{"id":9090,"date":"2025-05-23T11:31:30","date_gmt":"2025-05-23T11:31:30","guid":{"rendered":"https:\/\/ap.com.al\/?page_id=9090"},"modified":"2025-05-23T11:31:31","modified_gmt":"2025-05-23T11:31:31","slug":"cilesia-e-silazhit-cfare-ka-vertet-vlere","status":"publish","type":"page","link":"https:\/\/ap.com.al\/?page_id=9090","title":{"rendered":"CIL\u00cbSIA E SILAZHIT: \u00c7FAR\u00cb KA V\u00cbRTET VLER\u00cb?"},"content":{"rendered":"\n<style>\n  #oniiii{\n    background-image:url(\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/05\/Artikull-12.png\");\n    padding-bottom: 32%;\n    background-position:center center;\n    background-repeat: no-repeat;\n    background-size:cover;\n  }\n  <\/style>\n  <script src=\"https:\/\/code.jquery.com\/jquery-3.5.0.js\">\n<\/script>\n\n<div id=\"oniiii\"><\/div>\n \n<script>\n$( \"#oniiii\" ).insertBefore( \".container_wrap_first\" );\n<\/script>\n\n\n\n<div class=\"wp-block-columns\" id=\"containerr\">\n<div class=\"wp-block-column\">\n<div class=\"avia_textblock\" itemprop=\"text\"><h4 style=\"color:#005a8c;\n\">CIL\u00cbSIA E SILAZHIT: \u00c7FAR\u00cb KA V\u00cbRTET VLER\u00cb?<\/h4>\n<p align=\"right\">\n   P\u00ebrpunuar nga Klevis Xhardja\n<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns\" id=\"containerr\">\n<div class=\"wp-block-column\">\n<div class=\"detail__certificates-item-icon\">\n<img decoding=\"async\" alt=\"Icon RINDAMAST UNI\" src=\"https:\/\/ap.com.al\/wp-content\/uploads\/2022\/03\/Asset-51-1.png\">\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns\" id=\"containerr\">\n<div class=\"wp-block-column\">\n<div class=\"blue_marker_list\">\n<p align=\"justify\">P\u00ebrgatitur nga Franz Riegler, Konsulent i Schaumann dhe Aksioner i Austria Pr\u00e4mix shpk. P\u00ebr t\u00eb shfryt\u00ebzuar sa m\u00eb mir\u00eb potencialin gjenetik t\u00eb lop\u00ebve t\u00eb qum\u00ebshtit, duhet t\u00eb optimizohet teknika e ushqimit dhe t\u00eb zbatohen parimet baz\u00eb p\u00ebr p\u00ebrgatitjen e silazhit. Respektimi i parimeve baz\u00eb t\u00eb teknikave t\u00eb silazhimit \u00ebsht\u00eb \u00e7el\u00ebsi i suksesit. Cil\u00ebsia e silazhit pranveror varet nga nj\u00eb s\u00ebr\u00eb faktor\u00ebsh, ku p\u00ebrb\u00ebrja e l\u00ebnd\u00ebs s\u00eb par\u00eb luan nj\u00eb rol ve\u00e7an\u00ebrisht t\u00eb r\u00ebnd\u00ebsish\u00ebm. P\u00ebr cil\u00ebsin\u00eb e silazhit, t\u00eb r\u00ebnd\u00ebsishme jan\u00eb edhe koha e korrjes dhe menaxhimi optimal i silazhit.<\/p>\n<h4 style=\"padding-top: 20px;\">Faktor\u00ebt q\u00eb ndikojn\u00eb n\u00eb cil\u00ebsin\u00eb e silazhit:<\/h4>\n<p align=\"justify\">Parcelat me p\u00ebrb\u00ebrje t\u00eb lart\u00eb bim\u00ebsh pranverore kan\u00eb nj\u00eb ndikim m\u00eb t\u00eb madh n\u00eb krijimin e acidit laktik, n\u00ebse vlera e pH-s\u00eb bie, pasi niveli i sheqerit q\u00eb ato p\u00ebrmbajn\u00eb \u00ebsht\u00eb m\u00eb i lart\u00eb krahasuar me parcelat me p\u00ebrb\u00ebrje t\u00eb lart\u00eb bar\u00ebrash leguminoze, t\u00eb cilat karakterizohen nga niveli i ul\u00ebt i sheqerit. Termi &#8220;sheqer&#8221; p\u00ebrfshin sasin\u00eb totale t\u00eb karbohidrateve t\u00eb fermentueshme t\u00eb tretshme n\u00eb uj\u00eb. P\u00ebr