Industry News

The Mechanism of Microbial Fermented Feed on Ruminants

2021-05-24
1. Improve the palatability and nutritional value of roughage
Microbial fermentation of roughage can help improve flavor and color, and improve palatability. In terms of nutritional value, roughage fermented by microorganisms has increased crude protein content, faster dry matter digestion rate, and reduced crude fiber content. Studies have found that the use of Bacillus fermented soybean meal can degrade anti-nutritional factors (ANFS) and change the microstructure of fermented soybean meal protein, thereby improving the nutritional quality of fermented soybean meal.


2. Promote rumen development and microbial colonization

The energy and protein required by ruminants to maintain their production performance and health mainly depend on the fermentation and growth of microorganisms in the rumen. The rumen environment interacts with the microbes in it, and a suitable rumen environment is conducive to microbial colonization. The beneficial rumen microbes form a good rumen environment and promote the healthy development of the rumen. Studies have found that feeding beef cattle with straw fermented by microorganisms increases the content of NH3-N in the rumen. NH3-N is the main product of protein digestion, which can be used by rumen microorganisms. The increase of NH3-N content is beneficial to the colonization of microorganisms. Experiments have found that yeast cultures are rich in active polysaccharides, polypeptides, organic acids, various enzymes, growth-promoting factors and other nutritional active substances, which are beneficial to bacterial colonization in the rumen, and yeasts can increase the effect of rumen bacteria on yeast cultures. Utilization rate, increase the number of bacterial colonization, and further facilitate the development of the rumen.

3. Inhibit harmful microorganisms and improve animal immunity

The inhibitory effect of microbial fermented roughage on harmful organisms is mainly manifested in the competitive inhibition of beneficial bacteria and pathogenic bacteria. Among them, yeast can bind to enterobacteria to prevent the binding of enterobacteria to the intestinal epithelium. The study found that by adding 10% mixed bacteria (yeast, Bacillus subtilis and Lactobacillus plant bacillus) to the TMR fed to mutton sheep. It was found that the serum IgG, IgM, and IL-6 levels were significantly higher than those of the control group without mixed bacteria (P<0.05), which improved the animal's immune level.