Aerobic stability is a term which nutritionists use to define the length of time that forage remains stabil and don‘t degrade. Once fermentation is completed and the forage is exposed to air during feeding or during storage (leaky silos, poor packaging) increases the temperature of the forage initiated by yeasts or lesser extent by the action of some bacterias. This temperature is measured using temperature sensors and it is compared with the ambient temperature of the surroundings. Aerobic stability is given as the time, for which the forage temperature rises by 3°C above ambient temperature.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:219741 |
| Date | January 2012 |
| Creators | Synek, Josef |
| Contributors | Sekora, Jiří, Harabiš, Vratislav |
| Publisher | Vysoké učení technické v Brně. Fakulta elektrotechniky a komunikačních technologií |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
Page generated in 0.0014 seconds