Why does the effect of sweet potato as animal feed improve after fermentation?
First, it's important to understand that fermenting sweet potato for feed is not the same as simply feeding it raw. In traditional practices, especially during the harvest season, sweet potatoes are often fed directly to pigs after being cooked at high temperatures. However, this method significantly reduces their nutritional value and utilization rate. The question arises: Is there a more scientific and effective way to maximize the value of sweet potatoes as feed? The answer is yes — through fermentation.
Sweet potato, also known as yam or Chinese yam, is an excellent energy-rich feed. It contains approximately 1,270 kcal per kilogram, along with 700 grams of water, 220 grams of starch, 23 grams of protein, 29 grams of sugar, 2 grams of fat, 200 mg of phosphorus, 180 mg of calcium, 4 grams of iron, 1 milligram of carotene, and various B vitamins, vitamin C, nicotinic acid, and linoleic acid. It is widely grown in southern China, particularly in Sichuan, Yunnan, Hunan, and Guizhou provinces. Many farmers use it as a primary pig feed, but traditional methods like boiling it before feeding lead to nutrient loss, especially of proteins and fats, resulting in poor digestion, bloating, reduced appetite, and other health issues in pigs.
To address these problems, sweet potatoes must be fermented using specialized microbial cultures. One such product is Jinbao Sweet Potato Feed Fermenting Agent, a high-performance microbial preparation developed through advanced microbiological engineering techniques from Europe, the US, Japan, and South Korea. This dry powder contains over 1 billion live bacteria per gram, including Bacillus, lactic acid bacteria, yeast, and filamentous fungi. When used to ferment sweet potatoes, it enhances their nutritional value, improves palatability, and increases feed efficiency.
After fermentation, the utilization rate of sweet potatoes significantly improves due to several key factors. First, fermentation converts some of the starch into bacterial protein, reducing the need for soybean meal by about 50%, thus lowering feed costs. Second, the fermented product becomes more appetizing, golden in color, and easier to digest, encouraging animals to eat more. Third, harmful substances in unfermented sweet potatoes are broken down by the microorganisms, improving feed safety. Fourth, the beneficial microbes help strengthen the gut microbiome, boosting immunity and reducing disease risk. Lastly, fermentation breaks down complex plant materials, increasing the availability of nutrients and improving digestion and growth rates.
To use the fermenting agent effectively, follow these steps: Wash and crush the sweet potatoes, adjust moisture to 65–75%, ensure proper temperature (above 15°C), and ferment in a sealed container for 1–3 days. After fermentation, store the product in airtight bags or containers. For best results, use a mix of ingredients rather than single materials, and avoid spoiled or smelly raw materials. Once fermented, the feed can be used directly or mixed with other feeds.
By fermenting sweet potatoes, farmers can increase their economic value, reduce waste, and improve animal health and productivity. This process not only enhances the nutritional profile of the feed but also makes it more sustainable and cost-effective in the long run.
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