After the fermentation of feed by microorganisms, the nutritional value and palatability improve, which is an effective way to expand the feed resources. At present, there are companies that sell large quantities of fermented feeds and individuals are self-sufficient. Many varieties are fermented and the processes are different. This causes the quality of fermented feeds to be uneven. In the face of self-made or purchased fermented feeds, how do users judge their quality? In fact, we can make preliminary and intuitive judgments through sensory indicators (color, smell, texture), and then combine physical and chemical indicators (proteins, organic acids, microbes, etc.) to judge. The sensory evaluation method of fermented feed is highlighted below in order to allow users to make initial judgments quickly and efficiently.
1. Most of the color of the material, if the color of the feed after the fermentation becomes more fresh or similar to the color of the raw material, indicating good fermentation. The failure of the fermentation of feed, due to the dominant advantage of harmful microorganisms, will produce mildew phenomenon. For example, the green or yellow-green silage is excellent, the brown or earth-green is medium, the brown or black is inferior, etc.; the fermented cake has a darker color after fermentation and drying; and the fermented cake is fermented and the feed is changed after a successful fermentation. In relatively fresh colors, mycotoxins are basically decomposed.
2. Smell The odor of the fermented feed differs slightly depending on the raw materials, strains, and the production process, but they should have no smell, odor, or musty taste. When the material is fermented by the Goldbeet starter, the organic acid content increases, the pH decreases, and even the acid scent can be smelled. In general, a well-fermented feed has a relatively pleasant odor, such as acid, scent, or savory flavor, and has a good stimulating effect. Because only beneficial bacteria predominate (successful fermentation) will produce more pleasant odor, harmful bacteria will produce unpleasant odor, ammonia and so on. In addition, for comparatively stinky feed ingredients such as chicken manure, it becomes non-odor after fermentation, which is one of the manifestations of successful fermentation.
3. Texture In terms of texture, the Kinpo Starter decomposes or loosens nutrients such as protein, cellulose, and lignin in the material, and the feed feel becomes softer, and the digestion and absorption rate is also improved. If the feed sticks into pellets after fermentation, the sludge will fail to ferment. Of course, the short length of the raw material and the crushed particle size also affect the texture of the feed.
Because the characteristics of fermentation raw materials and individual sensory sensitivities are different, what we see with the naked eye does not necessarily represent the true changes in the fermentation feed. Therefore, users should not simply rely on one or several indicators of the sensory indicators to make judgments, but should combine physical and chemical indicators. A comprehensive assessment of the quality and nutritional value of a production experiment is necessary to correctly judge the success or failure of a fermented feed. Details can be consulted: Beijing Huaxia Kangyuan Technology Co., Ltd., toll-free hotline
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