Transport of phosphorus forms and of nitrate through a clay soil under grass and cereal production

Many nutrients are lost from soil to water viatile drains. However, there are very few reliable studies of such phosphorus(P)losses under Swedish agriculture practices, especially in connection tofertiliser and slurry applications and related to nutrient balances. Tile drainlosses were measured from nine experimental plots in south-west Sweden; fourplots were measured for 7 years and five plots for 2–3 years. Cereals,mainly spring barley (Hordeum vulgare, L.) and oats(Avena sativa, L.), were grown in six plots, while oneplotwas cultivated with grass, timothy (Phleum pratense L.)andmeadow fescue (Festuca pratensis, L.), one with lucerne(Medicago sativa, L.) and meadow fescue (F.pratensis, L.), and the last one was a set-aside withgrass (Lolium perenne, L. and Trifoliumrepens, L.) that was neither fertilised nor used for crop removal.Attention was paid to the forms in which P was transported to water since thishas important ecological implications. Average losses of particulate P (PP)fromthe set-aside land was significantly lower than from the cerealproduction, but the average losses of soluble reactive P (SRP) and dissolvednonreactive P (DUP) were the same. Average loss of PP from the grass ley during 3years (0.09 kg per ha^–1 y^–1) wassignificantly less than the losses from cereal production. Total P loss of 0.3kg per ha^–1 y^–1 was equal to the averagelossfrom the Swedish monitoring network of observation fields. Compared to theaverage nitrate-nitrogen (NO₃-N) leaching, which was 7 kg perha^–1 y^–1 from cereals, the NO₃-Nleaching was very low from the plots with lucerne-grass and set-aside.After applying and directly ploughing in 80 kg ha^–1 ofsuperphosphate for cereal production in November 1998, 0.6–1.8 kgSRP ha^–1 y^–1 was lost through the drain tiles.Surface application of cattle slurry in spring 1999 to the grass ley alsoresulted in a very pronounced increased base level of SRP. This paper documentsthe importance of applying slurry during dry conditions and of placingfertiliser into the soil according to crop requirements in the time perspectiveof one year.     

Lucerne grazing compared with concentrate-feeding slightly modifies carcase and meat quality of young bulls

Carcase and meat quality of young bulls raised on one of three fattening strategies from 224 to 450 kg were compared. One group was fed concentrates (CON), another group grazed on lucerne plus 1.8 kg DM barley/day (LUC) and the last group had the same management as LUC young bulls for 3 months and was then finished on concentrates for 2 months. Among carcase traits, only tissue composition differed, with LUC young bulls having more muscle and less subcutaneous and intermuscular fat than their counterparts. Concerning meat quality, most attributes did not differ among fattening strategies but LUC young bulls had the lowest intramuscular fat, which presented greatest n−3 PUFA content. It can be concluded that lucerne grazing can be a good alternative to concentrates for young bulls, with similar carcase and meat quality but with lower fat content and healthier fatty acid composition than young bulls fed concentrates during the finishing period.     

Aerobic deterioration of lucerne (Medicago sativa) and maize (Zea mais) silages—effects of fermentation products

Eleven laboratory lucerne silages, ten farm-scale lucerne silages and one maize silage were analysed for fermentation products to determine if chemical composition could explain differences in aerobic stability. Three of the farm-scale lucerne silages and the maize silage heated within 4 days of exposure to air whereas the other lucerne silages were stable for longer than 7 days even after inoculation with a destabilising yeast inoculum. The silages were analysed for lactic acid, volatile fatty acids (C₁ to C₆), succinic acid, ethanol, and 2,3-butanediol. The concentrations of these compounds in the unstable silages were not different from levels found in stable silages on either a dry matter basis or an undissociated water basis. However, unstable silages tended to be lower in 2,3-butanediol than other silages. The time until heating in these silages was simulated using a model of aerobic fungal growth in silage. This model considered the effects of yeast and mould numbers, pH, moisture content, and lactic and acetic acid concentrations on stability. Aerobic stability in three of the four unstable silages, with and without inoculation of destabilising yeasts, was reasonably predicted by the model. Stability in the other silages was consistently underpredicted by the model. These results indicate that the stability factor found in many lucerne silages is unlikely to be one of the principal products of silage fermentation.     

