Why does the effect of sweet potato as animal feed improve after fermentation?
First, it's important to understand that fermenting sweet potatoes is not the same as simply feeding them raw. In traditional practices, especially during the harvest season, sweet potatoes are often fed directly to pigs after being boiled. However, this method significantly reduces their nutritional value and utilization rate. The question then arises: Is there a more scientific and efficient way to make the most of sweet potatoes as animal feed? The answer is yes—fermentation is the key.
Sweet potato, also known as yam or Chinese yam, is a high-energy, succulent feed with rich nutrients. It contains approximately 1,270 kcal per kilogram, along with 700g of water, 220g of starch, 23g of protein, 29g of sugar, 2g of fat, 200mg of phosphorus, 180mg of calcium, 4g of iron, 1mg of carotene, and various B vitamins, including B1, B2, C, nicotinic acid, and linoleic acid. Widely cultivated in southern China, particularly in Sichuan, Yunnan, Hunan, and Guizhou, sweet potatoes are a staple for many farmers as pig feed. But traditional methods like boiling destroy vital nutrients, leading to imbalanced diets, poor digestion, and even health issues in animals such as bloating, loss of appetite, and reduced milk production in sows.
To address these problems, sweet potatoes should be fermented before feeding. Fermentation not only enhances nutrient availability but also improves digestibility and safety. One effective solution is Jinbao Sweet Potato Feed Fermenting Agent, a scientifically developed microbial product containing live bacteria like Bacillus, lactic acid bacteria, and yeast. This agent helps break down complex plant materials, increases nutritional value, and promotes better growth in pigs. With proper fermentation, pigs can gain up to 0.5–0.8 kg daily, and weaned piglets can reach 100 kg in just four months.
So why does fermentation boost the utilization of sweet potatoes so much? There are several reasons. First, fermentation converts some of the starch into bacterial protein, reducing the need for expensive soybean meal by about 50%. Second, the fermented product has a better taste and texture, making it more appealing to animals. Third, harmful substances in raw sweet potatoes are broken down by the microorganisms in the fermenting agent, improving feed safety. Fourth, the beneficial microbes support gut health, boosting immunity and reducing disease. Lastly, fermentation makes the feed easier to store and use, saving time and labor while increasing economic returns.
How to properly ferment sweet potatoes? Start by washing and processing the sweet potatoes into pulp. Adjust moisture content to around 65–75%, ensuring the material isn’t too wet or dry. Maintain a temperature between 15–20°C and ensure complete sealing during fermentation, which typically takes 1–3 days. After fermentation, store the product in sealed containers or dry it for long-term use. It’s best to use a mix of ingredients like corn flour or bran to enhance results. Avoid using spoiled or smelly materials, and always reseal containers after taking out the feed to prevent contamination.
In summary, fermenting sweet potatoes transforms them from a low-value feed into a high-nutrient, cost-effective, and safe option for livestock. By using advanced microbial technology, farmers can maximize the benefits of this versatile crop and improve both productivity and profitability.
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