Straw microfries love to eat
Straw micro-storage is a process that involves adding microbial active strains to straw and fermenting it in a controlled container, transforming the straw into a nutritious feed with an acidic, fragrant, and slightly alcoholic taste that is suitable for livestock. This method, which uses microbes to ferment the feed, is known as micro-storage.
**Key Characteristics of Straw Micro-Feed**
One of the major advantages of this technique is its low cost and high efficiency. Only 3 grams of dried live bacterial cultures are needed to produce micro-storage per ton of straw, whereas 30–50 kg of urea would be required for ammoniation. The cost of micro-storage is just 20% of that of urea-treated feed, making it a more economical choice.
In addition, the fermentation process significantly improves the digestibility and nutritional value of the straw. The high-efficiency compound bacteria break down cellulose into lactic acid and volatile fatty acids, while also releasing enzymes and other biologically active substances. This helps increase the activity of cellulase and lipase in the rumen of cattle and sheep, thereby enhancing the overall quality of the feed.
The resulting feed also has excellent palatability, encouraging higher feed intake. The soft texture and acidic flavor stimulate the appetite of animals, leading to a 43% increase in eating speed and a 20% rise in feed consumption. Moreover, long-term use of this feed is safe and non-toxic.
Another benefit is the wide range of raw materials that can be used. Wheat straw, rice straw, corn stalks, potato vines, weeds, and even aquatic plants can all be processed into micro-feed. Both dry and green straw can be effectively fermented.
This method is not limited by seasons. Fermentation can occur at temperatures between 10°C and 40°C, allowing for year-round production except in extremely cold northern regions. In southern areas, micro-storage can be made throughout the year.
The production process is simple and user-friendly. Compared to traditional silage methods, it is easier to learn and operate, making it ideal for rural communities.
**Preparation Method**
First, the bacterial culture needs to be reactivated. Mix 3 grams of the dried bacterial powder with 200 ml of water and let it sit at room temperature for 1–2 hours. The reactivated culture should be used on the same day and not stored overnight.
Next, prepare the bacterial solution by dissolving the reactivated culture into a 0.8%–1.0% saltwater solution and mix thoroughly.
The straw must then be crushed or processed. Wheat and rice straw can be cut into 2–3 cm pieces using a rake. Corn stalks, being harder, should be shredded to improve utilization and palatability. For cotton and goat feeding, corn stalks can be ground into coarse powder for better mixing with concentrate feeds.
After processing, layer the straw in a pit or container, starting with a 20–30 cm thick layer. Spray the bacterial solution evenly to achieve a moisture content of 60%–70%. Compact the straw and repeat the process until the pit is filled 40 cm above the top. Ensure that the edges and corners are properly covered to maintain anaerobic conditions for optimal bacterial growth.
Once filled, cover the top layer with salt powder (3250 grams per square meter) to prevent spoilage. Then, place a plastic sheet over the pit and add 20–30 cm of straw or additional layers before covering with soil 15–20 cm thick to ensure airtight sealing.
This method ensures effective preservation and high-quality feed production, making it a sustainable and practical solution for livestock farmers.
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