{"id":10091,"date":"2022-06-21T13:40:46","date_gmt":"2022-06-21T11:40:46","guid":{"rendered":"https:\/\/seljak.me\/savjetuje\/?p=10091"},"modified":"2022-06-21T13:40:46","modified_gmt":"2022-06-21T11:40:46","slug":"glavni-i-prateci-proizvodi-industrije-secera","status":"publish","type":"post","link":"https:\/\/seljak.me\/savjetuje\/glavni-i-prateci-proizvodi-industrije-secera\/","title":{"rendered":"Glavni i prate\u0107i proizvodi industrije \u0161e\u0107era"},"content":{"rendered":"<p style=\"text-align: justify;\">Nakon izdvajanja \u0161e\u0107era\u00a0 iz isjeckane repe zaostaju velike koli\u010dine sirovih rezanaca \u0161e\u0107erne repe, koji se mogu koristiti u svje\u017eem stanju, uki\u0161eljeni (silirani) ili osu\u0161eni. Kristalizacijom iz difuznog soka izdvaja se \u0161e\u0107er ( saharoza), dok nakon toga zaostaje melasa. Svi ovi prate\u0107i proizvodi su, prije svega, energetska hraniva i sa malim sadr\u017eajem proteina. Za ishranu doma\u0107ih \u017eivotinja zna\u010dajni su, prije svega, zbog velikih koli\u010dina koje svake godine zaostaju poslije kampanje jesenje prerade \u0161e\u0107erne repe.<\/p>\n<h4 style=\"text-align: justify;\">\u0160e\u0107er<\/h4>\n<p style=\"text-align: justify;\">\u0160e\u0107er se koristi na razne na\u010dine, direktno ili indirektno u ishrani ljudi. \u0160e\u0107er je interesantno hranivo i za \u017eivotinje, ali je cvisoka cijena ograni\u010davaju\u0107i faktor za njegovo ve\u0107e kori\u0161\u0107enje. Naj\u010de\u0161\u0107e se upotrebljava za ishranu p\u010dela i prema nau\u010dnom mi\u0161ljenju ka\u017ee se da u starter smje\u0161e za prasad treba uklju\u010divati i \u0161e\u0107er, koji treba da nadoknadi laktozu iz krma\u010dinog mlijeka. Fiziolo\u0161ki je jo\u0161 povoljnija laktoza, kao i glukoza. Naime, saharoza dodata u ve\u0107oj koli\u010dini djeluje laksativno, \u0161to mo\u017ee da poremeti kori\u0161\u0107enje hrane, a olak\u0161ava i prodor <strong><em>E.coli <\/em><\/strong>i nastanak upornih, nespecifi\u010dnih proliva. Surutka u prahu je najbolji izvor laktoze, a sadr\u017ei i veliku koli\u010dinu lizina, pa je ovo hranivo jako zna\u010dajno za ishranu odbijene prasadi.<\/p>\n<h4 style=\"text-align: justify;\">Suvi repini rezanci<\/h4>\n<p style=\"text-align: justify;\">Poslije izdvajanja \u0161e\u0107era ostaju velike koli\u010dine sirovih rezanaca koji sadr\u017ee i do<strong> 90%<\/strong> vode. Prete\u017ean dio suve materije \u010dini \u0161e\u0107er, dok ima veoma malo masti, proteina i minerala. Zbog visoke vlage brzo se kisele, kvare, plesnive i trunu, pa se ne mogu dugo \u010duvati, ve\u0107 ih kao svje\u017ee treba \u0161to br\u017ee utro\u0161iti. Najbolje je da se koriste u blizini \u0161e\u0107erana, jer su time manji tro\u0161kovi prevoza, a mo\u017ee se organizovati svakodnevno snabdijevanje. <strong>U cilju du\u017eeg o\u010duvanja vr\u0161i se njihovo su\u0161enje.<\/strong> Suvi repini rezanci su skupo hranivo, jer je neophodna velika koli\u010dina toplotne energije za isparavanje vlage do nivoa od oko <strong>10%<\/strong>. U cilju pojeftinjenja i ubrzanja procesa slu\u010daja, u savremenim \u0161e\u0107eranama se vr\u0161i presovanje repinih rezanaca, tako da se dobija proizvod sa <strong>20 i vi\u0161e procenata<\/strong> suve materije.<\/p>\n<div id=\"attachment_10092\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2022\/06\/suvi-repini-rezanci.webp\"><img aria-describedby=\"caption-attachment-10092\" data-attachment-id=\"10092\" data-permalink=\"https:\/\/seljak.me\/savjetuje\/glavni-i-prateci-proizvodi-industrije-secera\/suvi-repini-rezanci\/\" data-orig-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2022\/06\/suvi-repini-rezanci.webp\" data-orig-size=\"500,375\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"suvi repini rezanci\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2022\/06\/suvi-repini-rezanci-300x225.webp\" data-large-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2022\/06\/suvi-repini-rezanci.webp\" loading=\"lazy\" class=\"wp-image-10092 size-full\" src=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2022\/06\/suvi-repini-rezanci.webp\" alt=\"\" width=\"500\" height=\"375\" srcset=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2022\/06\/suvi-repini-rezanci.webp 500w, https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2022\/06\/suvi-repini-rezanci-300x225.webp 300w, https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2022\/06\/suvi-repini-rezanci-150x113.webp 150w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><p id=\"caption-attachment-10092\" class=\"wp-caption-text\">Suvi repini rezanci. Izvor: Poljosfera<\/p><\/div>\n<p style=\"text-align: justify;\"><strong>Suvi rezanci su energetsko hranivo, te se njima mo\u017ee zamijeniti dio \u017eita u koncentratnom dijelu obroka.