Jerusalem artichoke (earth pear) is a valuable feed in animal husbandry. Cultivation of Jerusalem artichoke for use in feed Jerusalem artichoke as animal feed for protein

Jerusalem artichoke - bioenergetic culture of the XXI century
In one of the books, I came across a statement by the author, dedicated to the use of such a plant as Jerusalem artichoke:
“…Rapeseed is only good for biodiesel production, while soybeans can be grown in Southeast Asia. It is there that she can give three crops a year, but not with us. There is a much simpler and more reliable culture - Jerusalem artichoke. For animal husbandry, this is an ideal forage crop that produces excellent haylage, silage and concentrated feed, which is in no way inferior even to oats and contains at least ninety feed units per centner. But at the same time, keep in mind that the Jerusalem artichoke from the Kirov region to Samarkand will produce an average of one and a half thousand centners per hectare of green mass per year and at least three hundred centners of tubers, which will make it possible to switch from extensive to intensive animal husbandry, when one hectare of arable land will provide food for thirty breeding, thoroughbred cows, and will not serve as a pasture for a single cow. Jerusalem artichoke is an excellent milk fodder, which contains all the amino acids necessary for livestock and in nature it does not have any pests at all, and therefore we will not need chemistry. Well, in addition, thirty cows per hectare will give us twenty-one tons of gasoline in the form of liquefied methane and one hundred and fifty tons of humus in a year, not to mention milk and meat ... "
Unfortunately, in a society related to agriculture, the issue of growing Jerusalem artichoke caused bewilderment. Say - a weed, why grow it. Grandfathers, fathers did not grow and we do not need to. Here we recall the story of the introduction of potatoes, tomatoes and other “foreign” plants in our country. There was complete dislike.
But it turns out that this plant was studied on a scientific basis back in the USSR. Cultivars have been bred. In general, below is some information on Jerusalem artichoke ( collected from sites on the Internet, it’s a pity I didn’t think to save the links). The summary of the full article is as follows:
BIOTECHNOLOGY OF TOPINAMBUR CULTURE. HISTORY OF TOPINAMBUR
CHARACTERISTICS OF TOPINAMBUR
AGRICULTURAL TECHNIQUE OF TOPINAMBUR
STORAGE OF TOPINAMBUR
CHEMICAL COMPOSITION

INDUSTRIAL PROCESSING OF TOPINAMBUR
ENVIRONMENTAL ASPECTS OF APPLICATION OF TOPINAMBUR
THERAPEUTIC AND PREVENTIVE AND NUTRITIONAL USE OF TOPINAMBUR
APPLICATION OF TOPINAMBUR IN FOLK MEDICINE (RECIPES)
USE OF TOPINAMBUR IN THE FOOD INDUSTRY
RECIPES FOR PREPARING DISHES AND DRINKS FROM TOPINAMBUR AT HOME
LIST OF USED LITERATURE USED IN THE PREPARATION OF THE MATERIAL

Considering that it is impossible to insert all the information here, since the volume of articles posted in livejornal is limited, I post the main ones. A small part.

The value of Jerusalem artichoke as a fodder, vegetable, industrial and medicinal crop is determined primarily by the chemical composition of the plant (Table 1).

* BEV - nitrogen-free extractive substances.

Jerusalem artichoke contains a fairly large amount of solids (up to 20%), among which up to 80% contains a polymeric homologue of fructose - inulin. Inulin is a polysaccharide, the hydrolysis of which leads to the production of sugar, harmless to diabetics, fructose. Jerusalem artichoke contains fiber and a rich set of mineral elements, including (mg% dry matter): iron -10.1; manganese - 44.0; calcium - 78.8; magnesium - 31.7; potassium -1382.5; sodium - 17.2. Jerusalem artichoke actively accumulates silicon from the soil, and in tubers the content of this element is up to 8% based on dry matter. In terms of iron, silicon and zinc content, it surpasses potatoes, carrots and beets. Jerusalem artichoke tubers also contain proteins, pectin, amino acids, organic and fatty acids. Pectin in Jerusalem artichoke contains up to 11% of the mass of dry matter. According to the content of vitamins B, B2, C, Jerusalem artichoke is richer than potatoes, carrots and beets by more than 3 times. The essential difference of Jerusalem artichoke from other vegetables is manifested in the high content of protein in its tubers (up to 3.2% per dry matter), represented by 8 amino acids, including essential ones, which are synthesized only by plants and are not synthesized in the human body: arginine, valine, histidine , isoleucine, leucine, lysine, methionine, tryptophan, phenylalanine.
In the dry matter of stems with leaves, more than 4% are tryptophan and leucine. 1 kg of green mass contains 60-130 mg of carotene. Among the ash elements, a significant proportion is occupied by calcium, magnesium, and iron. For 1 kg of green mass, there are 5.9 g of calcium and 3.4 magnesium.
The amount of organic acids in the process of plant ontogenesis can be from 8 to 12% of the dry weight of the leaves. Organic acids are represented in Jerusalem artichoke leaves not only by di- and tricarboxylic acids of the Krebs cycle, but also by polyhydroxy acids, which are acids of the primary oxidation of sugars. Among the di- and tricarboxylic acids, Jerusalem artichoke sprouts and leaves contain malic, fumaric acids, as well as citric and succinic acids in much smaller quantities.
The rich composition of biologically active substances of Jerusalem artichoke makes this plant very promising in fodder production, in dietary nutrition and the food industry, and as a raw material for the creation of highly effective medicines.

