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Straw Feed Fermentation Technology Tips
Here are the key technical points to consider when fermenting straw feed:
1. **Chopping or Rubbing the Straw**: For cattle, the straw should be cut into pieces of 5cm to 8cm in length, while for sheep, it should be 3cm to 5cm long, or alternatively, rubbed to break it down. This step is crucial as it affects how well the straw is layered and compacted in the fermentation pit, as well as the quality of secondary fermentation after the pit is opened.
2. **Mixing**: To ensure a successful fermentation process, it's important to mix the starter culture (such as golden baby starter) evenly with the straw feed. For better results, you can use a gradual dilution method, which helps distribute the microorganisms more effectively throughout the material.
3. **Adjusting Moisture Content**: The moisture level of the straw should be adjusted to around 70%. This is ideal for yeast and lactic acid bacteria activity, which are essential for proper fermentation. Too much or too little moisture can significantly impact the outcome of the process.
4. **Leveling and Compacting**: Both leveling and compaction are important to maintain an anaerobic environment inside the fermentation pit. Proper compaction helps preserve the anaerobic conditions, making it easier to take layers out after opening the pit and reducing the risk of aerobic fermentation, which can lead to spoilage.
5. **Sealing the Pit**: It’s vital to seal the fermentation pit properly during the entire fermentation period to prevent air from entering. Air exposure can reduce the quality of the fermented feed. After each feeding session, cover the surface of the material with a layer of plastic film to minimize its contact with air and prevent unwanted secondary fermentation.
For more detailed information or specific guidance, feel free to visit our website or reach out to us directly. Our team is always here to help you achieve the best results in your straw feed fermentation process.
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