Fermentation feed can significantly improve feed utilization. With the adjustment of planting structures, large-scale breeding has become a dominant practice in agriculture. Livestock feeding has shifted from traditional roughage to more concentrated feeds such as corn, barley, sorghum, beans, potatoes, wheat bran, and oil cakes. While these concentrates are rich in nutrients, they often come with complex structures, seed coats, or shells, making them difficult for animals to digest. Additionally, certain ingredients in these concentrates—like tannins—can hinder nutrient absorption. Other anti-nutritional factors, such as trypsin inhibitors and prothrombin activators, further reduce the efficiency of digestion.
To address this issue, fermenting the concentrate before feeding can greatly enhance nutrient availability. This process breaks down complex compounds, reduces anti-nutritional factors, and improves the overall digestibility of the feed. The following section outlines the fermentation method.
One of the most common techniques used in pig and cattle farming is the fermentation of concentrate feed. By using professional feed starters—which contain beneficial microbes—farmers can initiate the fermentation process under controlled temperature, humidity, and oxygen conditions. These microbes break down carbohydrates, producing lactic acid, acetic acid, and ethanol, resulting in a slightly acidic, aromatic fermented feed.
After fermentation, the feed becomes more palatable, easier to digest, and richer in crude protein and vitamin B content. It also helps stimulate appetite, improve animal health, and support better reproductive performance. This method not only enhances feed efficiency but also promotes sustainable and cost-effective livestock management.
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