Fermentation leads to loss of nutrients
The quality of your liquid feed is of major importance. Due to high yeast and Enterobacteria counts in co-products the microbial quality deteriorates greatly. This is the result of reduced acidification by the lactic acid bacteria. This causes an increased pH of the products, allowing yeasts and Enterobacteria to thrive, resulting in insufficient microbial quality of the final mixtures at the farm. The final result is loss of nutritional value, causing a decreased feed conversion and growth in the animals.
Preservation of the nutritional value of co-products
The various organic acids in Selko®-BE+ protect co-products against deterioration caused by yeasts, moulds and Enterobacteria extending the shelf life for longer periods of time. For example brewer’s yeast is a product that has a high yeast count immediately after production. This prevents the fermentation process by the lactic acid bacteria from progressing appropriately and allows the Enterobacteria to metabolise the essential amino acids present. Research has demonstrated that treatment of brewer’s yeast with Selko-BE+ immediately after beer production preserves the nutritional value.
At the farm, storage of the co-products is essential for feed quality. Silos with residual products or residual feed provide a breeding ground for undesirable micro-organisms in the feed system. Mixing these residues with new delivered co-products results in exponential growth of yeasts, moulds and Enterobacteria. Selko-BE+ protects new deliveries against micro-organisms by creating a favourable environment for Lactobacilli and preserving the nutritional value.