USE OF TOPINAMBUR IN FORAGE PRODUCTION

Preparation of silage, herbal flour

Due to the high content of solids, good carbohydrate and vitamin supply, as well as a small amount of fiber, the green mass of Jerusalem artichoke has significant fodder advantages. In Siberian conditions, the nutritional value of 100 kg of green mass is 20-25 feed units. This is 1.5-2 times higher than the nutritional value of sunflower green mass. 1 kg of tubers contains 0.23-0.29 feed units.
The aerial part of the plant and tubers provide 200-300 centners of feed units per 1 hectare and 12-16 centners/ha of digestible protein. Jerusalem artichoke exceeds corn, annual and perennial grasses, potatoes by 2.9-7.9 times in terms of feed units, and 1.6-5.9 times in digestible protein. For the conditions of Siberia, this factor becomes even more important, when in April-June stocks of succulent fodder run out and there is no fresh greenery, then tubers from storage or spring digging provide an excellent food base.
In terms of nutritional value, Jerusalem artichoke is also superior to flowering clover and corn. Animals eat vegetables more readily than other herbal crops, not only fresh, but also in the form of silage and haylage. At the same time, their weight gain and productivity are significantly higher than with conventional feeding. Green mass can be fed to livestock and fresh. Jerusalem artichoke leaves have 2 times more protein than stems (especially in July-August). It is possible to fatten pigs exclusively with Jerusalem artichoke leaves (German practice), to which meal and reverse are partially added.

Milk yield per cow of 300 kg with a milk fat content of 4% is obtained by feeding silage from the green mass of Jerusalem artichoke. Green mass of multivitamin (carotene, ascorbic acid, riboflavin, nicotinic acid, etc.). Jerusalem artichoke tubers play a special role in livestock feeding. The inclusion of 10-15 kg of tubers in the diet of cows already on the 6th day increases milk yield by 4-5 kg ​​per day, and feeding them to young animals significantly increases weight gain. Tubers are most valuable in the spring, when there are not enough vitamins. If sprouted potatoes contain solanine harmful to the body, then Jerusalem artichoke tubers, on the contrary, in the spring contain biologically active substances and protein that stimulate the milk production of cows, ewes, sows and chicken egg production. Tubers are fed to poultry fresh, as well as steamed and ensiled.
Jerusalem artichoke is an indispensable crop in sheep breeding. Grazing pigs on Jerusalem artichoke plantations makes it possible to almost completely exclude other types of feed from the diet. Feeding piglets with tubers increases weight gain by 20-30%, and when fattening pigs, fat improves. For winter feeding, tubers are prepared from tubers (tubers + alfalfa flour 10%).
For green top dressing, the plant is of great value in fur farms, where hares, deer and other wild animals willingly eat leaves and stems, and wild boars eat tubers well in autumn. In the hunting farms of Siberia, Jerusalem artichoke is planted along the edge of forests, where, as it grows, it creates impenetrable thickets, which are not only a good food base for wild animals, but also serve as a reliable protection against poachers.
The high nutritional value of Jerusalem artichoke allows it to be used in the form of silage as a good feed for all farm animals. The presence of a large amount of sugars in the stems of plants (up to 25-30% of dry matter) determines their easy silage. Humidity of Jerusalem artichoke silage is in the range of 60-75%.
Green mass for silage is harvested in the 1st decade of September (depending on weather conditions) before the onset of frost. For less loss of green mass, it is advisable to use the forage harvester KS-1.8 "Whirlwind" (losses of 1.3-2.7%) and KPI with a corn header. Silage is carried out in trenches. The choice of trench type is determined by local conditions, but its capacity must be at least 500 tons (width 6-9 meters). Bookmark technology like corn. A good effect is the addition of grain straw to the laid mass (up to 50%).
Jerusalem artichoke silage has less fiber and more digestible protein than corn and sunflower silage. As a rule, silage is of high quality, it accumulates up to 1.5% lactic acid, which is at least 50% of the total amount of acids. In the process of ensiling, the pH decreases to 3.9-4.2. Due to the high content of solids (25-30%), Jerusalem artichoke silage, unlike corn, is not acidified. It retains almost all nutrients and quite a lot of vitamins. The content of carotene reaches 30-50 mg per 1 kg of feed.
Silage from green mass of Jerusalem artichoke is well stored, and animals willingly eat it after a short period of accustoming. 100 kg of silage contains 18-25 feed units and up to 2 kg of digestible protein, and the energy capacity of 1 kg of silage reaches 820 kcal. This is much higher than that of silage from other plants. Combined silage (Jerusalem artichoke + beet leaves + grass + corn stalks and leaves + concentrated feed) gives good results in animal feeding.
Green mass can serve as a good raw material for harvesting herbal flour. With the right technology in herbal flour, the best preservation of nutrients is ensured. For the preparation of 1 quintal of herbal flour, an average of 4-5 quintals of green mass with a moisture content of 75% is consumed. In terms of nutritional value, herbal flour is not inferior to many grain concentrates and surpasses them in terms of usefulness, content of protein, minerals, and vitamins. The nutritional value of 1 kg of Jerusalem artichoke flour is about 0.7-0.9 feed units, protein content - 16-25%, fiber - no more than 20%, carotene 60-130 mg / kg.
INDUSTRIAL PROCESSING OF TOPINAMBUR

