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**Straw Feed Fermentation Technology Tips**
Fermenting straw feed is an effective way to improve its nutritional value and digestibility for livestock. Here are the key technical points to ensure a successful fermentation process:
1. **Chopping or Rubbing Straw**:
For cattle, the straw should be cut into pieces of 5–8 cm in length, while for sheep, it should be 3–5 cm. Alternatively, rubbing the straw can also be used. This step affects how well the straw is packed and compacted in the silo, as well as the secondary fermentation that occurs once the silo is opened.
2. **Mixing**:
To achieve optimal fermentation results, it's important to mix the starter culture (such as golden baby starter) evenly with the straw. For better distribution, you can use a gradual dilution method. This ensures that the beneficial microorganisms are spread uniformly throughout the feed.
3. **Moisture Adjustment**:
The moisture content of the straw should be adjusted to around 70%. This level is ideal for yeast and lactic acid bacteria activity during fermentation. Too much or too little moisture can negatively affect the fermentation process.
4. **Leveling and Compaction**:
After adding the straw to the silo, it’s essential to level and compact it properly. These steps help maintain an anaerobic environment, which is crucial for efficient fermentation. Proper compaction also makes it easier to remove layers later and reduces the risk of aerobic fermentation, which can lead to spoilage.
5. **Sealing**:
During the fermentation period, it's vital to keep air out. Airtight sealing prevents contamination and ensures high-quality fermentation. After each feeding, cover the surface of the fermented material with a plastic sheet to minimize exposure to air and reduce the chances of secondary fermentation.
By following these steps carefully, farmers can produce high-quality fermented straw feed that improves animal health and performance. For more detailed guidance or specific techniques, feel free to visit our website or contact us directly.
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