<\/strong><\/p>\n<blockquote>\n<p style=\"text-align: justify;\">Suvi repini rezanci sadr\u017ee:<\/p>\n<\/blockquote>\n<ul>\n<li style=\"text-align: justify;\"><strong>89,52%<\/strong> suve materije,<\/li>\n<li style=\"text-align: justify;\"><strong>8,95%<\/strong> sirovih proteina,<\/li>\n<li style=\"text-align: justify;\"><strong>0,61%<\/strong> sirovih masti,<\/li>\n<li style=\"text-align: justify;\"><strong>19,64%<\/strong> sirove celuloze,<\/li>\n<li style=\"text-align: justify;\"><strong>57,48%<\/strong> BEM,<\/li>\n<li style=\"text-align: justify;\"><strong>3,15%<\/strong> pepela.<\/li>\n<\/ul>\n<table style=\"height: 615px;\" width=\"688\">\n<tbody>\n<tr>\n<td width=\"312\">\n<p style=\"text-align: center;\"><strong>Parametri<\/strong><\/p>\n<\/td>\n<td style=\"text-align: left;\" width=\"312\">\n<p style=\"text-align: center;\"><strong>%<\/strong><\/p>\n<\/td>\n<\/tr>\n<tr>\n<td width=\"312\">\n<p style=\"text-align: left;\"><strong>Vlaga<\/strong><\/p>\n<\/td>\n<td style=\"text-align: center;\" width=\"312\">\n<p style=\"text-align: left;\"><strong>9,60<\/strong><\/p>\n<\/td>\n<\/tr>\n<tr>\n<td width=\"312\"><strong>Sirovi protein (kalkulativno)<\/strong><\/td>\n<td width=\"312\"><strong>34,20<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"312\"><strong>Svarljivi protein<\/strong><\/td>\n<td width=\"312\"><strong>23,30<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"312\"><strong>Urea ekvivalent<\/strong><\/td>\n<td width=\"312\"><strong>9,40<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"312\"><strong>Sirova mast<\/strong><\/td>\n<td width=\"312\"><strong>2,50<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"312\"><strong>Sirova celuloza<\/strong><\/td>\n<td width=\"312\"><strong>14,40<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"312\"><strong>Pepeo<\/strong><\/td>\n<td width=\"312\"><strong>6,40<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"312\">\n<p style=\"text-align: left;\"><strong>BEM<\/strong><\/p>\n<\/td>\n<td width=\"312\"><strong>33,10<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" width=\"312\">\n<p style=\"text-align: left;\"><strong>Fosfor<\/strong><\/p>\n<\/td>\n<td width=\"312\">\n<p style=\"text-align: left;\"><strong>1,15<\/strong><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h4 style=\"text-align: justify;\">Melasa<\/h4>\n<p style=\"text-align: justify;\">Melasa je gust, viskozan i sirupast ostatak\u00a0 nakon kristalizacije \u0161e\u0107era. Od <strong>100kg<\/strong> rafinisanog \u0161e\u0107era dobija se do <strong>50 kg<\/strong> melase. Iz melasa se ne mo\u017ee vi\u0161e na uobi\u010dajeni na\u010din dobiti \u0161e\u0107er, iako ga melasa sadr\u017ei i do <strong>50%<\/strong>. Melasa sadr\u017ei oko <strong>80%<\/strong> suve materije, u kojoj je<strong> 25-40%<\/strong> saharoze i <strong>12-25%<\/strong> redukuju\u0107ih \u0161e\u0107era, odnosno <strong>50-60%<\/strong> ukupnih \u0161e\u0107era. Koli\u010dina proteina je mala, svega oko <strong>3%<\/strong> kao i oko <strong>10%<\/strong> minerala, uglavnom K, Ca, Cl i sulfata. Sastav melase varira od \u0161e\u0107erane do \u0161e\u0107erane i zavisi od sorte i kvaliteta repe, na\u010dina prerade, klimatskih i geografskih prilika i dr. Najve\u0107e razlike u hemijskom sastavu su u vezi koli\u010dine rafinoze, invertnog \u0161e\u0107era i mineralnih materija.<\/p>\n<p style=\"text-align: justify;\">Melasa je vrlo pogodno hranivo za ishranu pre\u017eivara, jer je idealna podloga za razvoj mikroorganizama rumena. Osim toga, odli\u010dno je sredstvo za podsticanje apetita, za smanjenje pra\u0161ljivosti obroka, kao i vezivno sredstvo, kao izvor neidentifikovanih hranljivih sastojaka, za obezbje\u0111enje \u017eivotinja mikroelementima.