The yield of commercial fodder yeast on the hydrolyzate from leaves and stems averages 160-170% of the amount of reducing substances used, while 1 ha of arable land will give 5-6 times more fodder protein than oats or other crops (Table 2).

Depending on the variety of Jerusalem artichoke used, 2-5 tons of ethyl alcohol can be obtained from 1 ha of the above-ground part, which can be an energy source like biogas. It is believed that the green mass and tubers of Jerusalem artichoke are a very cheap raw material for the production of ethanol and biogas (Table 3).

Anaerobic hydrolysis showed that 480-680 liters of biogas per 1 kg of organic material with a methane content of 50-55% can be obtained from fresh or ensiled vegetable raw materials of Jerusalem artichoke, while 1 ha of crops can provide an output of 5000-6000 m3 of biogas.

In 1990 - 92 years. in Russia, specialists in the pulp and paper industry tested a method for pulping pulp from the aerial part of Jerusalem artichoke, followed by the production of cardboard and high-quality paper. A very important aspect in this case turned out to be that pulping can be carried out with a significantly lower consumption of chemical reagents and a decrease in environmental pollution.
The processing of Jerusalem artichoke tubers has a fairly wide range and the authors do not pretend to complete coverage of this issue. We will try to point out the most promising, economically feasible and technologically feasible processing methods.
In 1988 - 2002 the method of obtaining a dry product (powder, flour, concentrate) from Jerusalem artichoke tubers turned out to be the most popular. According to preliminary estimates, in 2002 more than 300 tons of powder will be produced and used in Russia. Due to the fact that the beginning of the primary industrial processing of Jerusalem artichoke was laid by enthusiasts who do not own sufficient financial capital during the absence of a market for this product and for a number of other reasons, Jerusalem artichoke powder turned out to be the first and most voluminous in terms of output.

Almost immediately, various methods for obtaining a dry product were worked out: cryogenic, freeze-drying, leophilic and thermal drying. In the initial period of work, the powder of the highest quality in terms of biochemical parameters was obtained using cryogenic and sublimation technologies, but the price of the finished product was several times higher than that obtained by the thermal method.
In the process of testing the thermal method of drying by conveyor, chamber, rack type, with the modification of the use of infrared (IR) emitters in drying cabinets ("Dry", "Universal", etc.), it was possible to find the parameters under which the final product was of sufficiently good quality and according to price acceptable to the market. And at present, already in a number of regions of Russia (Moscow region, Irkutsk, Adygea, Tver province), small enterprises using this technology are successfully operating.
For industrial volumes on existing technological lines, the most studied and proven process is the process of obtaining ethyl alcohol from Jerusalem artichoke. On an industrial scale, this process has been used in different years in France, Germany, Russia, Poland, the USA and Japan. Moreover, in France and Brazil, Jerusalem artichoke tubers represent a significant part of the total raw material used in the alcohol industry. In Germany, in some provinces, a network of small distilleries has also been created, working on local Jerusalem artichoke raw materials. In our country, for the first time, production experiments on the use of Jerusalem artichoke tubers for the production of alcohol were carried out back in the early 30s.
Recently there has been renewed interest in the production of alcohol from Jerusalem artichoke, as the culture is a good source of fermentable sugars. It is important to note that the conversion efficiency of carbohydrates is 80-95%. At the same time, the average yield of alcohol from tubers is 7-8 l / c (in some cases up to 10 l), which, in turn, exceeds the yield of alcohol by 1.5-3.5 times when processing sugar beets, potatoes, wheat. Also, the cost of 1 liter of alcohol from Jerusalem artichoke is lower than from potatoes or grain due to high yields and lower production costs. So, for example, even with a relatively high grain yield of 30 centners per hectare, grain production from 1 hectare can provide no more than 650 liters of alcohol, while a good harvest of Jerusalem artichoke tubers at 300 centners per hectare can produce at least 2500 liters of alcohol. In other words, the yield of alcohol from tubers is 5-7 t/ha.

For the distillation of alcohol, not only tubers can be used, but also the aerial mass of Jerusalem artichoke, rich in carbohydrate-reducing, which gives an alcohol yield of 3-4 t/ha, i.e. 1 ha of Jerusalem artichoke crops will provide 10 tons of alcohol.