Lactic Acid Production by Lactobacillus paracasei 168 in Discontinuous Fermentation Using Lucerne Green Juice as Nutrient Substitute

The aim of this study was the utilization of lucerne green juice (LGJ), obtained in 2005 and 2008, as nutrient substitute in lactic acid fermentation using Lactobacillus paracasei 168, in a discontinuous fermentation process with the addition of 55 g/L glucose and 15 g/L yeast extract. The LGJ after pressing fresh green mass contains a series of nitrogen‐containing compounds and inorganic salts that are essential for cell growth. The strain used, L. paracasei 168, achieved at 40.5 °C and pH 6.0 a maximum productivity of up to 2.56 g L^–1 h^–1 and a lactic concentration close to 45.97 g/L in trial A (LGJ 2008/glucose), 2.19 g L^–1 h^–1, 47.23 g/L in trial B (LGJ 2005/glucose), 2.93 g L^–1 h^–1, 42.27 g/L in trial C (LGJ 2008/glucose/yeast extract), and 2.68 g L^–1 h^–1, 47.33 g/L in trial D (LGJ 2005/glucose/yeast extract). Addition of yeast extract in trials C and D induced faster growth of L. paracasei 168. Lactate yields of about 87 % were obtained in all trials. The lactic acid formed was the optically pure L‐(+)‐isomer at up to 97 % in trial B. Pearson's analysis showed that the level of lactic acid in the control trial was positively and significantly correlated with trial A (r² = 0.9899), B (r² = 0.9582), C (r² = 0.9901), and D (r² = 0.9938), with p <0.0001.     

Ozonated cotton stalks as a silage additive: Fermentation data on lucerne with particular reference to protein degradation

Fermentation patterns of lucerne silages were studied in laboratory silos. The treatments consisted of: (a) fresh (200 g kg>^?l DM) lucerne, ensiled without any treatment (L); (b) lucerne wilted to 525 g kg^?1 DM prior to ensilage (WL); (c) fresh lucerne + cotton stalks at a ratio of 60:40 on a dry matter (DM) basis (L + CS); and (d) fresh lucerne + ozone-treated cotton stalks at the same ratio as above (L+O₃). Silos were opened after 90 days and the silages analysed. The highest DM loss was found in the L silage (14·7%), whereas in the L+O₃ silage DM loss was practically nil. Both wilting and the addition of untreated cotton stalks proved to be effective in reducing DM losses during fermentation. The production of lactic acid and volatile organic acids in the L+ O₃ and WL silages was lower than in the L and L+CS silages. The poorest ability to preserve forage protein was found in the L silage, in which only 28 % of the protein was recovered after 90 days. The greatest ability to preserve protein was found in the L+O₃ silage, in which 78 % of the protein was maintained. Ammonia production followed generally similar patterns. Amino acids underwent extensive degradation in the L silage. Recovery of amino acids in the WL silage was in the range 69–93 %, and in the L + O₃ silage it was almost complete. Ozonated CS proved to be a good silage additive with respect to energy and protein preservation. Its future use in the field would allow direct ensilage of fresh leguminous material immediately after harvest, producing a high quality silage.     