<\/p>\n<div id=\"attachment_10093\" style=\"width: 880px\" class=\"wp-caption alignnone\"><img aria-describedby=\"caption-attachment-10093\" data-attachment-id=\"10093\" data-permalink=\"https:\/\/seljak.me\/savjetuje\/glavni-i-prateci-proizvodi-industrije-secera\/melasa\/\" data-orig-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2022\/06\/melasa.jpg\" data-orig-size=\"870,457\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"melasa\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2022\/06\/melasa-300x158.jpg\" data-large-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2022\/06\/melasa.jpg\" loading=\"lazy\" class=\"wp-image-10093 size-full\" src=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2022\/06\/melasa.jpg\" alt=\"\" width=\"870\" height=\"457\" srcset=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2022\/06\/melasa.jpg 870w, https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2022\/06\/melasa-300x158.jpg 300w, https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2022\/06\/melasa-150x79.jpg 150w, https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2022\/06\/melasa-768x403.jpg 768w\" sizes=\"(max-width: 870px) 100vw, 870px\" \/><p id=\"caption-attachment-10093\" class=\"wp-caption-text\">Melasa \u0161e\u0107erne repe. Izvor: Poljosfera<\/p><\/div>\n<p style=\"text-align: justify;\"><span style=\"text-align: justify; font-size: 16px;\">Na osnovu pregleda literature, autori preporu\u010duju koli\u010dine od <\/span><strong style=\"text-align: justify; font-size: 16px;\">5-10%<\/strong><span style=\"text-align: justify; font-size: 16px;\"> melase u smje\u0161ama za goveda, dok za telad treba koristiti male koli\u010dine, s obzirom na laksativno dejstvo melase.<\/span><\/p>\n<p style=\"text-align: justify;\">Dobro je poznata mogu\u0107nost kori\u0161\u0107enja melase kao vezivnog sredstva pri peletiranju sto\u010dne hrane. Rastvorena u vodi, dodaje se malo ukusnim kabastim hranivima u cilju njihovog osla\u0111ivanja. Najve\u0107e koli\u010dine melase oko <strong>(90%)<\/strong> koriate se u industriji alkohola ili kao podloga za proizvodnju krmnog kvasca.<\/p>\n<blockquote>\n<p style=\"text-align: justify;\">Ograni\u010davaju\u0107i faktor za \u0161ire kori\u0161\u0107enje melase u ishrani doma\u0107ih \u017eivotinja je njen veliki viskozitet, naro\u010dito pri ni\u017eim temperaturama. Zato je od velikog zna\u010daja mogu\u0107nost dehidriranja melase, odnosno njenog prevo\u0111enja u pra\u0161kast materijal. Za dehidraciju melase naj\u010de\u0161\u0107e se koriste kukuruz i p\u0161enica kao izvori skroba, odnosno sto\u010dno bra\u0161no od ovih \u017eita.<\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Nakon izdvajanja \u0161e\u0107era\u00a0 iz isjeckane repe zaostaju velike koli\u010dine sirovih rezanaca \u0161e\u0107erne repe, koji se mogu koristiti u svje\u017eem stanju, uki\u0161eljeni (silirani) ili osu\u0161eni. Kristalizacijom iz difuznog soka izdvaja se \u0161e\u0107er ( saharoza), dok nakon toga zaostaje melasa. Svi ovi prate\u0107i proizvodi su, prije svega, energetska hraniva i sa malim sadr\u017eajem proteina. Za ishranu doma\u0107ih&#8230;<a class=\"btnReadMore\" href=\"https:\/\/seljak.me\/savjetuje\/glavni-i-prateci-proizvodi-industrije-secera\/\"> Pro\u010ditajte vi\u0161e&#8230;<\/a><\/p>\n","protected":false},"author":2,"featured_media":10096,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"spay_email":""},"categories":[28,22],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v17.7.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Glavni i prate\u0107i proizvodi industrije \u0161e\u0107era - Savjetuje<\/title>\n<meta name=\"description\" content=\"Nakon izdvajanja \u0161e\u0107era\u00a0 iz isjeckane repe zaostaju velike koli\u010dine sirovih rezanaca \u0161e\u0107erne repe, koji se mogu koristiti u svje\u017eem...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/seljak.me\/savjetuje\/glavni-i-prateci-proizvodi-industrije-secera\/\" \/>\n<meta property=\"og:locale\" content=\"sr_RS\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glavni i prate\u0107i proizvodi industrije \u0161e\u0107era - 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