The stillage remaining after the distillation of ethanol also has consumer value. When processing whole tubers or puree, stillage contains residual sugars, mineral salts and proteins. It has a very high content of digestible protein (over 90% of the total) and has a high nutritional value as a feed. The composition of the stillage obtained after the microbial conversion of the juice depends on the extraction method and the conditions for its implementation. With diffusion or pressure extraction, most of the protein from the tubers remains in the pulp, which is the main by-product and can be used as feed.

An energy analysis of the production of fuel ethanol on a farm scale (3800 tons per year) shows that the total energy balance (the ratio of energy received to energy spent) is positive (i.e., greater than 1). This ratio can easily be increased by a factor of 3.5 by utilizing all by-products.

In addition to the production of ethanol, one of the promising and really in demand in the coming years will be the production of fructose-glucose syrups, since approximately 60 - 70% of the dry matter of Jerusalem artichoke consists of fructose. The total sugar yield of Jerusalem artichoke tubers significantly exceeds the yield of sugar from sugar beet, sugar cane and sugar sorghum. So from 100 kg of raw Jerusalem artichoke tubers, 8-10 kg of sugars can be extracted, while from sugar beet - 4-6 kg.

Fructose-glucose syrups can completely replace sugar (sucrose) in the production of fruit juices and drinks. In Russia, a technology has been developed and tested for producing kvass based on FGS from Jerusalem artichoke, which has a reduced calorie content and which can be recommended for people suffering from obesity and diabetes.

Experts from many countries of the world consider the production of fructose syrups to be revolutionary advances in food technology, since the use of fructose in the food industry will make it possible to halve the total consumption of sugar (sucrose) and obtain low-calorie foods.

This is due to the fact that fructose is not inferior to sucrose and glucose in its properties, and surpasses them in sweetness and physiological action. The metabolism of fructose, unlike glucose in the human body, occurs according to a different mechanism, which allows it to be consumed in moderation even by patients with diabetes mellitus at the rate of 1 g / kg of weight. Of great importance is the use of fructose in the diet of obese people suffering from glucose and galactose intolerance.

Due to these advantages, fruit sugar is becoming increasingly popular in many countries, gradually replacing beet (or cane) sugar in the production of preventive nutrition products for healthy people.

In developed countries (Japan, USA, France, etc.), sugary substances used up to 80 - 85% are fructose. In Russia and the CIS countries, the share of fructose (according to the most optimistic estimates) is no more than 10%. The segment of the market for the production of crystalline fructose and FGS is clearly visible, especially taking into account the fact that 1 hectare of plantings of Jerusalem artichoke can provide 6-12 tons of sugary products.

Crystalline fructose and FGS can be obtained by aqueous, acid or alkaline hydrolysis, enzymatic and disintegration methods, ultrafiltration (membrane technologies) and also through direct mechanical pressing on belt, screw and pack presses. All of them can be applied, depending on the possibilities, volumes and quality of products.

USE OF TOPINAMBUR IN THE FOOD INDUSTRY

In recent years, Jerusalem artichoke products - powder, syrup, puree and paste - have been introduced in the food industry to increase the biological value of flour and confectionery products.
Known technologies for producing Jerusalem artichoke puree, pastes, flour, concentrates, syrups, powders, which are added to bread, cookies, muffins, buns, pasta, noodles.