Influence of alfalfa grazing-based feeding systems on carcass fat colour and meat quality of light lambs

One hundred and twenty-seven lambs were fed as follows: lambs and dams grazing alfalfa (Gr); the same as Gr but lambs had access to concentrate (Gr + S); ewes grazed and lambs received milk and concentrate until weaning and thereafter concentrate and straw (Rat-Gr); ewes and lambs were stall-fed (Ind). Lambs were slaughtered at 22-24 kg live weight and fat and M. rectus abdominis colour was measured instrumentally and subjectively. The evolution of the instrumental colour and texture of M. longissimus lumborum was also recorded.There were significant differences in the instrumental colour of subcutaneous fat amongst feeding systems, but no differences were observed upon visual appraisal. On average, M. rectus abdominis colour in the four feeding systems was classed as pink. Differences in longissimus thoracis colour at 0 h disappeared at 24 h of air exposure and there were no differences in pH or cooking losses. At no time were any differences in instrumental texture found.     

Aerobic deterioration of lucerne (Medicago sativa) and Maize (zea mais) Silages—Effects of Yeasts

Lucerne (Medicago sativa L) silages made in test tube silos at various dry matter (DM) levels (290-537 g kg^?1) with and without addition of glucose (20 g kg^?1 herbage) at ensiling were stable during 7 days of aerobic exposure. Lucerne silages taken from seven farm silos were similarly stable while three others were unstable (average DM loss of 62 g kg^?1 DM and pH increase from 4.35 to 7.58 in 7 days). Under similar circumstances, maize (Zea mais L) silage had a high DM loss (164 g kg^?1 DM) and an increase in pH from 3.94 to 8.13. Silages were inoculated with yeast (1 × 10⁶ CFU g^?1 silage) isolated from aerobically deteriorating farm-scale lucerne and maize silages. The stable lucerne silages were not destabilised by inoculation, but the instability of unstable lucerne silages was increased. Aerobically unstable maize silage and stable lucerne silage were inoculated and studied separately or as a 50:50 mixture. There was a distinct lag in the development of aerobic instability in the mixture compared with maize silage alone. In another experiment, the growth of the inoculum in malt agar (pH 3.5) as affected by the presence of fresh and ensiled lucerne (six cultivars), birdsfoot trefoil (Lotus corniculatus L) and red clover (Trifolium pratense L) was studied. The legume herbages did not inhibit yeast growth whereas the corresponding silages did. Five aerobically stable lucerne silages inhibited yeast development in the media whereas unstable maize silage did not. It is concluded that aerobic stability was not related to silage DM, pH, yeast numbers or glucose addition at ensiling. Stability appeared to be due to the presence of an inhibitor (or inhibitors) produced during ensilage.     

Concrete Constructs: The Limits of Rationalism in Swiss Architecture

Ákos Moravánszky explains why for him ‘the traces of Mediterranean Rationalism in the new Swiss-German architecture are like the imitation stitching on the moulded plastic dashboard of a new car’. It is an influence which, despite the undeniable impact of Aldo Rossi and the Ticino School at ETH Zurich in the 1970s, remains skin-deep, sharing little with the present in terms of ideology or the interpretation of the historic past. Copyright © 2007 John Wiley & Sons, Ltd.     

Changes during growth in anatomical and chemical composition and in-vitro degradability of lucerne

Lucerne (alfalfa) was harvested at different stages of maturity and the plants classified according to a phenological scale. The main class was separated into anatomical parts and analysed for content of extractives and crude protein and in-vitro degradability. Whole crop samples were also analysed for polysaccharide residues, Klason lignin and in-vitro degradability of crude protein and polysaccharide residues. The composition of the plant changed during maturation with an increase of the stem fraction from 18.5% to 50.7% of dry matter and a corresponding decrease in the leaf fraction from 72.9% to 18.4% of dry matter. The leaf fraction changed least in content of extractives and crude protein and in-vitro degradability while in the stems all these paramaters decreased radically. Chemical analysis of residues after incubation with rumen liquor in vitro of whole crop samples revealed that the degradability of crude protein declined from about 90% to about 80% and of non-starch polysaccharides from about 90% to about 60% during maturation. Xylose was the least degradable polysaccharide residue at all harvests. Xylose residues also showed the greatest decrease in degradability during growth. A comparison showed that stage of development and harvest date were of practically equal value as predictor of crude protein content in lucerne.