EFFECT OF TECHNOLOGY OF ENSILING AND APPLICATION OF ADDITIVES ON PALATABILITY OF ALFALFA SILAGES IN HEIFERS

The task of this research was the determination of an effect of severa l technological factors and of enzyme complex of probiotic-enzymatic a dditive Bactozym (Medipharm CZ s.r.o., Hustopece u Brna) on palatabili ty of lucerne silages in heifers. The experiment included five trials with 11 heifers. The heifers were of 180 kg of live weight in average in the beginning of the experiment. The highest palatability (intake o f 1.85 kg DM per one 100 kg heifer) was achieved with lucerne silage f rom the third cut ensiled into container (volume 7 m(3)) with a probio tic part of Bactozym. The lowest palatability (0.46 kg), significantly (P < 0.05) lower than with the same silage ensiled into the container , was found out with lucerne silage from the third cut ensiled without any additives as a farm control in a large clamp. The silages from th e second cut with the lower content of dry matter (32-35%) were more p alatable than the silages from the same cut with the higher dry matter content (54-59%). The effect of the enzymatic complex in the probioti c-enzymatic additive on the palatability of lucerne silages was not st atistically significant (P > 0.05).