Jerusalem artichoke tubers are used to produce low-calorie (1.24 cal/g) low-fat (less than 1%) flour used as a bulk for pasta or bakery products. The content of Jerusalem artichoke flour in bread and confectionery (cakes) products can reach 10%. In this case, it is necessary to strictly observe the ratio of moisture, sugar and yeast in flour.
Well-established technologies for baking bread, cookies and gingerbread recommend adding syrup and puree up to 20%, paste - up to 10%, and powder - 5-10% by weight of flour. The addition of products from Jerusalem artichoke to the dough enhances its airiness, quick rise and retention of shape, gives the product a pleasant taste and low calorie content.
According to Tsyganova T.B. and Guseva D.A. (1998) the addition of 1 - 3% Jerusalem artichoke to flour for baking bread reduces the mass of wet and dry gluten, increases the porosity of bread and improves the rheological properties of the crumb. At the same time, the glycemic index of finished bread decreases, which is important for patients with diabetes and obesity.
In Novosibirsk, an unusual variety of bread "Solnyshko" was created, which, along with flour, bran, yeast, salt, fats and water, includes Jerusalem artichoke.
A patented process for the manufacture of bakery and flour confectionery products containing Jerusalem artichoke, based on steaming Jerusalem artichoke, making puree from heat-treated material and mixing this puree with flour to form a dough. The resulting dough can then be processed into bread, small baked goods, pizza, biscuits, pasta, etc. using traditional methods. The baking properties of the dough prepared by this method are superior to those of the dough obtained using Jerusalem artichoke flour.
Jerusalem artichoke puree can be preserved (for example, by freezing or drying) alone or in combination with bread flour. The high content of fructose and inulin in Jerusalem artichoke, which do not require insulin to be broken down, makes these products suitable for the nutrition of people with diabetes.
A known method of obtaining low-calorie noodles with the addition of Jerusalem artichoke. Flour from Jerusalem artichoke and durum wheat was mixed in different ratios, with the content of powder from Jerusalem artichoke in the flour up to 25%, good quality noodles were obtained, not inferior in quality to noodles obtained only from durum wheat flour. By adding sodium alginate to flour containing 30% Jerusalem artichoke powder, noodles with increased lightness and good culinary properties were obtained, not differing in properties from durum wheat flour noodles.
The dough made from flour with Jerusalem artichoke had higher binding and elastic properties and reduced hardness and stickiness compared to the dough made from durum wheat flour. The addition of sodium alginate increased the stickiness and binding properties of the dough with Jerusalem artichoke. At the same time, the binding properties of the noodles increased with an increase in the content of Jerusalem artichoke powder in the flour. There were no significant differences in taste, smell, color and texture of the finished noodles made from Jerusalem artichoke flour.
Delicious Jerusalem artichoke pasta is produced by the Research Institute of the Bread Industry (the product contains 10% Jerusalem artichoke powder) / For several years, wheat loaves "Moscow" with Jerusalem artichoke have been popular (LLC "Malysh Torg", 000 "Medicine and Health" - Moscow Region) , "Doctorskie" crispbreads produced by "Hercules" company (St. Petersburg), "Healthy" cracker with Jerusalem artichoke from GUP "Kreker" company (Moscow), "Crispy bran" wheat with Jerusalem artichoke (000 "Dietmarka", Penza), CJSC " Azart (St. Petersburg) produces sweets with Jerusalem artichoke, and these are only the first "swallows" in the system for the production of products in industrial volumes based on Jerusalem artichoke.
Jerusalem artichoke tubers can also be successfully used in the canning industry.
For the uninterrupted operation of canning factories operating on fruit and vegetable raw materials, the correct selection of individual varieties of vegetables and fruits that ripen at different times of the year is of great importance. In particular, of no small importance is the introduction of new varieties of vegetables and fruits, the technical ripeness of which occurs in early spring or late autumn, i.e. during the period of the least loading of canning enterprises with raw materials.
Jerusalem artichoke tubers, as you know, reach ripeness in late autumn, for example, in the North Caucasus and Ukraine - October 15-20, in the central black earth regions and in a number of regions of the northern non-chernozem zone - October 1-5. But in fact, the growth of tubers also continues in November and even later. Such a discrepancy between the ripening dates of Jerusalem artichoke and other vegetables used for canning provides the possibility of additional loading of fruit and vegetable canning enterprises and contributes to lengthening the production season in autumn by 2-2.5 months.
The number of tubers needed for processing during the autumn production period is dug out of the ground just before the onset of stable frosty weather.
Jerusalem artichoke tubers overwintered in the field, if used as a raw material for the canning industry, can lengthen the production season in the early spring by 1-1.5 months, without requiring any special facilities for storing this raw material until spring.
Another valuable quality of Jerusalem artichoke, which is important for the canning industry, is the frost resistance of its tubers. Tubers frozen during wintering in the field in the spring after thawing do not lose their nutritional or technical qualities, just as they do not lose their vitality if they are used for further reproduction.
For mass production at canning factories, the following types of canned Jerusalem artichoke tubers are recommended: Jerusalem artichoke caviar with tomato filling, Jerusalem artichoke and carrot caviar with tomato filling, Jerusalem artichoke and fruit jam, Jerusalem artichoke puree.
The recipe for canned vegetable salads based on Jerusalem artichoke "Krasnodar" - with the addition of beets, carrots and greens, "Angelina" - with the addition of carrots and apples, "Spring" - with the addition of sauerkraut, frozen green peas and greens. The recipe bookmark of Jerusalem artichoke was 40 - 50%.
For the past three or four years, enthusiasts and thinking professionals have continued to look for ways to get healthy food using Jerusalem artichoke. For example, the Research Institute of the Meat Industry has developed recipes for canned food, including those for children, and they are actively searching for new multifunctional food compositions. The Scientific Research Institute of the Dairy Industry has developed new products with the addition of Jerusalem artichoke. And despite the problems of insufficient funding, work is increasingly being carried out to develop recipes for food products with the addition of Jerusalem artichoke, pilot batches are being developed, regulatory and technical documentation is being developed, and a sales market is being prepared.