nj\u00eb proces optimal fermentimi, p\u00ebrmbajtja e sheqerit n\u00eb mas\u00ebn e njom\u00eb duhet t\u00eb jet\u00eb rreth 2%. Megjithat\u00eb, niveli i sheqerit nuk varet vet\u00ebm nga p\u00ebrb\u00ebrja e l\u00ebnd\u00ebs s\u00eb par\u00eb, por edhe nga faza e pjekjes dhe koha e q\u00ebndrimit n\u00eb fush\u00eb. Q\u00ebndrimi i gjat\u00eb n\u00eb fush\u00eb redukton n\u00eb m\u00ebnyr\u00eb drastike nivelin e sheqerit dhe shoq\u00ebrohet me humbje t\u00eb frym\u00ebmarrjes s\u00eb mas\u00ebs s\u00eb njom\u00eb dhe rritje t\u00eb mykut dhe k\u00ebrpudhave.<\/p>\n<h4 style=\"padding-top: 20px;\">Vlera e pH-shit:<\/h4>\n<p align=\"justify\">Q\u00ebllimi kryesor \u00ebsht\u00eb realizimi i nj\u00eb procesi t\u00eb suksessh\u00ebm silazhimi brenda 24 or\u00ebsh, duke mbajtur nivelin e l\u00ebnd\u00ebs s\u00eb that\u00eb nd\u00ebrmjet 30% dhe 40%. Nj\u00eb nivel m\u00eb i lart\u00eb i l\u00ebnd\u00ebs s\u00eb that\u00eb shoq\u00ebrohet me rritje t\u00eb sasis\u00eb s\u00eb mas\u00ebs s\u00eb that\u00eb. Si pasoj\u00eb, sa m\u00eb e that\u00eb t\u00eb jet\u00eb l\u00ebnda, aq m\u00eb shum\u00eb v\u00ebshtir\u00ebsohet ngjeshja. Aft\u00ebsia p\u00ebr silazhim varet nga niveli i substancave buferike. Kapaciteti buferik p\u00ebrcakton rezistenc\u00ebn ndaj aciditetit natyral t\u00eb prodhuar nga procesi i fermentimit. Sa m\u00eb i lart\u00eb t\u00eb jet\u00eb kapaciteti buferik i l\u00ebnd\u00ebs s\u00eb par\u00eb, aq m\u00eb i lart\u00eb duhet t\u00eb jet\u00eb niveli i acidit laktik, p\u00ebr t\u00eb siguruar uljen e duhur t\u00eb vler\u00ebs s\u00eb pH-shit.<\/p>\n<h4 style=\"padding-top: 20px;\">Koha e kositjes:<\/h4>\n<p align=\"justify\">Nj\u00eb faktor tjet\u00ebr i r\u00ebnd\u00ebsish\u00ebm p\u00ebr p\u00ebrgatitjen e silazhit optimal \u00ebsht\u00eb koha e korrjes. Foragjeret e gjelbra t\u00eb korrura n\u00eb fazat e hershme t\u00eb vegjetacionit konsumohen m\u00eb mir\u00eb p\u00ebr shkak t\u00eb p\u00ebrmbajtjes s\u00eb lart\u00eb t\u00eb energjis\u00eb, duke rritur k\u00ebshtu rendimentin e qum\u00ebshtit. Korrja duhet t\u00eb b\u00ebhet n\u00eb faz\u00ebn e hershme t\u00eb rritjes ose gjat\u00eb lul\u00ebzimit t\u00eb par\u00eb t\u00eb bim\u00ebs dhe jo m\u00eb von\u00eb se kur p\u00ebrmbajtja e celuloz\u00ebs arrin vler\u00ebn 22-23% t\u00eb l\u00ebnd\u00ebs s\u00eb that\u00eb. Sa m\u00eb e pjekur t\u00eb jet\u00eb bima, aq m\u00eb shum\u00eb ulen vlerat e saj ushqyese dhe rritet sasia e celuloz\u00ebs, duke ulur tretshm\u00ebrin\u00eb. Prandaj, p\u00ebr t\u00eb ruajtur vler\u00ebn ushqyese t\u00eb foragjereve voluminoze, korrja duhet t\u00eb b\u00ebhet n\u00eb faz\u00ebn e hershme t\u00eb rritjes ose gjat\u00eb lul\u00ebzimit t\u00eb par\u00eb t\u00eb bim\u00ebs.