuste põhjal leiti erisused kontrollvariandi ja katsevariantide
vahel pH, võihappe-, etanooli-, ammooniaaklämmastiku- ja 2,3-butaandioolisisalduses, mil
juuretistega silode fementatsioonikvaliteet oli parem kui kontrollvariandil.
Praakpiimast valmistatud silojuuretiste kasutamine parandas viit fermentatsiooninäitajat,
kuid statistiliselt usutavat mõju ülejäänud fermentatsiooninäitajate vahel ei leitud. Antud
uurimustöös püstitatud hüpoteesi kinnitamiseks läbiviidud katses ei tulnud bakterjuuretiste
mõju võrreldes kontrollvariandiga esile. Praakpiima kasutamine silojuuretise valmistamisel
vajab veel täiendavat uurimist, sest pole teada milline on antibiootikumidesisaldus
juuretistes ja millised piimhappebakteri tüved seal esinevad. Samuti võiks proovida
juuretise valmistamisel kasutada pastöriseeritud praakpiima (juuretise valmistamiseks
vajaminev laktoos säilib), vähendamaks praakpiimas leiduvaid patogeene.
Milk production takes a lot of resources, so it is important to ensure that all produced milk gets valorised. Since waste milk is as unused resource whereas large amount of it goes to utilization, aim of this research is to find out whether it is possible to valorise waste milk through producing silage inoculant. Grain-based (wheat, barley, rice) silage inoculants were made using antibiotic contaminated waste milk. Control sample and test samples, made with grain and waste milk-based inoculants, were ensiled in three replications. After 90 days of fermentation silages were opened and analyzed. Based on the results obtained from analysis, differences between control and test samples in advantage of treated silages were found in content of pH, butyric acid, ethanol, ammonia-N and in 2,3-butanediol. Although silage inoculant made with waste milk had positive effect on five fermentation quality parameters, there was no plausible difference in rest of the fermentation quality parameters, due to hypothesis can not be confirmed or neither disproved. As amount of the antibiotic residues and strains of lactic acid bacteria present in silage inoculant were not observed, using waste milk as silage inoculant needs further research. Also using pasteurized milk (lactose stays present) with decreased amount of pathogens for making silage inoculant could be examined.
Milk production takes a lot of resources, so it is important to ensure that all produced milk gets valorised. Since waste milk is as unused resource whereas large amount of it goes to utilization, aim of this research is to find out whether it is possible to valorise waste milk through producing silage inoculant. Grain-based (wheat, barley, rice) silage inoculants were made using antibiotic contaminated waste milk. Control sample and test samples, made with grain and waste milk-based inoculants, were ensiled in three replications. After 90 days of fermentation silages were opened and analyzed. Based on the results obtained from analysis, differences between control and test samples in advantage of treated silages were found in content of pH, butyric acid, ethanol, ammonia-N and in 2,3-butanediol. Although silage inoculant made with waste milk had positive effect on five fermentation quality parameters, there was no plausible difference in rest of the fermentation quality parameters, due to hypothesis can not be confirmed or neither disproved. As amount of the antibiotic residues and strains of lactic acid bacteria present in silage inoculant were not observed, using waste milk as silage inoculant needs further research. Also using pasteurized milk (lactose stays present) with decreased amount of pathogens for making silage inoculant could be examined.
Kirjeldus
Magistritöö
Põllumajandussaaduste tootmise ja turustamise õppekaval
Märksõnad
magistritööd, bakterjuuretis, sileerimine, käärimise kvaliteet