They are rich in easily digestible carbohydrates, contain vitamins and are readily eaten by all kinds of animals.
One of these plants is Jerusalem artichoke. Jerusalem artichoke tubers are mainly used for feed for livestock, pigs and horses, as well as for sugar and alcohol production. They winter well in the ground, so they are used for feed in April, releasing pigs for sowing, they pull tubers out of the ground, or they dig up tubers and feed them from troughs.
Jerusalem artichoke has a well-developed root system, penetrates deep into the soil, with a very large absorbent surface, due to which it uses soil nutrients better than other plants. Fairly drought tolerant. It gives high yields on fertile soils, however, it grows better than other plants on sandy and sandy soils. The stems and leaves of Jerusalem artichoke remain green until late autumn. They are not inferior in nutritional value to sunflower and are used for silage. The harvest of stems can be obtained from 150 - 250 centners per 1 hectare. The stems are mowed at a height of 15 - 20 cm and ensiled at the end of October; if you mow earlier, it will reduce the yield of tubers.
Jerusalem artichoke sowing is placed near a pig farm, on a plot that is not included in the crop rotation.
Jerusalem artichoke is planted in early spring, by autumn plowing, or in late autumn, under a plow or a shovel. Tubers are planted at a depth of 6–10 cm with a row spacing of 0.70–1.0 m and in a row of 0.50–0.35 m. On light sandy soils, the tubers are planted deeper, on heavy soils, smaller. 12 centners of tubers with an average weight of 40–50 g are planted per 1 ha. Sowing is harrowed in 1–2 tracks.
In dry weather, sowing is rolled with a ringed or smooth roller and harrowed with light harrows in one track. The aisles are periodically loosened, processing 2-3 times over the summer.
The following year, after harvesting or using the crop of tubers in the bud, the area from under the Jerusalem artichoke is plowed to a depth of 20–22 cm and harrowed. From the small tubers left in the ground, new shoots grow in the spring, thanks to which Jerusalem artichoke can grow in one place for 10 or more years. To prevent a decrease in the yield of Jerusalem artichoke, in the 2nd - 3rd year, before plowing, manure is applied at 20 tons or mineral fertilizers at the rate of 40 - 50 kg of nitrogen, 15 - 20 kg of phosphoric acid and 50 - 70 kg of potassium oxide.
The most common varieties with red and white tubers. Red-tuberous varieties are richer in protein and better preserved. White varieties (for example, Kyiv) are more productive.

If you work in the field of agriculture, then there is a high probability that you need belt conveyors belt conveyors. You can contact the company "Agrotechmash" and choose a conveyor that is right for you.

Jerusalem artichoke(Helianthus tuberosus L.) and Jerusalem artichoke(Helianthus tuberosusx H. annuus) (ground pear).

The tubers of these crops contain 25...30% dry matter, which is 30...40% represented by inulin. They can serve as the earliest fresh feed for pigs grazed in the spring on earthen pear plantations. The tubers can also be ensiled. The nutritional value of tubers is about the same as that of potato tubers. Ground pear is cultivated mainly to obtain green mass, in which 25 ... 30% of dry matter is sugar. It is fed fresh and made into silage. The fresh green mass of an earthen pear is eaten better than the green mass of sunflower, but animals must first be accustomed to it.

In hunting farms plantations of ground pear are planted to feed wild animals.

The height of the earthen pear stems reaches 2 ... 4 m. Many baskets form on them. Baskets are small (up to 10 cm in diameter), with yellow marginal flowers. Leaves and stems with stiff hairs. Ground pear tubers, unlike potato tubers, do not have a cork layer, therefore, after digging, they quickly wither and are poorly stored. Eyes rise above the surface of the tubers. On mature tubers, noticeable traces of knots remain. The color of the tubers is from white to dark red, the mass of the tuber is 10 ... 100 g. Each plant forms 20 ... 70 tubers. The tubers are located more compactly in the soil near the Jerusalem artichoke, which contributes to their more complete harvesting, reducing the risk of clogging the fields with earthen pears. Jerusalem artichoke tubers are well preserved in the soil in winter, so they are usually dug up for planting in the spring, plowing the field to a depth of 15-18 cm.

Ground pear is grown everywhere, but in small areas. Productivity in different regions ranges from 20 to 50 tons (sometimes up to 80) of green mass per 1 ha, tubers - from 5 to 20 tons/ha.

Ground pear prefers light soils. Seedlings tolerate frosts down to -3 ... -4 ° C, adult plants - up to -4 ... -6 ° C. It is grown in non-crop areas, since up to 30% of tubers remain in the soil after spring harvesting, ensuring the renewal of the plantation. The plantation maintains high productivity for 8-10 years. When its productivity begins to decline, the plants are destroyed. This is achieved by plowing the plantation, growing annual mixtures for 2 consecutive years, and using herbicides. Earth pear can be placed in crop rotation not earlier than 4…5 years after sunflower.

Pear tubers are planted with potato planters with row spacings of 60 and 70 cm, 7–10 days earlier than potatoes, when the soil warms up to a temperature of 6–7 °C. The planting rate is 40...60 thousand tubers per 1 ha, or 0.6...2 t/ha (more than the planting rate on fertile soils). If the tubers are wilted before planting, they are placed in water for 1 ... 1.5 days. You can cut the tubers into 2 ... 3 parts. The depth of planting tubers on heavy soils is 4 ... 5 cm, on light soils - 6 ... 8 cm. In the southern regions, planting can also be carried out in autumn.

From planting to germination, 13 ... 43 days pass. Spend 2...3 pre-emergence harrowing, one post-emergence harrowing. At a plant height of 10 ... 15 cm, inter-row processing is carried out, at a height of 30 ... 40 cm - hilling. An increase in branching and foliage of plants is facilitated by chasing. After harvesting the tubers, the renewal of the plantation is ensured if at least 8 ... 10 tubers remain in the soil per 1 m 2. Usually from the third year thickening of plantations begins, during this period, when the plants reach a height of 10 ... 12 cm, a cultivator with lancet and razor paws cuts between rows. This should be done in dry weather. Future rows are marked by cutting ridges after harvesting. On the plantation, you can also sow a pea-and-oat mixture (about 120 kg of seeds per 1 ha).