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-columns\">\n<div class=\"wp-block-column\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"478\" height=\"327\" src=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/05\/image-16.png\" alt=\"\" class=\"wp-image-9091\" srcset=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/05\/image-16.png 478w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/05\/image-16-300x205.png 300w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/05\/image-16-450x308.png 450w\" sizes=\"auto, (max-width: 478px) 100vw, 478px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"495\" height=\"308\" src=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/05\/image-17.png\" alt=\"\" class=\"wp-image-9092\" srcset=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/05\/image-17.png 495w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/05\/image-17-300x187.png 300w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/05\/image-17-450x280.png 450w\" sizes=\"auto, (max-width: 495px) 100vw, 495px\" \/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns\">\n<div class=\"wp-block-column\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"459\" height=\"278\" src=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/05\/image-18.png\" alt=\"\" class=\"wp-image-9093\" srcset=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/05\/image-18.png 459w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/05\/image-18-300x182.png 300w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/05\/image-18-450x273.png 450w\" sizes=\"auto, (max-width: 459px) 100vw, 459px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"506\" height=\"302\" src=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/05\/image-19.png\" alt=\"\" class=\"wp-image-9094\" srcset=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/05\/image-19.png 506w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/05\/image-19-300x179.png 300w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/05\/image-19-450x269.png 450w\" sizes=\"auto, (max-width: 506px) 100vw, 506px\" \/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"blue_marker_list\">\n<h4 style=\"padding-top: 20px;\">Menaxhimi i silazhit i p\u00ebrshtatur me ferm\u00ebn blegtorale:<\/h4>\n<p align=\"justify\">Respektimi i teknikave t\u00eb silazhimit ndikon n\u00eb rritjen e rendimentit t\u00eb prodhimit. Prandaj, madh\u00ebsia e silos\u00ebs duhet t\u00eb p\u00ebrshtatet me numrin e bag\u00ebtive dhe t\u00eb jet\u00eb e mjaftueshme p\u00ebr t\u00eb p\u00ebrmbushur nevojat ushqimore si n\u00eb stin\u00ebn e ver\u00ebs, me nj\u00eb kapacitet ushqimor prej 2,5 m\u00b3 n\u00eb jav\u00eb, ashtu edhe n\u00eb dim\u00ebr, me nj\u00eb kapacitet ushqimor prej 1,5 m\u00b3 n\u00eb jav\u00eb. Nga ana tjet\u00ebr, nxehja e m\u00ebvonshme e silazhit ka nj\u00eb efekt negativ n\u00eb rezultatin e d\u00ebshiruar. N\u00eb rastet kur madh\u00ebsia e silos\u00ebs \u00ebsht\u00eb fikse, duhet t\u00eb p\u00ebrdoret nj\u00eb sasi e vog\u00ebl silazhi veror, p\u00ebr t\u00eb garantuar nj\u00eb sasi t\u00eb mjaftueshme ushqimi. Gjat\u00eb planifikimit t\u00eb procesit t\u00eb silazhimit, kapaciteti i ngjeshjes duhet t&#8217;i p\u00ebrshtatet kapacitetit t\u00eb korrjes. E r\u00ebnd\u00ebsishme: Shpejt\u00ebsia e pun\u00ebs p\u00ebrcaktohet nga traktor\u00ebt me rrota, jo nga makinat korr\u00ebse. Shofer\u00ebt e trajnuar duhet t\u00eb merren me traktor\u00ebt me rrota (ngjeshjen). P\u00ebrdorimi i dy traktor\u00ebve bujq\u00ebsor\u00eb t\u00eb r\u00ebnd\u00eb ka rezultuar i dobish\u00ebm. Nj\u00ebri shp\u00ebrndan dhe shtyn silazhin, nd\u00ebrsa tjetri e ngjesh at\u00eb duke ecur me nj\u00eb shpejt\u00ebsi maksimale prej 3 km\/h. P\u00ebr t\u00eb arritur nj\u00eb ngjeshje mesatare prej 230 kg\/m\u00b3, shtresat p\u00ebr t&#8217;u ngjeshur nuk duhet t\u00eb kalojn\u00eb trash\u00ebsin\u00eb prej 30 cm. Presioni i gomave duhet t\u00eb jet\u00eb 2 bar dhe duhen shmangur gomat e dyfishta.