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Reasons for the fermentation of crop straw
Crop straws are typically tough and fibrous, making them difficult for animals to chew and digest. Their low palatability and poor nutritional value often result in reduced feed intake, which can negatively impact animal growth and productivity. Freshly harvested wheat and rice straw, as well as dried crop residues, tend to have high levels of cellulose but low concentrations of protein and soluble sugars. Feeding these raw straws directly to cattle or sheep may lead to inefficient use of resources and lower farm profitability.
To improve the quality and usability of crop straws, fermentation is an effective solution. By adding microbial inoculants, the straws can be transformed through biological processes into a more digestible, soft, and aromatic feed. This not only enhances the texture and smell of the material but also increases its nutritional value, making it more suitable for livestock consumption.
The Jinbao straw fermentation agent developed by Beijing Huaxia Kangyuan Science and Technology Co., Ltd. has proven to be highly effective in promoting the bio-fermentation of crop straws. Farmers have widely adopted this product due to its ability to improve feed quality and reduce feeding costs. Using such a starter not only helps increase soil nutrients but also supports sustainable farming practices by maximizing resource utilization. It's a practical and environmentally friendly project that deserves broader application and promotion.