Earth pear plants are harvested for silage and green fodder only on a high cut after the formation of tubers, but before the onset of frost, in the northwestern region - at the end of September, to the north - at the end of August - beginning of September.

Jerusalem artichoke varieties: Vylgortsky, Interest, Nakhodka, Skorospelka; Jerusalem artichoke (hybrid of Jerusalem artichoke and sunflower): VIR news.

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In addition to dry food, chickens also need fresh green herbs, which are a natural source of almost all the vitamins necessary for birds. Nevertheless, not all plants are favorable for the health of birds. Therefore, any poultry farmer needs to understand herbs, their types and characteristics, so that feeding and walking birds will only benefit them.

Useful properties of grass for chickens

Juicy green fodder has a positive effect on the health of birds, which is expressed, in particular, in bright egg yolk color.

In the warm season, in addition to fodder carrots, beets, Jerusalem artichoke and other popular garden plants, it is worth giving chickens fresh green grass, or providing them with free access to it.

Important! In summer, the daily rate of herbs in the diet of chickens can reach 50%, and some poultry farmers increase it to 60%.

However, the benefits of a particular species for poultry can be different, so poultry farmers recommend that you carefully study the vegetation in.

Herbs to give to chickens

In addition to the vegetation already mentioned, there are many others that not only can, but also need to be fed to chickens for their well-being and high productivity.

The special "goodies" that grow in the wild include:

Chickens will not refuse vegetable crops and their leaves. These include:

If you are sure that only useful herbs grow on the site, then you can safely release chickens, they themselves will find their favorite vegetation.

Herbs that are strictly prohibited

Despite the opinion of some poultry farmers, you should not trust the choice of grass only to the chicken. The statement that the birds themselves know about the benefits or harms of this or that vegetation is very exaggerated - birds often peck at plants that are poisonous to them. As we have said, before walking chickens, you should carefully examine the site.

It should not have:

All these plants, to one degree or another, affect the well-being of the bird, and if some simply cause an upset stomach, then others may well provoke the death of birds.

Did you know? , or "night blindness", has nothing to do with chickens, nor with the real disease of that name. Simply, if you rub your eyes after contact with its juice, they will immediately turn red and begin to water. In some villages, they still considerthis yellow flower dangerous forchickens, which is not surprising, given its poisonous properties.In fact, it is harmless topoultry.

Feeding "babies"

Like human children, little chickens do not have proper immunity, so external adverse factors may well cause the development of any disease. To protect young livestock, it is very important to monitor the nutrition of the "kids", in particular when choosing greens.

At what age can you feed greens

As a rule, experienced poultry farmers introduce it closer to the end of the first week of their life (for example, from the fifth day), but there are also farmers who declare the possibility of feeding “babies” from the first day after birth. When choosing the right power scheme, it is important to focus on the following greens per day:

• age 0-5 days - 1 g per day per chicken;
• 6-10 days - 3 g;
• 11-20 days - 7 g;
• 21-30 days - 10 g;
• 31-40 days -15 g;
• 41-50 days - 17 years

Of course, all the greens intended for the chickens must be pre-washed and finely chopped so that the fragile stomach can digest it well. As an additional treatment, you can pour boiling water over the grass. It is desirable to carry out all preparatory measures before the direct feeding of young animals.

Important!The longer the cut grass lies in the attic, the less vitamins will remain in it, therefore, when feeding chickens, it is important to give only freshly cut greens, adding to or pouring into the feeders separately.

What greens can be fed to chickens

From a very early age, little chickens eat very well. They also love dandelion, lettuce, green onions, clover, plantain. All these plants, in addition to the pleasant taste for birds, have a number of useful properties - from improving digestion to strengthening the body's defenses and saturating it with protein (it is contained in sufficient quantities in clover).
So that the chicks that appeared in winter do not suffer from vitamin deficiency, it is desirable harvest grass since summer, tying the collected greens into bundles and hanging them in a dry, ventilated room for further drying. In winter, dried greens are crushed and mixed into wet mixers.

Pine needles as medicine for chickens

For novice poultry farmers, using needles to feed chickens may seem like a bad idea, but in fact, spruce needles will bring considerable benefits to birds, as long as they are cooked correctly.

It contains many useful and nutritious substances. Quantity per 1 kg:

• carotene - 60-130 mg;
• vitamin C - 3000 mg;
• vitamin K - 20 mg;
• vitamin B2 - 5 mg.

Spruce needles are slightly less useful, since the components are distributed in the following ratio:

• carotene - 50-120 mg;
• vitamin C - 2500 mg;
• vitamin K - 12 mg;
• vitamin B2 - 5 mg.

