Feed Starter: Overcome the Palatability Bottleneck!
Many roughages often face a dilemma between being "useful" or "useless." They are either not used at all or used in a way that leads to unsatisfactory results. For example, materials like wheat bran, corn cobs, straw, distillers' grains, cassava residues, sweet potato vines, peanut leaves, and livestock manure—some cannot be fed directly, while others are unsuitable due to harmful substances or toxins. Through years of practice, it has been proven that using microorganisms is the most cost-effective and efficient solution. By crushing or shredding these materials and inoculating them with Gemba Type 2 feed fermentation strains, they can be transformed into biological feeds with an aromatic smell, mild acidity, and sweetness, which can be stored for long periods. When combined with scientific feeding methods, this approach not only improves animals’ adaptability to biological feeds but also significantly helps in saving grain, offering both economic and ecological benefits.The functional bacteria in lactic acid bacteria, along with their intermediate metabolites and enzymes found in fermented additives, can break down lignin and fiber in roughage such as straw, vine plants, and grass powder into bacterial proteins and amino acids. During anaerobic fermentation, byproducts like lactic acid, acetic acid, beneficial bacteria, ethanol, and vitamins are produced. As a result, the crude feed is converted into a sweet, sour, soft, and highly palatable grain-like feed that is easy to digest and absorb. This type of feed can replace part of the fine feed, greatly reducing costs. When raising pigs, it's recommended to use coarsely fermented feeds in combination with conventional feeds, following the principle of raw food thick-feeding, less frequent feeding, and adjusting according to local temperature conditions. In hot summer months, the feed can be made thicker to meet the water needs of pigs. Feeding 4–5 times a day is ideal. In colder winters, thickening the feed helps prevent dilute food from filling the large intestine, which could lead to more urination and loss of body heat. Additionally, the amount of fermented coarse feed should be adjusted based on the pig’s appetite. Normally, it's best to follow the natural feeding behavior of pigs to avoid leftover food affecting their appetite. If feeding piglets, the fermented feed should be soaked in cold water for a few hours, then filtered to remove fine particles. A small amount of fried soybeans can be added to enhance the aroma and improve the flavor. The combination of the bean noodle scent and the fermented feed can effectively stimulate the piglets’ appetite. Coarser material can be used to feed older pigs along with a portion of concentrate. Adding ingredients rich in sugar, such as cooked mink skin, carrots, orange peels, or sugar-containing food scraps, to weaned piglets can significantly boost their daily weight gain while improving taste and flavor.
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