INFLUENCE OF ORGANIC INPUTS ON THE QUALITY OF FORAGES PRODUCED ON A GRASSLAND OF NARDUS STRICTA L. AND FESTUCA RUBRA L

Doina Tarcău, M. Stavarache, C. Samuil, V. Vîntu

Abstract
While on permanent grassland of Dorna Depression have been conducted numerous studies to increase their productivity, the studies on the quality of these forages are rather few and incomplete. The study aimed to assess the quality of forages obtained from a permanent grassland of Dorna Depression under the influence of organic fertilization. The experience was monofactorial in three repetitions, located on a grassland of Nardus stricta L. and Festuca rubra L, at an altitude of 940 m and 10% slope, to follow the effect of fertilization with 20-50 t / ha manure, applied annually or every 2 years, on the chemical composition of the forage. Samples were gathered in 2010 and 2011 and were analyzed for dry matter (DM), organic matter (OM), crude fat (GB), crude protein (PB), crude ash (CA), fiber content by treatment with neutral detergent (NDF), fiber content by treatment with acid detergent (ADF), sulphuric lignin content (ADL), total phosphorus and calcium, applying standardized methods. Analyses conducted allowed calculation of parameters to estimate the quality of forages, such as the total digestible nutrients (TDN), net energy (NE) and relative nutritional value (RFV). It was observed that fertilization with manure resulted in an increase in crude protein content and lower NDF and ADF values compared with the control variant, depending on the dose of fertilizer and year of experimentation. Thus, in 2010 PB content increased from 9.79% to 10.11 to 12.72%, NDF and ADF decreased from 54.75% to 53.99-46.57%, and from 50.07 to 39.93-38.07%,respectively, and in 2011 PB increased from 8.83% to 9.23 to 10.50%, while NDF and ADF, decreased from 54.78% to 52.80 - 48.99%, and from 53.96% la 45.18 - 40.11%, respectively. The values of the investigated parameters indicate an improvement in forages quality.

Key words: Fertilization, forages, quality, nutritional value