How to properly prepare pine needles

Pine or spruce needles are eaten by any farm animal with pleasure, although young hens and chickens do not immediately recognize it. Birds are given needles both dry and fresh, but in each of these cases the workpiece has the same features:

1. After cutting pine branches, they must be placed in a warm, dry room on racks made of metal mesh. Under the structure, you can spread oilcloth or cellophane, so that after a few days it will be easier to collect crumbled needles.
2. Both pine and spruce needles are harvested from November to mid-March, since it is at this time that it contains the least essential oils.
3. The collected needles are usually crushed and poured into glass containers, tightly closing them with lids.

Did you know? The marsh pine is considered the record holder for the length of the needles, because its needles can reach 45 cm in length.

How to cook "healing" food

Chickens are more likely to eat needles if they are pre-grind. For these purposes, use a coffee grinder (if we are talking about pre-cut spruce branches with needles) or pass through a mechanical meat grinder (it is more suitable for grinding pine branches). In addition, cut branches can be placed on a baking sheet and sent to the oven for half an hour so that the needles crumble faster.

Ground pear is an excellent fodder crop. It is not only possible, but also necessary to be used as animal feed. It contains a large amount of amino acids, vitamins, protein, fiber. This plant is eaten with pleasure:

• Domestic bird;
• rabbits;
• small cattle;
• horses;
• cattle;
• pigs;
• guinea pigs, hamsters.

Here are some examples of why you should use ground pear in the diet of animals:

1. Animals that are fed feed with the addition of this plant feel much better and do not need antibiotics in case of illness.
2. Ground pear increases the weight of animals if they are raised for slaughter. At the same time, this does not affect the taste of meat in any way.
3. With the help of fruits, you can increase the amount of milk received from a cow. Its fat content and protein content in it also increases several times.
4. Poultry begins to lay better, eggs become richer in taste.

This is a very necessary and useful plant in agriculture. In addition, it always gives a great harvest.

Attention! Forcibly feed animals with an earthen pear is not worth it. Pay attention to their taste preferences.

What part of the plant is used for food?

The ground pear is a unique fodder crop. Animals are happy to eat juicy and green stems, leaves, crunchy watery tubers. Greens can also be used for silage.

Note to farmers: cows and pigs need only about five kg of tubers per day and you will immediately notice that the milk yield of cows has increased and sow's milk production too.

Fruits can feed animals at least all year round, if you leave the plant in the ground for the winter and dig them out as needed. The plant is frost-resistant and tolerates even the most severe cold.

What to give chickens (poultry)?

The main part of bird food in summer is greens. Chickens eat fresh leaves very well. In autumn, tubers can already be included in the diet. They should be crushed well enough before feeding the birds. The approximate volume per individual is about 200 grams per day.

Chickens that eat ground pear begin to lay better. Eggs become tastier and richer in color. If you dry the leaves, then in winter you can delight your pet birds.

The plant should be introduced into the diet of the animal gradually, to avoid indigestion!

How to feed rabbits?

For rabbits, both the greens of the earthen pear and hers are suitable. They especially like to eat fresh stems. But for the winter you can prepare hay and silage. The thick stems of the plant help the rabbits grind down their teeth.

In winter, earth pear is a source of energy. It is also useful to give rabbits its tubers if you are raising animals for meat. The plant well increases body weight. If the female rabbit feeds her offspring, Jerusalem artichoke will provide more milk for the rabbits.

What is suitable for goats and sheep?

Goats and sheep eat both the greens of the plant and its tubers. It is not recommended to give dirty fruits. They should be cleaned of dirt and cut into small pieces.

Jerusalem artichoke tubers can be given both raw and boiled. In winter, you can feed the dried stems of the plant. The presence of Jerusalem artichoke in the diet of the animal will ensure its high productivity and health.

What to feed the pigs?

Pigs are hardy animals. They eat both greens and tubers. From time to time they can be offered boiled Jerusalem artichoke, during cooking, it does not lose its useful qualities. If you decide to feed animals in the winter, then you definitely can’t do without an earthen pear. An increase in animal weight occurs by 30%.

For a sow, for example, 4-5 tubers are enough and the piglets will receive more mother's milk. Jerusalem artichoke can be cut into small pieces for pigs, or in autumn they can be released on a plot of land where an earthen pear grows. They will get their own food.

What to add to hamster food?

Hamsters, guinea pigs and other small herbivorous pets are happy to absorb Jerusalem artichoke greens. The animal receives all the necessary vitamins and minerals. It is enough just once a week to add greens to the diet. You can dry the stems for the winter.

Do not be afraid and introduce new foods into the diet of the animal. will only benefit your pets and livestock. The main rule is not to overfeed. After all, Jerusalem artichoke is a very satisfying plant. It requires at least two times less compared to the volume of conventional feeding. For example. If a fattening cow eats about 30 kg of hay, then only 15 kg of Jerusalem artichoke will be enough.

The ground pear is unmatched when viewed as a forage in early spring. When ordinary grass has not yet grown, and Jerusalem artichoke tubers in the ground are ready for use. For those who keep livestock, it is simply necessary to have this plant on their site, at least as a safety option. Jerusalem artichoke is a high-carbohydrate feed, an additive to the basic diet of both cattle and small pets.

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