<\/p>\n\n<h4 style=\"padding-top: 20px;\">Mbulimi i silos\u00ebs:<\/h4>\n<p align=\"justify\">Pas shtypjes, silazhi duhet t\u00eb mbulohet menj\u00ebher\u00eb, p\u00ebr t&#8217;u izoluar nga ajri. Q\u00ebllimi i mbulimit me nj\u00eb shtres\u00eb thith\u00ebse n\u00ebn mbules\u00ebn normale t\u00eb silazhit \u00ebsht\u00eb t\u00eb eliminoj\u00eb dep\u00ebrtimin e d\u00ebmsh\u00ebm t\u00eb oksigjenit. Mbulimi i mas\u00ebs s\u00eb silazhuar pengon dep\u00ebrtimin e lag\u00ebshtir\u00ebs dhe ajrit. Edhe n\u00ebse sasia p\u00ebr silazhim duhet t\u00eb shtohet gjat\u00eb dit\u00ebs, nat\u00ebn silazhi duhet t\u00eb mbulohet patjet\u00ebr me nj\u00eb shtres\u00eb mbrojt\u00ebse. Shtresa e fundit mbrojt\u00ebse p\u00ebr silazhin siguron mbrojtje kund\u00ebr zogjve dhe d\u00ebmeve t\u00eb tjera. Gjithashtu, \u00ebsht\u00eb e r\u00ebnd\u00ebsishme q\u00eb silosi t\u00eb mbyllet mir\u00eb nga t\u00eb gjitha an\u00ebt, p\u00ebr t\u00eb parandaluar dep\u00ebrtimin e oksigjenit. Sistemi 5-met\u00ebrsh konsiderohet i suksessh\u00ebm. Rreth tre t\u00eb kat\u00ebrtat e thas\u00ebve t\u00eb silazhit duhet t\u00eb jen\u00eb t\u00eb mbushura me zhavor, p\u00ebr t\u00eb mos penguar rrjedh\u00ebn e ujit dhe p\u00ebr t\u00eb shmangur ngrirjen. Shtypja e nj\u00ebtrajtshme sigurohet vet\u00ebm n\u00ebse fillohet nga an\u00ebt dhe silazhi mbulohet n\u00eb m\u00ebnyr\u00eb t\u00eb t\u00ebrthort\u00eb \u00e7do 5 met\u00ebr me thas\u00eb. Gazrat nga fermentimi tregojn\u00eb pun\u00ebn e kujdesshme gjat\u00eb mbulimit t\u00eb silazhit dhe nuk duhet t\u00eb lejohet dalja e tyre. T\u00eb gjitha masat e sip\u00ebrp\u00ebrmendura jan\u00eb t\u00eb domosdoshme p\u00ebr t\u00eb p\u00ebrfituar nj\u00eb silazh cil\u00ebsor.<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>CIL\u00cbSIA E SILAZHIT: \u00c7FAR\u00cb KA V\u00cbRTET VLER\u00cb? P\u00ebrpunuar nga Klevis Xhardja P\u00ebrgatitur nga Franz Riegler, Konsulent i Schaumann dhe Aksioner i Austria Pr\u00e4mix shpk. P\u00ebr t\u00eb shfryt\u00ebzuar sa m\u00eb mir\u00eb potencialin gjenetik t\u00eb lop\u00ebve t\u00eb qum\u00ebshtit, duhet t\u00eb optimizohet teknika e ushqimit dhe t\u00eb zbatohen parimet baz\u00eb p\u00ebr p\u00ebrgatitjen e silazhit. Respektimi i parimeve baz\u00eb [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-9090","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>CIL\u00cbSIA E SILAZHIT: \u00c7FAR\u00cb KA V\u00cbRTET VLER\u00cb? - Austria Praemix<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ap.com.al\/?page_id=9090\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CIL\u00cbSIA E SILAZHIT: \u00c7FAR\u00cb KA V\u00cbRTET VLER\u00cb? - Austria Praemix\" \/>\n<meta property=\"og:description\" content=\"CIL\u00cbSIA E SILAZHIT: \u00c7FAR\u00cb KA V\u00cbRTET VLER\u00cb? 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