Pre-fermented proteins for better liquid feed (see Video)
Danish feeding company Fermentation Experts is working on an affordable liquid feeding strategy which takes away the fermentation process from the farm. The aim is to create cheap, European protein sources.
Due to a slightly different way of fermenting, the majority of the fermentation can already be done in a factory stage, Jens Legarth, owner of Fermentation Experts, told Pig Progress. This way the difficult process, which requires highly controlled environments, would no longer be a pork producer’s task. Legarth said: “Making a cheese on a farm is not easy.”
Minimum of investments
Only a ‘minimum of investments’ would be required for pork producers, Legarth explained. Producers would only need to invest in a tank with an agitator, he said. “We deliver a moist fermented protein in the tank and then we add in water.”
Only a ‘minimum of investments’ would be required for pork producers, Legarth explained. Producers would only need to invest in a tank with an agitator, he said. “We deliver a moist fermented protein in the tank and then we add in water.”
Legarth continued, “When the fermented proteins are mixed with grains on farm, a synergy effect will occur with all advantages of fermentation.”
Research
The novel approach is supported by research carried out at Aarhus University at Foulum, stated Legarth. Trials are still underway.
The novel approach is supported by research carried out at Aarhus University at Foulum, stated Legarth. Trials are still underway.
Legarth said that through these trials, “we can now prove that depending on what we add in the fermenter and how we ferment, we see different results on digestibility in phosphorus and protein, energy.”
“The trials showed that it is more efficient to ferment in fully controlled environments. This results in higher digestibility of phosphorus and proteins.”
Anti-nutritional factors
The fermentation process takes care of a reduction of about 80% of anti-nutritional factors. Elements like glusinoculates, tannins, etc, would be destroyed, Legarth said.
The fermentation process takes care of a reduction of about 80% of anti-nutritional factors. Elements like glusinoculates, tannins, etc, would be destroyed, Legarth said.
In addition, the development would make it possible to make 100% European and organic proteins which would fulfill the needs of pigs without any further addition of conventional proteins.
Legarth said, “We are able to feed a diet based on only European proteins such as rape, field beans, lupins and others. We have tried it on a few farms and there is no difference in results on growth rates and feed conversion rates.”
VIDEO: See commercial instruction video below on the company’s liquid feeding for piglets.
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