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Reasons for the fermentation of crop straw
Crop straws are generally tough and coarse, making them difficult for animals to chew and digest. Their palatability and nutritional value are usually low, especially when it comes to fresh wheat and rice straw, as well as dried straw, which tend to have high cellulose content and low levels of protein and soluble sugars. Feeding these types of straw directly to cattle and sheep can lead to reduced feed intake, which not only results in wasted raw materials but also negatively affects the animals’ growth and productivity.
To address this issue, straw fermentation is an effective method that involves using microbial inoculants to enhance the quality of crop straws. Through the action of microorganisms and enzymes, the straws are transformed into a soft, moist, and bulky feed with a pleasant sour and fragrant aroma. This process significantly improves the digestibility and nutritional value of the straw, making it more suitable for livestock feeding.
The Jinbao Straw Fermentation Agent developed by Beijing Huaxia Kangyuan Science and Technology Co., Ltd. has proven to be highly effective in improving the bio-fermentation of straw. It is widely favored by farmers due to its ability to enhance feed quality while reducing production costs. By using this starter, farmers can not only improve soil nutrient content but also promote the efficient use of agricultural resources. This sustainable and economically viable project is highly recommended for adoption and promotion in rural areas.