Oral and Poster Abstracts

2
Hungarian Institute of Agricultural Engineering, R&D, Gödöllô,
Hungary
of study: The authors investigated a new bale-forming system: dry
matter limitation of the new technology and effect of short (29%
DM: 4 hour) and long term wilting (52% DM: 12 hour) on bale
parameters and fermentation profile in new-type alfalfa bales.
Materials and methods: Alfalfa was mowed with theoretical chop
size of 20-30 mm. Baling was carried out by a Göweil LT Master
variable chamber baler-wrapper machine. Pressurization: 150 bar.
Output: 18-20 bales hour -1 for alfalfa. Film for wrapping was applied
with thickness of 25 µm in 7 layers, respectively. The pH, lactic and
volatile fatty acid composition were analysed on the 13 th , 30 th and 70 th
day of fermentation according to the Hungarian National Standards
(Hungarian Feed Codex, 2004).
Results: Extremely high density was carried out with the new
technology: 213-278 DM kg m -3 due to high pressurization (150 bar)
and small particle size (20-30 mm) compared to conventional bales
(90-200 DM kg m -3 ) (Table 1). Better homogeneity of the new-type
bales compared to the conventional bales, owing to chopped and
mixed forage, was confirmed by the low variation in wet bale weight
(var. coeff. 1.4%). High density results extremely good anaerobe
circumstances for fermentation (Table 2). It was found higher pH,
lactic acid content and lower acetic acid content in bales with 52%
DM-content.
Table 1. Bale characteristics in alfalfa baled with the new baler system
(n=15)
29% DM 52 % DM
Bale wet weight (kg) 904±25,1 a 657±13,0 b
Bale dry weight (kg DM) 262±7,3 a 342±6,6 b
Wet density (kg m -3 ) 734±10,3 a 534±7,9 b
Dry density (kg m -3 ) 213±3,0 a 278±4,1 b
Table 2. Fermentation characteristics in alfalfa baled with the new
baler system (n=5)
Day of Treat- pH Total Lactic Acetic Butyric
fermen- ment acid
g kg
acid acid acid
-1
g kg -1
g kg -1
g kg -1
13 th day 29% DM 4,84 a 28,9 a 21,3 a 7,6 a 0,0 a
52 % DM 4,87 a 30,0 a 24,4 a 5,5 b 0,0 a
30 th day 29% DM 4,60 a 34,8 a 26,9 a 7,8 a 0,0 a
52 % DM 4,79 b 37,6 b 30,8b 6,7 a 0,0 a
70 th day 29% DM 4,49 a 32,9 a 25,2 a 7,6 a 0,2 b
52 % DM 4,74 b 35,1 a 28,2v 6,8 a 0,1 a
Conclusions: It was confirmed that the new baling system is able to
form bales in a wide range of dry matter content (290-520 g kg-1 in
alfalfa) with high density and excellent fermentation profile.
Key words: bale-forming technology, high density, fermentation
quality, alfalfa silage
164 Periparturient Risk Assessments for Placenta Retention in
Dairy Cows
L. Könyves 1 , O. Szenci 2 , V. Jurkovich 1 , L. Mrs. Tegzes 1 ,
A. Tirián 1 , N. Solymosi 3 , Gy. Gyulay 4 , E. Brydl 1
1 Szent István University Faculty of Veterinary Science, Department
of Animal Hygiene, Herd Health and Veterinary Ethology,
Budapest, Hungary
2 Szent István University Faculty of Veterinary Science, Clinic for
Large Animals, Budapest, Hungary
3 Szent István University Faculty of Veterinary Science, Department
of Biomathematics, Budapest, Hungary
4 Private practitioner, Martonvásár, Hungary
The aim of the study: was to measure how the metabolic parameters
of energy and acid-base metabolism indicate the risk of placenta
retention (PR) in dairy cows. The relationship between animal- and
environment related factors and PR, the consequences of PR for
subsequent puerperal endometritis (PM), metabolic status, milk
production and reproduction were analysed as well.
10 XXV. Jubilee World Buiatrics Congress 2008
Materials and methods: 105 clinically healthy Holstein Frisean cows
were assigned randomly at 21-14 days before expected calving. Blood and
urine samples were taken for metabolic profile test on